On the retardation of modori in kamaboko processing

In order to clarify the mechanism of modori in kamaboko processing, the effects of physical and chemical factors on modori were investigated with the following results. 1) By preheating meat sol obtained from jack mackerel at 60°C for 120min before normal heat treatment at 85°C for 40min, the jelly strength of the resulting gel was decreased. The decrease was depressed by previous heating at 30°C before heating at 60°C. 2) The decrease in the jelly strength was not depressed by prior washing of the fish flesh. However, it was retarded by the addition of glucose, sucrose, fructose, ethylene glycol, glycerol or egg albumin. 3) By preheating albumin from egg at 85°C for 40min before addition had less retarding effect on the decrease in the jelly strength whereas that preheated at 60°C for 120min was not affected. 4) The reduction in X-ray diffraction intensity of kamaboko at near 20° (2θ) due to preheating at 60°C was also lessened by the addition of egg albumin.