Properties of Kamaboko Gels Prepared by Using a New Heating Apparatus.

Abstract

A new heating apparatus equipped with electric current controllers that can be used for making kamaboko was produced as an experiment. When salt-ground surimi prepared from walleye pollack, threadfin bream, white croaker, and sardine, and seasoned surimi from these were directly heated by conducting electricity through them with the apparatus, the rate of increase in their temperatures was 47°C/min, while the rate of heating with a thermo-bath was 0.9°C/min. By this heating method (joule heating), the temperature of the surimi passed so rapidly through the “modori” temperature zone (about 60°C) that kamaboko with more firmness was produced.