The most critical factor determining the quality of kamaboko and fish paste products is their unique texture, known as “springiness.” Many manufacturers face persistent challenges: “Even with the same ingredients, the texture is too soft,” or “We can’t achieve that firm, springy bite.”
This article provides expert insights from a fish paste product technical consultant, explaining key manufacturing process points to review for maximizing elasticity.
1. The “Water Soaking” Process and pH Management
The source of elasticity is the “salt-soluble proteins (such as myosin)” contained in fish meat.
• Removal of Fat and Water-Soluble Proteins: If these remain, they inhibit the protein’s mesh structure during heating, weakening texture.
• Importance of pH Value: If the fish meat’s pH deviates too far from neutral (around pH 7.0), proteins do not dissolve properly. When using raw materials that have deteriorated in freshness and become acidic, a neutralization process is essential.
2. Temperature Control During Salting Determines the Outcome
The process of “adding salt and kneading” is the most critical stage for chemical reactions in kneaded products.
• The Trap of Temperature Rise: If meat temperature exceeds 15°C during grinding, proteins denature, causing a significant loss of binding strength. This state is akin to “reheating.”
• Countermeasure: The iron rule for building a robust network structure is to maintain temperatures below 10°C at all times. This is achieved by adjusting cutter rotation speed or using cooling jackets and ice water.
3. Optimizing the “Settling” Process
The “settling” process, where the product is left at low temperatures after forming but before heating, is essential for enhancing elasticity.
• Low-Temperature vs. High-Temperature Settling: The optimal temperature range varies depending on the raw fish species.
• Pollock, etc.: High-temperature resting at 30–40°C is effective.
• Other fish species: Low-temperature resting below 10°C for an extended period may sometimes yield more stable results.
• Critical judgment: Over-resting can cause “reversion (gel breakdown),” resulting in a crumbly texture. Establishing data on the “optimal time and temperature” tailored to your specific raw materials is a key focus in consulting practice
Summary: Achieving Both “Yield” and “Quality” with Professional Techniques
The lack of elasticity isn’t solely due to the raw materials. The precision of water soaking, the temperature during salting, and the curing conditions—simply reviewing these factors can dramatically improve product quality.
If you’re facing specific challenges like “I understand the theory, but it’s hard to replicate on-site” or “Switching to a new fish species changed the texture,” please consult our specialized consultants.
