Preparation of Fermented Kamaboko by Using Lactic Acid Bacteria

Abstract

Optimum conditions for fermenting an Alaska pollack frozen surimi to a new kind of kamaboko by using Lactobacillus casei-12, Lactobacillus plantarum-47-3 or Lactobacillus plantarum-4 (ST) as each starter were examined. Viable counts of lactic acid bacteria, pH, breaking force and breaking strain in fermenting kamaboko were measured. After addition of 2.5×10⁸/g of Lactobacillus casei-12 and 0.5% (W/W) corn steep liquor with another additive to surimi, the incubation at 30°C for 30h caused optimal fermentation. The characteristics of the kamaboko were as followes; pH, 4.5, breaking force, 1791g, breaking strain, 8.9mm and viable count for lactic acid bacteria, 1.3×10⁹cells/g. Solidification of the kamaboko occurred not only through setting process but also through the diffusion of acid to protein. The kamaboko has a sour taste and differs from the kamaboko available on a market.