Reduction in Elasticity of Kamaboko(Boiled Fish-paste)by Some Additives Containing Protease

Abstract

The addition of some materials such as kikurage(Judas' ears)or ginger during the preparation of kamaboko(boiled fish-paste)caused the reduction in elasticity of the final product, but the effect was completely lost when the materials were heated before the addition. Kikurage or ginger was found to have some proteolytic activity. The addition of purified alkaline proteinase from Aspergillus sojae, whose proteolytic activity was on an almost equal level with those of the above materials, brought the same effect on the final product. The gel-filtration pattern on Sephadex G-200 and the determiatnion of TCA-soluble fraction of kamaboko proteins showed that a remarkable reduction in elasticity of kamaboko was due to the limited break-down of fish protein by the proteases of the added materials. The microscopic observation of kamaboko tissues treated with the proteases was also carried out.