Preparation of Fermented Kamaboko by Using Lactic Acid Bacteria

• Published in: NIPPON SHOKUHIN KOGYO GAKKAISHI Vol. 39; no. 6; pp. 519 - 523
• Main Authors: KANOH, Satoshi, HASHIMOTO, Nobuhiro, ITO, Yoshinao, DOI, Umeyuki, NIWA, Eiji
• Format: Journal Article
• Language: English; Japanese
• Published: Tokyo Japanese Society for Food Science and Technology 1992; Nippon Shokuhin Kogyo Gakkai
• ISSN: 0029-0394
• DOI: 10.3136/nskkk1962.39.519

Optimum conditions for fermenting an Alaska pollack frozen surimi to a new kind of kamaboko by using Lactobacillus casei-12, Lactobacillus plantarum-47-3 or Lactobacillus plantarum-4 (ST) as each starter were examined. Viable counts of lactic acid bacteria, pH, breaking force and breaking strain in fermenting kamaboko were measured. After addition of 2.5×108/g of Lactobacillus casei-12 and 0.5% (W/W) corn steep liquor with another additive to surimi, the incubation at 30°C for 30h caused optimal fermentation. The characteristics of the kamaboko were as followes; pH, 4.5, breaking force, 1791g, breaking strain, 8.9mm and viable count for lactic acid bacteria, 1.3×109cells/g. Solidification of the kamaboko occurred not only through setting process but also through the diffusion of acid to protein. The kamaboko has a sour taste and differs from the kamaboko available on a market.