Abstract
Effects of the conditions of processing and a kind of fish on the physical properties of Kamaboko gels were investigated and following results were obtained. (1). Seventeen kinds of commercial Kamaboko showed different and characteristic physical (textural) properties depending on fish species (walleye pollack, sharp-toothed eel, croaker). (2). The laboratory-prepared Kamaboko that were indistinguishable each other as to their physical properties in terms of the jelly strength were distinguishable by the technique used in the present study. The present technique correlate well with sensory method in evaluating textural properties. (3) With increasing the added water, the values of mechanical parameters corresponding to fracturability of the laboratory-prepared Kamaboko increased, but those to elasticity and hardness decreased. With increasing the added starch, the values of mechanical parameters corresponding to fracturability tended to decrease but those to hardness tended to increase. The higher the heating temperature, the larger the values of mechanical parameters corresponding to fracturability, elasticity and hardness. The values of mechanical parameters corresponding to fracturability decreased with storage time.
