Influence of Additives on Changes in Physical Properties of Kamaboko during Chilled Storage
Studies of Effective Use of Subsidiary Materials in Kamaboko Part II
1986 Volume 33 Issue 10 Pages 708-712
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1986 Volume 33 Issue 10 Pages 708-712
The effects of various additives on changes in physical properties of kamaboko containing 15% potato starch during storage at 2°C were examined by measuring expressible water and jelly strength. Corn oill was effective in retarding the relative rate of changes in expressible water and jelly strength, whereas monosodium glutamate showed the opposite effect. Egg albumen and sodium chondroitin sulfate showed little effect. Cane sugar was not effective in order to retard the relative rate of changes in expressible water. The stabilizers, having viscosity of 10 mpa·s or more, was effective in retarding the relative rate of changes in expressible water and jelly strength. The addition of 0.5% nonionic surfactants was effective in retarding the relative rate of changes in jelly strength, whereas did not show any appreciable effects on retarding the relative rate of expressible water.
