Gel Strength of Kamaboko Gels Produced by Microwave Heating

• MAO Weijie

  College of Life Science, Dalian Nationalities University, Economic and Technological Development District

• FUKUOKA Mika

  Department of Food Science and Technology, Tokyo University of Marine Science and Technology

• SAKAI Noboru

  Department of Food Science and Technology, Tokyo University of Marine Science and Technology

Abstract

In this study, the strength of kamaboko gels heated by microwaves was investigated, and the change of elasticity of kamaboko gel during microwave heating was determined. The strength of gels made under direct microwave heating was low ; therefore, a new method using microwaves to set and to cook the gels was developed. It was found that the strength of two-step gels prepared by microwave heating had a value similar to gels heated using a water bath. Moreover, setting and cooking the gels using microwave heating took 11 minutes, which constituted an 80% reduction in production time compared to the boiling method.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 12 (4), 241-246, 2006

  Japanese Society for Food Science and Technology

Keywords

• kamaboko
• microwave heating
• gel strength

Details

• CRID: 1390001204456727424
• NII Article ID: 10018441082
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.12.241
• ISSN: 18813984
• ISSN: 13446606
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed