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In order to compare the strengthening effect of various high polymers on the elasticity of the kamaboko from Alaska pollack frozen surimi, the textural parameters of the kamaboko added with each of them were measured. The high polymers examined were as follows: 1) agar powder, 2) k-carrageenan, 3) cellulose powder, 4) chitin from crab shells, 5) corn starch, 6) egg albumin, 7) gelatin powder, 8) lignin, 9) methyl cellulose, 10, 11) isolated soybean proteins Al and A2, and 12) wheat gluten, where the soybean protein A2 was the heat-denatured product of the soybean protein Al. The textural parameters were determined by the dynamic visco-elasticity test, punctual test and expressible water test. The relatively effective high polymers were 1, 2, 5, 6, 10, 11 and 12.

Strengthening effect of the various natural high polymers on the elasticity of the kamaboko.