Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle


The present study evaluated the quality of setting gels prepared by adding sodium acetate, sodium gluconate, sodium citrate, and sodium succinate to Todarodes pacificus mantle muscle meat, and of the acid-induced kamaboko gels produced by soaking the setting gels in their corresponding acid solutions. The breaking strength was the lowest for the setting gel… (More)
DOI: 10.1007/s12562-012-0475-7


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