Quality of Kamaboko from Vacuum-Treated Salt Ground Meat from Several Fish by Applying Joule Heat.

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  • Shiba Makoto
    Kamaboko Research Institute, All-Japan Kamaboko Makers Association

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Other Title
  • 各種魚類の脱気塩ずり身からジュール熱を利用して製造したかまぼこの品質
  • カクシュ ギョルイ ノ ダッキ シオズリミ カラ ジュール ネツ オ リヨウ

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Abstract

Minced meat from several fish was ground with 3% NaCl and the salt ground meats were agitated under reduced pressure by employing a vacuum kneader. A portion of salt ground meat was seasoned by mixing with various additives including monosodium glutamate, and were treated under a vacuum as mentioned above.<br>The quality of the salt-ground meat as well as the seasoned salt-ground meat was assessed by investigating the gel strength of the kamaboko formed by applying joule heat or heating with a water thermobath.<br>It was thus found that the quality of the salt ground meat together with the seasoned salt-ground meat pretreated under a vacuum was relatively superior to that of the same materials without vacuum treatment, irrespective of the heating method. The relative reduction of myofibrillar protein concentration in the salt-ground materials may result in lowering its gel formation, because the dispersion of a large number of air bubbles was observed in a crosssection of the kamaboko seen under a microscope.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 59 (6), 1007-1011, 1993

    The Japanese Society of Fisheries Science

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