Seasonal variations in the kamaboko gel forming ability of horse mackerel meat paste

The seasonal changes in the kamaboko-forming ability of horse mackerel caug ht in large quantities by purse seiners between November 1998 and December 1999 offshore from Nagasaki were investigated to clarify the chemical chara cteristics for utilization as raw materials for fish jelly products. The ka maboko-forming ability of pastes, which were prepared from the meat with no leaching (otoshimi) and with leaching in fresh water or alkaline salt wate r, was low during and just after breeding from February to June. The paste prepared in this season was characterized by difficult-setting and easy gel weakning. Although meat pastes leached with alkaline salt water and fresh water showed similar setting and disintegrating characteristics, the former alleviated disintegration and enhanced the kamaboko-forming ability of the meat paste when heated at 90 degreesC.