Relationship of viscosity and gel-strength of salted homogenates of rinsed fish-muscles to its kamaboko forming capacity

In order to simplify the measurement of kamaboko forming capacity of fish muscle, the relationship of jelly strength (JS) of Kamaboko gel (KG) to viscosity of homogenate sol (HS) and to JS of heat induced homogenate-gel (HG) prepared from rinsed fish-muscle with the use of a blender was investigated...

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