Utilization of Soybean Products in Fish Paste Products

Abstract

Large amounts of food-grade soybean products are consumed in fish product industries in Japan. To clarify the properties of soybean products desirable for fish processing, the kamaboko added with soybean products were evaluated by both sensory testing and instrumental measurements. The correlation between the suitability of soybean products for kamaboko and the basic chemical and functional properties of the soybean products was discussed. It was found that the “hardness” of the kamaboko added with soybean products correlated highly with the degree of denaturation of soy protein and with the amount of nitrogen of soybean products not dispersible in 3% sodium chloride aqueous solution.
It was also estimated that the textural properties of kamaboko added with soybean products could not be deduced from the textural properties of heat-coagulated gels of the corresponding soybean products.