Effects of Acid and Alkaline Reagents on the Color and Gel-forming Ability of Milkfish Kamaboko
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The ordinary muscle of fresh milkfish was ground with different concentrations of alkaline reagent (sodium carbonate), acid (malic and citric acid), and glucono-δ-lactone), and processed into kamaboko gel through setting and heating. In the presence of sodium carbonate, the whiteness of kamaboko was decreased dependent on the concentration, though the gel-strength was not much affected. The addition of malic or citric acid could improve the whiteness of kamaboko, but the gel-strength was greatly deteriorated. On the other hand, glucono-δ-lactone, when added up to 0.4%, lightened the kamaboko without deteriorating the quality, and was thus considered to be an effective whiteness improver for milkfish kamaboko.
- Fisheries science
Fisheries science 64(1), 160-163, 1998
The Japanese Society of Fisheries Science