種々のゼリー形成物質によるかまぼこの足の補強効果

概要

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Jelly-forming ability is the most important property of Kamaboko and this ability depends exclusively upon the properties of raw fish protein. The weakness of jelly-forming ability is partly due to the species of fish but mainly to the denaturation of protein caused by decrement of freshness of fish. In such a case, some substances must be added to Kamaboko to enhance jelly-strength, and they are sometimes added also for the purpose of increasing the volume. When substances are added for these purposes, they must have water-binding force and jelly-forming ability. The following substances have these two properties; polyvinyl alcohol, methyl cellulose, carboxymethyl cellulose, gelatin, gluten and starch. In this paper, the effects of addition of such substances on Kamaboko-jelly were discussed summarily in comparing one with another. The experimental results showed that the additions of viscous hydrocolloids such as P.V.A., C.M.C., M.C. and gelatin rather reduced the jelly-strength of Kamaboko, and that the addition of starch to the brayed meat affording a weak jelly increased the strength far more than gluten. It was inferred that substances used to enhance Kamaboko-jelly had to be dispersed uni-formly in a state of grain into brayed meat in the beginning, and that such substances had to bind a great amount of water and form irreversible rigid gels in a comparatively low con-centration.