Abstract
Casing-stuffed kamaboko, vacuum-packed kamaboko and nonvacuum-packed kamaboko were prepared from the frozen kaen-surimi of Alaska pollack. The existence of three different states of water in kamaboko was suggested by the Henderson's water sorption isotherm analysis. Mono-molecular water layer was estimated by the B. E. T. equation. Three types of water (I, II, III) different in mobility were also recognized by thermogravimetry. Water classified into the state I, which was regarded as free water, was the most abundant of the three. Most of the water added secondarily to surimi in the processing of kamaboko was considered to exist as in state I. Released water on the surface and the cut surface of the cross-sections of casing-stuffed karaboko was determined. Although little water released on the surface of kamaboko in contact with the casing film was found, some part of the state I water on the cross-cut surface of slices existed already, when it was cut, as released water and was in proportion to the cross-sectional area. The released water on the cross-cut surface of slices increased a little during storage under the nonvacuum-packing condition, whereas it remarkably increased during storage under vacuum-packing conditions. The water release from vacuum-packed kamaboko may be due to the capillary action.
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