Abstract:Clanis bilineata tsingtauica is one of the Lianyungang's most local specialties.The aim of the present study was to determine the effect of the addition of Clanis bilineata tsingtauica as protein source on the quality of the fish tofu.Clanis bilineata tsingtauica was incorporated in fish surimi at different concentration to develop an increased nutritional value and high-ended fish tofu.The results showed that qualitative properties of fish tofu were corresponding to different densities of Clanis bilineata tsingtauica，which resulted in weaker texture properties such as hardness，elasticity and gel strength and so on. In addition color measurements showed a significant difference between the control fish tofu and the fish tofu containing Clanis bilineata tsingtauica，which reduced the brightness，whiteness and yellowness，respectively. However，when the Clanis bilineatatsingtauica content reached 10 % or more，the gel strength，brightness and whiteness values of fish tofu were slightly reduced to a similar level and getting gradually close to each other. In general，addition of Clanis bilineata tsingtauica had negative effect on qualitative properties of fish tofu and exploringly obtained the optimum concentration，which 10 % addition of Clanis bilineata tsingtauica gave rise to the best protein uniformity of the fish tofu gel matrix，as well as the closest gel structure.