Abstract
The dorsal part of ordinary muscle excised from fresh milkfish was salt-ground in the presence of eleven food additives, i. e., egg white, sorbitol, CaCl2, CaCO3, H2O2, KBrO3, ascorbic acid, sodium ascorbate, sodium erythorbate, cystine, and cysteine. Kamaboko was made through setting and heating procedures, and then, the gel strength (maximum stress and deformation), the amount of expressible drip, pH, and tristimulus color values (L, a and b) of these products were compared. The results obtained showed that the addition of 1% sorbitol was effective enough to obtain kamaboko of high lightness and gel strength, whereas addition of H2O2, ascorbic acid, sodium erythorbate, and cystine improved the lightness of kamaboko. On the other hand, egg white, CaCl2, and KBrO3 were found to be ineffective for the improvement of quality. Calcium carbonate decreased the lightness of the products.
