The Effect of Calcium Carbonate on the Producing Process of 'Kamaboko'―I The Effect of Calcium Carbonate on Enhancement of Jelly Strength of 'Kamaboko' made from Fresh Horse Mackerel Meat

摘要

As the material of "Kamaboko", white meat fish of strong jelly elasticity have been used so far. In order to make Kamaboko from horse mackerels with dark meat of weak jelly elasticity which are caught abundantly in the neighboring waters of Nagasaki, the effect of calcium carbonate on the enhancement of elastic jelly strength was studied by adding it to horse mackerel meat. Living horse mackerels were put to instant death and the meat from them was neutralized and was used to make Kamaboko after the addition of 3% sodium chloride and calcium carbonate at various degrees of concentration. All the conditions except the concentration of calcium carbonate were constant. The higher the concentration of calcium carbonate became, the larger the elastic jelly strength became, but it showed a constant value after the concentration reached 0.3%. This fact suggests that calcium carbonate used to enhance the jelly elasticity of horse mackerel meat attains its purpose adequately at a concentration of 0.3%. It is believdthat calcium carbonate can strengthen jelly elasticity by having its micro particles get into the micellae of the network structure of actomyosin and by hardening the micellae.