Effects of Acid and Alkaline Reagents on the Color and Gel-forming Ability of Milkfish Kamaboko

Wen Lee Chen, Chau Jen Chow, Yoshihiro Ochiai

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)160-163
Number of pages4
JournalFisheries Science
Volume64
Issue number1
DOIs
Publication statusPublished - 1998
Externally publishedYes

Keywords

  • color
  • glucono-δ-lactone
  • kamaboko
  • milkfish
  • pH

ASJC Scopus subject areas

  • Aquatic Science

Fingerprint

Dive into the research topics of 'Effects of Acid and Alkaline Reagents on the Color and Gel-forming Ability of Milkfish Kamaboko'. Together they form a unique fingerprint.

Cite this