Abstract
To establish an objective measurement of textural quality of kamaboko, a fish jelly product in Japan, relations between mechanical parameters obtained by a puncture test and sensory scores for texture of different kinds of kamabokos were examined. “Toughness” score and “firmness” score of kamaboko were closely related to the product of breaking force (Fmax) and breaking dent (dmax) and to the ratio of Fmax to dmax, respectively. No relationship was observed between “quality” score and those mechanical parameters, but the shape of force-dent curve was related to the quality score. Kamabokos whose force-dent ourves were almost straight or slightly curved were mostly of good quality. On the other hand, kamabokos that showed concaved force-dent curves were of poor quality, except for those of Odawara type. The shape of the force-dent curve was affected by leaching and pre-incubation treatment before heating process, but was not much affected by the addition of water or starch.
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