EFFECTS OF ACID AND ALKALINE REAGENTS ON THE COLOR AND GEL-FORMING ABILITY OF MILKFISH KAMABOKO

The ordinary muscle of fresh milkfish was ground with different concen trations of alkaline reagent (sodium carbonate), acid (malic and citri c acid), and glucono-delta-lactone), and processed into kamaboko gel t hrough setting and heating. In the presence of sodium carbonate, the w hiteness of kamaboko was decreased dependent an the concentration, tho ugh the gel-strength was not much affected. The addition of malic or c itric acid could improve the whiteness of kamaboko, but the gel-streng th was greatly deteriorated. On the other hand, glucono-delta-lactone, when added up to 0.4%, lightened the kamaboko without deteriorating t he quality, and was thus considered to be an effective whiteness impro ver for milkfish kamaboko.