Abstract:

The objectives of this study were to investigate the effects of adding fish-bone paste and fermented fish-bone pasteto canned fish mayonnaise on its sensory evaluation, texture characteristics and chemical composition. Fish-bone paste andfermented fish-bone paste were added to canned fish mayonnaise in proportions of 10%, 20%, and 30%, respectively. Theresults showed that the sensory evaluation, texture characteristics and chemical compositions of canned fish mayonnaisewith added fish-bone paste and fermented fish-bone paste were still acceptable, but the Ca content was increased along withincreasing the amount of fish-bone paste and thiobarbituric acid reactive substances (TBARS) and pH values of canned fishmayonnaise with fermented fish-bone paste were obviously lower than those of canned fish mayonnaise with unfermentedone. Thus, it is clear that adding fermented fish-bone paste to caned fish mayonnaise produces a kind of healthy food, whichcontains abundant calcium and has a stable quality. Furthermore, addition of 30% fermented fish-bone paste bone is optimalwhen the utilization of by-products is considered to be improved

Key words: fish-bone paste, canned fish mayonnaise, sensory evaluation, texture analysis