Fish bone of silver carp was used as raw
material, and calcium content and
free amino acid content in solution
were used to evaluate the result of fish bones softening. The effects of
sub-critical water temperature, treated time, acetic acid concentration, and
the solid-liquid ratio on fish bones softening were investigated. Further, the
functional properties of fish surimi including treated fish bone were evaluate.
The result showed the optimum condition to soften the fish bones included 124 ℃ of sub-critical
water temperature, 1.5 h of treated time, 0.9 mol/L of acetic acid
concentration, and 1:25 of the solid-liquid ratio. In this condition, the
calcium content in per gram fish bone is102.50 mg, and the free amino acid in
per gram fish bone is 16.01 mg. Compared with the control, fish surimi containing
treated fish bone showed higher water holding capacity, similar gel strength and
lower whiteness.