The researchers studied how washing minced catfish flesh with three different solutions affects the quality of surimi made from catfish. They used NaHCO3, distilled water, and NaCl for washing. The results showed that washing increased moisture, total protein, and salt extractable protein levels, while decreasing fat and ash levels. The pH value slightly increased after washing. The water holding capacity of the fish improved, especially after the first washing step. Additionally, levels of total volatile bases nitrogen, trimethylamine, and thiobarbituric acid decreased as a result of washing.