Effects of Commercial Soybean Protein and Wheat Gluten as Subsidiary Materials on Physical Properties of Kamaboko

Studies on Effective Use of Subsidiary Material in Kamaboko Part IV

Abstract

The effects of heating conditions, vegetable protein content, moisture and setting conditions on physical properties of kamaboko with commercial vegetable proteins were tested by the determination of jelly strength, softness and expressible water. (1) The firm gel was obtained at 60°C for kamaboko with soybean protein and at 80°C with wheat gluten. (2) When moisture content of the kamaboko with 5% vegetable proteins was adjusted to 68.8 -79.0%, the changes of jelly strength, softness and expressible water of the kamaboko with wheat gluten were somewhat greater than those of the kamaboko with soybean protein. (3) When ground surimi with 5% vegetable proteins was kept at 10°C for 0-48h or at 40°C for 0 -2h followed by heating at 90°C for 30min, the jelly strength of the kamaboko was weaker than that of the kamaboko without vegetable protein. (4) The jelly strength of the kamaboko with soybean protein was considered to be mainly affected by a 3% NaCl-insoluble fraction of soybean protein and that of kamaboko with wheat gluten seemed to be affected by the gel formation ability of wheat gluten per se.