EVALUATION OF PHYSICAL-PROPERTIES OF KAMA BOKO GELS AFFECTED BY CONDITIONS OF PROCESSING AND A KIND OF FISH

Effects of the conditions of processing and a kind of fish on the phys ical properties of Kamaboko gels were investigated and following resul ts were obtained. (1). Seventeen kinds of commercial Kamaboko showed d ifferent and characteristic physical (textural) properties depending o n fish species (walleye pollack, sharp-toothed eel, croaker). (2). The laboratory-prepared Kamaboko that were indistinguishable each other a s to their physical properties in terms of the jerry strength were dis tinguishable by the technique used in the present study. The present t echnique correlate well with sensory method in evaluating textural pro perties. (3) With increasing the added water, the values of mechanical parameters corresponding to fracturability of the laboratory-prepared Kamaboko increased, but those to elasticity and hardness decreased. W ith increasing the added starch, the values of mechanical parameters c orresponding to fracturability tended to decrease but those to hardnes s tended to increase. The higher the heating temperature, the larger t he values of mechanical parameters corresponding to fracturability, el asticity and hardness. The values of mechanical parameters correspondi ng to fracturability decreased with storage time.