Abstract
Using a fish paste added or not added with pyrophosphate, jelly-formation advancing at a relatively low temperature and Kamaboko-formation effected by two-step-heating, namely, by subjecting the jelly to after-heating were examined.
1) When batches of raw fish paste added in the one series and not added with pyrophosphate in the other were heated each for 30 minutes at temperatures of 35°, 40°, 45°, …… and 70°C, respectively, a jelly of largest jelly-strength was attained in either series with a sample heated at 45°C, and a smallest jelly-strength was shown by a sample heated at 60°C.
2) When batches of raw fish paste were heated at a definite low temperature of 40°C, for 20, 40, 60, …… and 320 minutes, respectively, raw fish paste not added with pyrophosphate showed a largest jelly-strength when heating time was 60 minutes, while that added with pyrophosphate showed a greatest jelly-strength when heating time was 40 minutes. With both the batches added and not added with pyrophosphate, when heating was prolonged over said times, respectively, the smaller jelly-strength was arrived at, the longer the heating time.
3) So far as heating temperature was lower than 70°C, addition of pyrophosphate to raw fish paste had an impeditive effect on jelly-formation, irrespective of heating time and temperature.
4) When specimens of Kamaboko were prepared by the process of two-step-heating, a maximal jelly-strength was attained under a condition of preheating of 40°C and 40 minutes. For Kamaboko specimens finished by two-step-heating, addition of pyrophosphate to raw fish paste had an impeditive effect on Kamaboko-jelly formation.
