Abstract: The effect of different amounts of channel catfish bone meal addition on the color, textural properties and sensory evaluation of fish sausages was studied. Compared to the control (with no channel catfish fish bone meal addition), 2% addition resulted in a significant decrease in whiteness (P ＜ 0.05). The harness and chewiness increased with increasing fish bone meal addition, while the springiness decreased. The hardness, chewiness and springiness of fish sausages extremely significantly changed at a 2.5% addition level (P ＜ 0.01), but no significant change was found in cohesiveness. Fish sausages showed rough cross-section and grainy chewiness with increasing fish bone meal addition. Fish sausages revealed a low overall acceptance at a 3% addition level. Collectively, these results indicate that 1.5% fish bone meal addition to fish sausages can result in better color and textural properties and high overall acceptance.

Key words: fish bone meal, fish sausages, color, texture, sensory evaluation