Abstract: The coarse protein extract of carp was used as the basic ingredient to study the stability and emulsification of theextracted protein of carp flesh paste. This paper studied the kinds and formulation of the stabilizer and the emulsifier. The optimumingredients and ratio to satisfy the carp flesh paste flavor stability and emulsification were: xanthan 0.15%, algae acid natrium0.05%, casein acid natrium 0.05%, mono-glyceride 0.2%, full milk 1%, hydr-vegetable oil 0.5% and sugar 6%. The leftover wasthe carp extract. The pH of the carp flesh paste was adjusted to about 6.8～7.2.

Key words: protein extraction of carp flesh paste, stability and emulsification, component and ratio