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 language | English |
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Pages (from-to) | 160-163 |
Number of pages | 4 |
Journal | Fisheries Science |
Volume | 64 |
Issue number | 1 |
DOIs | |
Publication status | Published - 1998 |
Externally published | Yes |
Keywords
- color
- glucono-δ-lactone
- kamaboko
- milkfish
- pH
ASJC Scopus subject areas
- Aquatic Science