MFR PAPER 1019 " Kamaboko," an immensely popular staple in the Japanese diet, gives U.S. fishery products researchers food for thought.

This review article aims to get information about the types of kamaboko, the quality of kamaboko and the development of kamaboko products from research results.

In this study, the strength of kamaboko gels heated by microwaves was investigated, and the change of elasticity of kamaboko gel during microwave heating was determined.

1. Introduction ts from Japan. Processing kamaboko involves surimi as a main ingredient, starch as a filler and addition of sugar, salt and food col urants. The characteristics of kamaboko are …

The steamed loaves are then sliced and served unheated (or chilled) with various dipping sauces. When the surimi is combined with other ingredients, mixed or kneaded, and steamed, various …

In this study, we investigated the concentration of polyphenol and several chemical components of nine types of vegetable and fruit powders and the gel strength of Kamaboko mixed with …

Standard kamaboko are prepared by grinding thawed surimi with 3% NaCl and 5% potato starch, stuffing into sausage casings, holding at 37°C for 30 minutes and cooking at 90°C for 50 minutes.