REINFORCEMENT OF ASHI (ELASTICITY) OF LOW -SALT KAMABOKO BY SETTING AND OBSERVATION OF KAMABOKO-STRUCTURE BY ELECTRON-MICROSCOPE

Ashi (elasticity) of kamaboko from white croaker Argyrosomus argentatu s containing 1.5% NaCl in final concentration was weak as known alread y, but it was strengthened remarkably when the fish paste was set (or preheated) at 40 degrees C for 30 min. The ashi of thus obtained kamab oko closely resembled that of high grade kamaboko on the market, and t he structure seemed to crowd when observed by electron microscope. The reinforcement effect of ashi by the setting at 40 degrees C for 30 mi n was hardly observed with Alaska pollack paste. However, when white c roker paste was mixed to it, the effect appeared with the increase in the amount of white croker paste added. As above, it was elucidated th at even if the amount of added NaCl is lowered to 1.5% (1.0% if salty taste is ignored), kamaboko from white croaker or containing its meat can make strong ashi if the salted paste is set at 40 degrees C for 30 min.