Examination of Some Staple Processed Foods in the Market of Fukuoka Prefecture : (Ⅷ) Fish Jelly Products : (2) "Kamaboko," "Chikuwa" and "Satsuma-age"

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  • Omura Hirohisa
    Food Chemistry Institute, Faculty of Agriculture, Kyushu University
  • Takata Masashi
    Food Chemistry Institute, Faculty of Agriculture, Kyushu University
  • Ishida Hideo
    Food Chemistry Institute, Faculty of Agriculture, Kyushu University
  • Aramaki Teruyo
    Food Chemistry Institute, Faculty of Agriculture, Kyushu University
  • Matsumoto Masataka
    Food Chemistry Institute, Faculty of Agriculture, Kyushu University
  • Joo Kwang-Jee
    Food Chemistry Institute, Faculty of Agriculture, Kyushu University

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Other Title
  • 福岡県における主要市販加工食品の調査 : (Ⅷ)魚肉練製品 : (2)カマボコ,チクワおよびサツマ揚げ
  • 福岡県における主要市販加工食品の調査-8-魚肉練製品-2-カマボコ,チクワおよびサツマ揚げ
  • フクオカケン ニ オケル シュヨウ シハン カコウ ショクヒン ノ チョウサ

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Abstract

Three kinds of fish jelly products, "Kamaboko"(fish cake), "Chikuwa"(rolled fish　cake) and "Satsuma-age"(fried fish cake) were then examined. The following range of constituents　were estimated by chemical analysis. "Kamaboko": moisture 74.5～80.3(77.3±0.3)%; protein 7.0～13.0(10.3±0.7)%; fat trace～0.3(0.2)%; ash 2.1～3.2(2.7±0.1)%; sugar 2.9～9.8(6.3±0.9)%; starch 1.3～5.5(3.3±0.6)%; calorie 71～91(81±3)Cal.; saccharin and AF-2 not detected; sorbic acid 0～1.2(0.8±0.1)g/kg. "Chikuwa": moisture 62～73(68±2)%; protein 11.6～15.6(12.8±0.7)%; fat trace～0.3(0.2)%; ash 3.3～3.6(3.4±0.1)%; sugar 6.4～19.3(12.5±2.1)%; starch 1.7～5.6(3.4±0.8)%; calorie 94～139(116±8)Cal.; saccharin and AF-2 not detected; sorbic acid 0.3～1.4(0.8±0.2)g/kg. "Satsuma -age": moisture 64.9～70.0(68.7±1.0)%; protein 9.2～11.5(10.4±0.5)%; fat 2.8～4.1(3.6±0.2)%; ash 2.3～3.0(2.7±0.1)%; sugar 7.0～10.4(8.3±0.6)%; starch 5.2～6.9(6.2±0.3)%; calorie 125～148(132±4)Cal.; saccharin not detected; sorbic acid 0～1.45(0.82±0.21)g/kg; peroxide value 45.7～163.5(109.9±20.9)meq/kg. In several samples of "Kamaboko" and "Chikuwa", saccharin was not detected, while its use had been indicated on their label. Artificial colors, red No. 106 or/and yellow No. 5 were detected in some samples of "Kamaboko," too. Sensory tests suggested that expensive "Kamaboko" contained much protein and was evaluated better, whereas economical one of poor protein content contained much starch and had lower evaluation. Concerning "Chikuwa," too, evaluation seemed to have some relation with price and especially with starch content, while not towards protein content. However, there was no relationship of evaluation with price, constituents or peroxide value.

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