Abstract:

The addition of yam in fish meat paste not only can provide plenty of nutrition and but also decrease the cost of production. Moreover, yam can also improve the gel strength of fish meat paste as a substitute for starch. Effect of yam addition amount on gel strength, whiteness, folding capability and water-hold capacity of chub meat paste was investigated. Results indicated that 15%－20% yam addition to replace potato starch improved the quality of products; whereas, 2%－4% of potato starch addition in yam-chub meat paste exhibited a further improvement on product quality. Therefore, the optimal combinatorial formula was 2% starch and 15% yam or 4% starch and 10% yam, could offer the best quality of yam-chub meat paste.

Key words: yam addition amount, chub meat paste, gel strength, whiteness, water-hold capacity