Fish Paste Research Articles

Development and Evaluation of Mechanized Fish Paste Maker

The Philippines, being surrounded by water has an abundant source of fish; making fish processing one of the established industries in the country. Fish paste-making provides an opportunity to make the unsold fish useful and saleable. Traditionally, the method of fish paste making is manually processed as it involves the use of bare hands; hygiene, sanitation, and increasing labor cost hinder the profitability of the business. This study employed developmental research to produce a machine that can provide a solution to the fish paste industry. Since bare hands are mostly used during mixing, squeezing, and straining of salt and fish; the mechanized fish paste maker combines the mixing and straining process in one compartment to prevent the manual handling of raw materials. The developed machine was evaluated to determine the operation's performance based on functionality, durability, efficiency, and safety. The grand mean of 4.57 defined that the product met the intended purpose, had durable design and materials, was efficient and consistent in providing ease of operation and safe to use. The time and motion study further proved that the use of the machine lessens the production process by almost half of the normal duration and can guarantee an increase in the number of bottles produced. More importantly, the cost-benefit analysis showed that the machine is capable to increase the production benefits as it lessens the manual cost and other production costs.

Analisis Ketahanan Usaha Pengolahan Petis Ikan Sebelum dan Selama Masa Pandemi Covid-19 di Desa Prenduan Kecamatan Pragaan Kabupaten Sumenep

This study aims to determine the condition of the fish petis processing business before and during the covid-19 pandemic, and to find out the efforts made by fish petis entrepreneurs in surviving the covid-19 pandemic. One way to empathize and maintain communication with customers, with current conditions it is very important to maintain health, can actively inform that this fish petis business is implementing according to government regulations by preventing virus transmission such as spraying disinfectants, checking the body temperature of workers. This is done in order to maintain consumer confidence that this fish paste business can be marketed as before

Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes

SummaryProduction of Thai fish paste Ka‐pi‐plaa fermented using beardless barb, Cyclocheilichthys apogon was monitored. The physicochemical, microbiological and antioxidant properties were compared after each process, that is autolysis, salting, sun‐drying and fermentation. Colour parameters L* decreased while a* and b* increased during production (P < 0.05). The Ka‐pi‐plaa finished product presented an intense brown colour as shown with the increase in browning intensity (A420). Contents of formal nitrogen, ammonia nitrogen and amino nitrogen showed continuous increase (P < 0.05) indicating the formation of peptides and free amino acids, which were verified by protein patterns. Populations of total, halophilic, proteolytic, lipolytic and lactic acid bacteria (LAB) generally increased. Halophilic bacteria grew rapidly after salting. LAB counts were correlated with the pH change. It was suggested that a few biochemical reactions occurred during production, including protein hydrolysis by microbial and fish proteases, lipid oxidation as presented by the increasing thiobarbituric acid reactive substances value, and Maillard reaction based on the determined precursors and products. Antioxidant activities generally increased during production particularly fermentation, suggesting Ka‐pi‐plaa possessed 2,2‐diphenyl‐l‐picrylhydrazyl and 2,2‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulphonic acid) scavenging and metal chelating activities, and ferric reducing power. This study provides important information on the relationship among production steps, various properties and chemical reactions for fish fermentation.

Protein-Sourced Feedstuffs for Aquatic Animals in Nutrition Research and Aquaculture.

Aquatic animals have particularly high requirements for dietary amino acids (AAs) for health, survival, growth, development, and reproduction. These nutrients are usually provided from ingested proteins and may also be derived from supplemental crystalline AA. AAs are the building blocks of protein (a major component of tissue growth) and, therefore, are the determinants of the growth performance and feed efficiency of farmed fish. Because protein is generally the most expensive ingredient in aqua feeds, much attention has been directed to ensure that dietary protein feedstuff is of high quality and cost-effective for feeding fish, crustaceans, and other aquatic animals worldwide. Due to the rapid development of aquaculture worldwide and a limited source of fishmeal (the traditionally sole or primary source of AAs for aquatic animals), alternative protein sources must be identified to feed aquatic animals. Plant-sourced feedstuffs for aquatic animals include soybean meal, extruded soybean meal, fermented soybean meal, soybean protein concentrates, soybean protein isolates, leaf meal, hydrolyzed plant protein, wheat, wheat hydrolyzed protein, canola meal, cottonseed meal, peanut meal, sunflower meal, peas, rice, dried brewers grains, and dried distillers grains. Animal-sourced feedstuffs include fishmeal, fish paste, bone meal, meat and bone meal, poultry by-product meal, chicken by-product meal, chicken visceral digest, spray-dried poultry plasma, spray-dried egg product, hydrolyzed feather meal, intestine-mucosa product, peptones,blood meal (bovine or poultry), whey powder with high protein content, cheese powder, and insect meal. Microbial sources of protein feedstuffs include yeast protein and single-cell microbial protein (e.g., algae); they have more balanced AA profiles than most plant proteins for animal feeding. Animal-sourced ingredients can be used as a single source of dietary protein or in complementary combinations with plant and microbial sources of proteins. All protein feedstuffs must adequately provide functional AAs for aquatic animals.

Antibiotic Resistance of Lactic Acid Bacteria Isolated from Cambodian Fish Paste Product

Fish paste product is considered an important food in Cambodia. However, the status of antimicrobial susceptibility of microbes in this product are a concern. This study aimed to isolate lactic acid bacteria (LAB) from Cambodian fish paste and to investigate their resistant property of antibiotics. Fifteen LABs were isolated with cell forms of 14 as cocci and 1 as rods. Isolates of the bacteria were identified as Staphylococcus piscifermentans (14 strains) and Lactobacillus plantarum (1 strain). Using the disk diffusion method, the resistance was investigated of the 15 LAB isolate strains to eight clinically crucial antibiotics: penicillin (Pen), ampicillin (Amp), erythromycin (Ery), tetracycline (Tet), vancomycin (Van), streptomycin (Str), sulfamethoxazoletrimethoprim (Sul) and metronidazole (Met). It was found that all 15 LAB isolates were resistant to Met. One isolate strain was resistant to Pen, Amp, Tet, Str and Sul. Furthermore, 7 and 2 isolate strains were resistant to Tet and Van, respectively. All 15 isolate strains were sensitive to Str and Ery. The LAB isolate strains were sensitive to Pen, Amp, Sul (14 strains), Tet (6 strains) and Van (13 strains). These results showed that 14 of the LAB isolate strains were sensitive to 5 antibiotics (Pen, Amp, Ery, Str and Sul) and could be considered as strains for utilization as starter culture for fish fermentation. Additionally, these finding will be conduct to assess the antibiotic resistance incidences of LABs in Cambodian fermented foods.

BIOLOGICAL VALUE AND CONSUMER PROPERTIES OF FISH PASTES

The paper presents a study of the quality parameters of fish pastes and confirms their value as food products with optimised nutritional and biological characteristics. Sensory evaluation of fish pastes has shown that the samples developed have higher consumer properties compared with the control sample. The results of the profile analysis by the flavour method show that the paste Ikrynka is the closest to the ideal taste profile. The findings on the chemical composition characterise fish pastes as products with high nutritional value due to the significant content of proteins and lipids. The paste Ikrynka contains 12.68% of proteins, and the paste Zakusochna 13.43%, which is at the level of the control sample (13.05%). The mass fraction of lipids in the experimental samples exceeds the control: in the paste Ikrynka, the lipid content is 40.06%, in Zakusochna, it is 36.64%, and in the control sample, the proportion of lipids is 11.41%. The results of studying the amino acid composition of proteins show that in the test samples, all essential amino acids are present. They are well-balanced, which indicates their high biological value and makes the pastes easily assimilated by the human body. The study of the fatty acid composition of lipids present in the fish pastes shows that in the samples developed, polyunsaturated fatty acids predominate: their share in the paste Zakusochna is 44.23%, and in Ikrynka, 48.42%. By the ratios of the fatty acids С18:2:С18:1, С18:2:С18:3, and ω6:ω3, both samples of pastes are equivalent to ideal fat, which indicates high biological effectiveness of lipids in fish pastes. It has been found that the pastes Ikrynka and Zakusochna are high in vitamin E (1.83 mg/100 g and 1.64 mg/100 g respectively) due to a significant amount of vegetable oil in their composition. Ikrynka contains quite a lot of carotenoids (3.47 mg/100 g) due to the presence of carrots in its composition. The results of studying the mineral composition show that the samples of pastes developed are a source of zinc

Effects of regular control of food colours content in meat products in Serbia

Research of added food colours presence in meat products was carried out for a period of almost six years, as a continuance of previous study on market in Serbia. Improved method of high performance liquid chromatography was applied for identification and quantification od added colours in meat products. The colours were determined in variety of meat products, smoked meat and bacon, fermented sausages and heat-treated dry sausages, boiled sausages, cooked sausages, canned meat and meat meals, meat semiproducts and mechanically separated meat and, as a separated category, sea fish pastes, both from domestic market and from import. Over the 1400 products were analysed. The research results showed great improvement both in content of colours and labelling of products of meat products in Serbia.

CHOUX PASTRY SEMI-FINISHED PRODUCTS WITH FILLERS: TECHNOLOGY AND QUALITY

Background. Theproblem of expanding the range of flour products of high nutritional and biological value for healthy nutrition with the use of new types of protein and mineral supplements, products of complex processing of fish and plant raw materials remains relevant. The development of technology of choux pastry products using dry fish and plant semi-finished product (NRVGL) and carrot filler (CF) is proposed. The aim of this article is to study the influence of dry fish and plant semi-finished products on the structural and mechanical properties and quality indicators of choux pastry products, to justify the rational recipe composition and to determine the nutritional value of choux pastry semi-finished products using NRVGL and CF. Materials and methods. The semi-finished fish and plant semi-finished product from hydrolyzed fish heads with wheat bran and flax seed fiber (NRVGL), which is made from dry fish and plant semi-finished products (SRRN) according to the TU U 10.2-40220843-003: 2016; boiled carrot puree with a dry matter content of 10 %; model sys­tems and baked semi-finished products from choux pastryis explored. Organoleptic indicators of baked products were evaluated according to DSTU 4683: 2006 [12]. Viscosity was measured on a rotary viscometer VPN-0.2, the total mois­ture content was determined by drying to constant weight, ash - by burning a sample with calcination of the mineral residue in a muffle furnace, fat –by extraction-weight method, protein –by modified Kieldal method according to GOST 7636–85, mass fraction of car­bohydrates –by the calculation method, mineral composition –on the atomic absorption spectrophotometer AAS-30. Results. The influence of dry and hydrated fish and plant semi-finished products on the structural and mechanical, functional technological and organoleptic properties of model systems from choux pastrydough has been established by experimental methods. It was found that the use of hydrated in milk NRVGL during brewing flour improves the techno­logical properties of choux pastry dough. The influence of CF on the structure of choux pastrydough and the quality of baked semi-finished products with NRVGL has been studied. The mechanism of action of these additives is studied, the stage of their intro­duction and rational mass fraction in the choux pastrysystem are substantiated. It is established that when using 20 % NRVGL from flour weight and 10 % CF from the mass of egg mix during the brewing of flour, the necessary plasticization of the dough structure is achieved. At the same time there is an improvement of organoleptic characteristics and quality indicators of products. Custard semi-finished products contain­ning NRVGL and CF contain 15.1 % less fat, their nutrient composition improves, in particular, the content of Calcium, Phosphorus, fiber, easily hydrolyzed polysaccharides and soluble pectin substances increases compared to the control. Conclusion. The complex of experimental researches enabled the development of the recipe composition and technology of production of baked choux pastrysemi-finished products with the use of dry fish and plant semi-finished product NRVGL and carrot filler. Choux pastrysemi-finished product is recommended for using in the production of culinary products with improved nutrient composition –profiteroles, filled with pate and fish paste, which are served as cold or banquet snacks.

Growth and yield performance of a sustainable aquaculture of cuchia, Monopterus cuchia (Hamilton, 1822) under different type of feeds in Bangladesh

An experiment was undertaken to assess the growth performance, yield and survival rate of cuchia, Monopterus cuchia in grow out culture in earthen ponds in relation to three different types of feed (Live feed, T1; Boiled fish muscle and live feed, T2; and Supplementary feed, T3) for a rearing period of 180 days from February 2020 to July 2020 at Bangladesh Fisheries Research Institute (BFRI), Riverine Sub-Station, Khepupara, Patuakhali, Bangladesh. The experiment was designed with three different type of feeds viz. small live fish as T1, live fish with boiled fish muscle as T2 and treatment T3 with supplementary feed i.e., fish paste (50%), fish meal (40%), rice bran(5%), wheat flour (5%) respectively. Same age with a mean length and weight of 39.29±4.84 cm and 89.12±16.36 g of hatchlings of cuchia collected from the Upazilla of Amtoli under Barguan district, Bangladesh were stocked on February 2020 with a stocking density of 10 fingerlings/m2. Feeding rations were applied twice daily up to satiation level following the experimental design using feeding tray to check waste of feed. Basic water quality variables and growth performance of cuchia were checked fortnightly. It was observed that T2 gave the highest weight gain (232.21±7.11 g) followed by T1 (208.71±8.98 g) and T3 (205.71±8.03 g). The highest specific growth and survival rate were recorded 0.73±0.01% and 94.25±1.12% respectively in the treatment T2. Significant differences (P< 0.05) were recorded among the three treatments. The highest total production (91.97±5.04 kg/decimal) was found in T2 compared to T1 (78.67±6.91 kg/decimal) and T3 (76.56±3.82 kg/decimal). The present findings indicates that mixture of live fish and boiled fish muscle could be supplied as feed for grow out culture of M. cuchia in earthen ponds.

The Use of Sodium Benzoate on Shelf-Life and Quality Attributes of Dried Chili Fish Paste Stored in Different Packaging Containers.

This study was carried out to assess the quality changes and shelf-life of dried chili fish paste treated with 0.1% sodium benzoate (SB) and stored in various packaging containers, including polypropylene (PP+SB), polyethylene-terephthalate (PET+SB), and LLDPE-aluminum Ziplock bag (ZL+SB) during 20-week storage at room temperature (25–28 °C) compared with samples without preservatives (PP, PET, and ZL). The result found that samples treated with 0.1% SB exhibited slower rate of quality changes throughout storage, including pH, browning index, oxidation products, as well as microorganisms, etc. These samples can store at room temperature for at least 20 weeks without any spoilage. Moreover, the sensorial scores of them, assessed by 50 untrained panelists who were familiar with this product, were more than 7.0 in all aspects, for example, color, flavor, and texture. In contrast, samples without preservatives, which revealed the higher rate of the changes in all quality characteristics, underwent spoilage during 20-week storage at different times depending on the packaging container. The shelf-life of PP, PET, and ZL were 6, 10, and 10 weeks, respectively, as indicated by the excess of total microorganisms (>1.00 × 104 CFU/g sample). Overall, the results indicated that using sodium benzoate at the level of 0.1% can effectively extend the shelf-life of dried chili fish paste for at least 5 months with prime quality.

Autolysis and the endogenous proteinases characterised in beardless barb (Anematichthys apogon) muscle

SummaryBeardless barb is a common fish species used in fermentation of fish paste Ka‐pi‐plaa. Autolytic profile of beardless barb muscle showed the maximum autolysis was at 50 °C, at both acidic and alkaline pH values. With augmentation concentration of NaCl, autolytic activity slightly decreased. Endogenous proteinases isolated from fish muscle in crude extract forms were also characterised. The acidic proteinases had optimum activity at pH 3.0 and 50°C, and they showed higher proteolytic activity than the alkaline proteinases which were optimally active at pH 9.0 and 50 °C. Proteinases in peak at pH 3.0 were inhibited by pepstatin A, but those in peak at pH 9.0 were highly inhibited by PMSF, TLCK and soybean trypsin inhibitor, suggesting that both aspartic and serine proteinases were existed in beardless barb muscle. The proteinases were stable in pH range of 2.0‐5.0 but unstable at the temperatures higher than 40 °C. NaCl suppressed the proteolytic activity, ATP activated the proteinase activity, while CaCl2, MgCl2 and CoCl2 exhibited no influence on the activity. The results implied that cathepsin D is the predominant proteinase responsible for autolysis in beardless barb. The findings were useful to improve the processing and qualities of Ka‐pi‐plaa product using beardless barb as raw material.

The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste

The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste

COMMUNITY EMPOWERMENT STRATEGY TEMAN PROGRAM BASED

People on the north coast of Cirebon Regency depend on their livelihood from catching sea products. If the weather is terrible, they cannot go to sea, so they do not get income. The community's inability to have a substantial income is the aim of this study, namely how to create productive business groups for fishermen's wives. They help people who can run small-scale businesses to get assistance from academics, industry, and government with the term Triple Helix. The strategy to build the synergy of these three elements is applied through the TEMAN program (Economic Order of the Fishermen's Community) in collaboration between community service in tertiary institutions in partnership with industry in villages around industrial areas through community empowerment efforts, thus forming business groups that produce products in the form of crackers that utilize the remaining processed fish and fat/small crab lemi become a fish paste and crab crackers. The method approach used is descriptive qualitative because it is related to social problems in the community, how to build motivation in the fishermen's wife group to do business so that they can earn even though they are small but sustainable or generic income. The findings from the research on community empowerment strategies based on the TEMAN Program show that access to natural resources, access to community participation, access to markets, and access to information and knowledge proves that community empowerment programs can make small business groups become independent and help economic sustainability. Families of fishermen on the coast.

Development of Ready to Eat Fish Paste Using Chub Mackerel (Scomber japonicus) Tail Off cuts

Purpose: The Scomber japonicas (Chub mackerel) is one of the popular marine fish species used in canning industry yet the production of fish tail off cuts during canning process considered as a waste leaving the significant loss to the manufacturer. The present study was focused on the development of a ready to eat fish paste using chub mackerel tail off cuts.Research Method: Fish paste was prepared using three (03) different recipes. Minced fish tail off cuts were incorporated at 63.5, 51.1 and 61.1% with spices and other ingredients added accordingly. To find the best recipe for chub mackerel, physicochemical properties, definite sensory attributes, stability and the safety of the fish pastes were examined.Findings: Recipe 03 incorporated with 61.1% of minced fish had the highest overall acceptability together with maximum scores for flavour, colour and texture. Further, recipe 03 had the highest crude protein and lowest crude fat percentage. The pH of all fish pastes shown to have a significant reduction during the first 08 weeks nevertheless the values were within the acceptable level. Lowest free fatty acid content was also detected in recipe 03 while peroxide value was insignificant in all the recipes. Moreover, Clostridium botulinum was not detected in fish pastes which assured the safety of the end product during 08 weeks of storage at room temperature.Research Limitation: The shelf life of the prepared fish pastes were not tested for a longer period.Originality/Value: Chub mackerel tail off cuts can be successfully used to produce a ready to eat fish paste as a value-added fish product while minimizing the waste of edible by-products.

Effects of Brazilin Contained in Caesalpinia sappan L on The Properties of Fish Paste from Ponyfish (Leiognathus sp)

Fish paste is one of fisheries products made by fermentation of small shrimp or non economically fishes and became popular in Indonesia as a condiment related rich in umami taste. Fish paste from different region have not same appearance and nutritional as result of processing variety such as raw material, composition and fermentation time. Most people think that the reddish brown fish paste color tends to be more attractive than the brown or blackish brown ones. This study aims to investigate the effect of brazilin extract of the dried heartwood of Caesalpinia sappan L (BEC) on the physiochemical properties of fish paste from ponyfish (FPP). The powder of BEC was extracted using solution contain 96% ethanol and 1% HCl with ratio of the dried heartwood (in sawdust form) and solution are about 1:5. FPP was produced using three different concentration of BEC: 5%; 7.5%; 10% and without BEC (0%) as a control treatment. Data were analyzed using Analysis of Variance and Kruskall-Wallis. Addition of the 5% and 10% BEC in fish paste resulted in lower lightness and higher redness compared with control (p<0.05). The 7.5% of BEC resulted significant difference (p<0.05) to color compared other treatments with Hue value test ranges from 18-540 (indicates high red color). The other parameters such as moisture content, amount of Lactic Acid Bacteria and sensory attributes did not show any difference. In conclusion, the 7.5% of BEC exhibited the effectiveness in color performance and sensory attributes in FPP.

Scientific rationale of ingredients choice for functional fish pastes

In recent years, the global demand for finished fish products is increased. Aquaculture raw materials are a rich source of nutrients for health. At the same time a large amount of fished fish raw materials are rejected and representing a losses. High-quality raw materials with technological defects are not in demand by the food production of fish products. Perishable substandard fish raw materials can be used in the production of combined fish products. The analysis of the fish catches global scale in the seas, oceans, farmed marine and freshwater aquaculture is carried out. An assessment of the market trends for the production and fish products consumption is made. This article provides an overview of targeted ingredient selection for balanced fish formulations. The characteristics of the most popular plant origin ingredients and their derivatives in the fish pates production are given. A comprehensive assessment of the biological, energy and nutritional value of plant products is given. Described technological approaches and production methods, the safety of vegetable ingredients. The results of research, technological solutions, substantiation of the choice of ingredients adopted by the developers for the formulations of multicomponent pate are summarized. The use of unclaimed raw materials, leftover fish meat with plant ingredients represents additional profit. Fish pate formulations are the basis for the production of complete, ready-to-eat products. Tests of multicomponent fish and vegetable products confirm their high performance. Pates, balanced in nutritional value, minerals, are a finished product that does not require additional preparation. The review article will generate awareness among the researchers, food technologists for the production of fish products and the general public.

Quality Characteristics of Grilled Fish Paste Formulation Added with Hot Water Extract Powder from Lentinus edodes Using One-Way ANOVA

Jung Hwan Oh, Jung Im Lee, Fatih Karadeniz, Hye Ran Kim, So Young Park, Kyung Im Jung, Byung-Jin Jeon, Dongmin Kim, Jae Ha Park, and Chang-Suk Kong. Journal of the Korean Society of Food Science and Nutrition 2021;50:307-14. https://doi.org/10.3746/jkfn.2021.50.3.307

The using of a paste of fermented fish feed in gestation sows feeding

The article presents the results of using fermented forage fish paste prepared from waste from processing of Far Eastern commercial fish in the diets of pregnant sows. The use of this additive in feeding sows had a positive effect on their reproductive qualities, which allowed to increase the multiplicity of sows’ livestock by 3.8-9.7%, large-scale fertility by 1.7-5%, the average daily growth of piglets by 5.4-7.8%, and increase the safety of newborn piglets by 2.2-4.4%. The absolute increase in live weight of sows in the experimental groups during pregnancy was higher by 2.0 kg, 4.4 kg and 4.9 kg compared to their counterparts from the control group. At the same time, the average daily increase in live weight in sows of the experimental groups compared to animals of the control group was higher by 3.7-9.9%, respectively. The best indicators were noted when feeding fish paste fermented feed at a dose of 3 and 6.2% of the nutritional value of the diet.

Relationship between Salinity and Histamine Accumulation in Padaek, a Salt-Fermented Freshwater Fish Paste from Laos

Padaek is a salt-fermented freshwater fish product popularly used in Laos as a shelf-stable all-purpose seasoning. For padaek production, the fish is fermented with salt and rice bran at ambient temperature. Although it is considered edible after 2 to 3 months of fermentation, 6 to 12 months is required to enhance its palatability. Its long shelf life and abundance of free amino acids, such as glutamate and lysine, are distinctive features of the product. Although commercial products are currently available, the tradition of making and consuming padaek at home continues, particularly in rural areas, to make use of indigenous freshwater fish, which provides a continuous supply of food and nutrition. Histamine can cause foodborne intoxication. Occasionally, its excessive accumulation occurs in amino acid-containing food, such as fermented fish products, because of the growth of microorganisms with histidine decarboxylase activity. We found a negative correlation between salinity and histamine content in homemade padaek products collected from rural households. Experimental padaek fermentation with initial salinity conditions of 10 and 6.5% exhibited significant histamine accumulation after 2 weeks of incubation at 30°C and exceeded 1,000 ppm within 6 months, but no histamine was detected in fermentation with an initial salinity of 18% over the same period. This indicated that salinity was a critical factor for controlling the risk of histamine accumulation during padaek fermentation. We, therefore, created and used a simplified calculation chart to help local households adjust the initial salinity to a sufficient level to reduce histamine accumulation during padaek fermentation. This producer-friendly approach for reducing the risk of histamine accumulation in this popular fermented food in Laos should be widely implemented to enhance food safety management in the country.

Validating the textural characteristics of soft fish-based paste through International Dysphagia Diet Standardisation Initiative recommended tests.

One in every twelve people worldwide suffers from dysphagia that affects the swallowing mechanism and some patients require a special texture-modified food for their sustenance. Fish is a great source of nutrients and proteins, however the commercially dysphagia diet made from fish is limited. This study investigated the textural characteristics of a soft fish paste produced from steamed grass carp fillet with different the water addition, grinding cycles and ratio of starch with the mixture of steamed fillet and water, following International Dysphagia Diet Standardisation Initiative (IDDSI) guidelines and other instruments. The water addition and particle size affected the physical properties, and the starch had a certain masking effect on fishy odor. The mixture of steamed fish fillets and water (91:9 wt/wt) was ground in a colloid mill for 3 cycles. The fish paste was then sterilized by adding sugar, salt, and starch in the mixture (ratios of 0.5:100, 0.5:100, and 0.6:100, wt/wt, respectively) and mixing well. The paste conformed to Level 4-pureed and extremely thick of IDDSI framework. The fish paste product had a light fishy odor that was acceptable to sensory specialists.