鱼骨泥对鱼肉蛋黄酱罐头品质的影响

以鱼骨泥为研究对象，将发酵骨泥和不发酵骨泥分别按照鱼肉蛋黄酱质量的10%、20%、30%添加比例加入鱼肉蛋黄酱罐头中，探讨不同骨泥添加量对鱼肉蛋黄酱罐头感官、基本营养成分、质构的影响。结果表明：蛋黄鱼肉酱罐头的感官、基本营养成分和质构在骨泥添加量为10%、20%、30%时均可被接受，但钙含量随着骨泥添加量增加有所提高，发酵骨泥罐头的硫代巴比妥酸反应产物（thiobarbituric acid-reactive substances，TBARS）值和pH值明显小于未发酵骨泥的罐头，可见添加发酵骨泥的鱼肉蛋黄酱罐头有望开发成为一种钙含量丰富、品质稳定的保健食品，此类产品有着重要的开发价值。所以为了提高副产物的利用率，发酵骨泥添加量30%。

Effects of Adding Fish-Bone Paste on the Quality of Canned Fish Mayonnaise

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