Textural, Sensory, and Chemical Characteristic of Threadfin Bream ( sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass ().

The effects of Asian sea bass () bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (/) on properties of threadfin bream ( sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content ( < 0.05) of surimi gel. * (lightness), * (redness), and * (yellowness) values were increased with augmenting ASBB levels; however, whiteness slightly decreased in surimi gel incorporated with ASBB ( < 0.05). Higher likeness scores were noticed in surimi gel containing ASBB, compared to that of the control. However, a slight decrease in the likeness score was noticed in surimi gel with 10% (/) ASBB ( < 0.05). Surimi gel added with 8% (/) ASBB possessed the increase in breaking force by 80% from the control and had the highest likeness score. Texture profile analysis of surimi gel added with ASBB showed the improved texture characteristics with coincidentally higher storage modulus of surimi paste. Surimi gel with 8% (/) ASBB had a denser and finer microstructure with higher ash, calcium, and phosphorous contents, compared to the control. Thus, incorporation of bio-calcium up to 8% (/) not only increased mineral content, but also improved textural, sensory, and microstructural properties of surimi gel.