Studies on the Action of Phosphates on "Kamaboko" and Fish Sausage Products-II:Effects of Na-pyrophosphate, Na-tripolyphosphate and their Mixtures upon the Jelly-Strength of "Kamaboko"

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In the previous paper1), it was shown from an organoleptic test that the Na-pyrophosphate (P•P•Na) and Na-tripolyphosphate (T•P•Na) were very effective in reinforcing the jellystrength of "Kamaboko." In this report, effects of these salts were appraised numerically by means of the SIMIDUSIMIZU gelometer. From their saying, the breaking stress and breaking strain thus determined, the jelly-strength was calculated. The results were as follows: 1) The best effect in elevating the jelly-strength of "Kamaboko" was attained by the addition of 0.3% of Na-pyrophosphate or 0.1% of Na-tripolyphosphate, while 0.3% of Na-pyrophosphate was effective equally to 0.1% of Na-tripolyphosphate. 2) These phosphates and their mixtures were quite effective in elevating jelly-strength of "Kamaboko" which had been depressed as a result of large addition of starch. 3) Being used at 0.3% concentration, a salt mixture which is composed of Na-pyrophosphate and Na-tripolyphosphate in the ratio of 6:4 notably increased the jelly-strength as compared with the case of singular application of these salts.