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In this study, the effect of different amounts of rainbow trout bone micropowder (concentrations of 0.5, 1 and 2%) on the shelf life (the rate of formation of secondary fat oxidation compounds, total volatile nitrogen compounds, water holding capacity, color parameters) and the gel quality (hardness, chewing, cohesiveness and folding characteristics) of the largehead hairtail (Trichiurus lepturus) were examined during 15 days of refrigeration. Addition of bone micropowder to the gels prepared from hairtail fish, affected some of the gels properties. The results showed that with increasing the amount of bone micropowder in surimi gels, the amount of thiobarbituric acid (as the most important indicator of advanced degradation due to fat oxidation) was lower than to control group, which indicates the inhibitory effect of micropowder on lipid oxidation in the prepared surimi. In terms of color parameters, the results showed that horsetail fish gels containing bone micropowder had a darker color than the control. In the Folding Test, the horsetail gel containing bone micropowder with a concentration of 2% received the highest score. In the characteristics of texture profile (hardness, chewiness and cohesion indices), it was found that with increasing the amount of bone micropowder, the texture properties in the prepared surimi were significantly improved (p <0.05). Findings from the present study showed that bone micropowder due to its positive effect on the main indicators can be used to improve the texture properties of horsetail fish surimi gel.

Keywords: Largehead hairtail, Refrigerated storage

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