Abstract
When oil was added to Kamaboko, a fish cake, made from fresh fish meat for the purpose of improvement of its quality, the jelly strength was not affected so much, as far as the amount of oil did not exceed the proportion of about 20%. On the other hand, when the amount of added-oil exceeded this limit, the strength dropped down suddenly. It was considered that when the amount of added-oil was within the proportion of about 20%, the oil might be enclosed safely in the net-work of fish meat protein in the state of stable oil-water emulsion, but beyond this limit, the emulsion be broken down, or the oil overflowed through the network of Kamaboko, so that the strength decreased. This tendency is found among different fishes, while Kamabokos made from them are unlike one another in jelly strength. And the decrease of jelly strength in excess of oil-content over the limit, differs also in extent with species of raw fish.
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