Abstract
We heve studied on the influence of three kinds of alkali-metal chloride on the jelly-strength of the kamaboko. The results obtained are summarized as follows:
(1) The jelly-strength becomes larger with the increase of the concentration of these salts, although the value more or less fluctuates as shown in the accompaning figures ; the value, however, decreases when the concentration of the salts exceeds about 1.8 molars.
(2) The tenderness of the kamaboko seems to be increase accompanied by the increase of the jelly-strength.
(3) It is most probable that the jelly-strength arises in intensity with the increase of the solubility in the salt solutions of the protein in the material fishes.
