Abstract
The ordinary muscle of fresh milkfish was ground with different concentrations of alkaline reagent (sodium carbonate), acid (malic and citric acid), and glucono-δ-lactone), and processed into kamaboko gel through setting and heating. In the presence of sodium carbonate, the whiteness of kamaboko was decreased dependent on the concentration, though the gel-strength was not much affected. The addition of malic or citric acid could improve the whiteness of kamaboko, but the gel-strength was greatly deteriorated. On the other hand, glucono-δ-lactone, when added up to 0.4%, lightened the kamaboko without deteriorating the quality, and was thus considered to be an effective whiteness improver for milkfish kamaboko.
