Abstract
“Kamaboko”, one of the most favorite fish meat products in Japan, is a sort of jelly which is prepared by grinding fish meat with some salt into a paste, and then steaming or broiling it. Sometimes starch is added to the meat in order to enhance jelly strength. Some 60 samples of the products with high jelly strength were examined under a microscope. The majority of them were observed to possess porous or network structures (Figs. 1 and 2). This has led us to an opinion that network structure not only of colloidal dimension, but also of microscopical one may have something to do with the elastic property of “Kamaboko”, though an assumption that elasticity of gel is due to the presence of network structure of colloidal dimension has been accepted in general. No significiant difference in the microscopical structures was evident among the jelly products prepared from various kinds of fish, nor seemed to be dependent on heating methods. When starch had been added to starting materials, the greater portion of it was found existing in the jelly as granules, despite their being gelatinized (Figs. 4 and 5), while the minor part was found here and there as amylose aggregates (Fig. 9). Though starch granules in the jelly were seen gelatinized, they were but a little greater than those of native starch and much smaller than those gelatinized in water (Figs. 6 and 7).
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