低盐低糖处理鲟鱼片冷藏过程中品质变化规律

文章通过测定感官分值、菌落总数(TAC)、挥发性盐基氮(TVB-N)、ATP关联物、生物胺等指标,研究了低浓度盐和糖处理对鲟(Acipenser sinensis)鱼片4℃冷藏过程中品质变化的影响。结果显示,T1(1.8%食盐干腌)和T2(1.8%食盐+1.0%绵白糖干腌)组鱼片感官可接受时间均比空白组延长了5 d;空白组菌落总数第6天达到7.34 log CFU·g-1,而T1和T2组在第16和第12天分别达到6.76 log CFU·g-1和6.78 log CFU·g-1;空白组TVB-N的增长速率也显著高于T1和T2组(P0.05);和空白组相比,T1和T2组HxR的含量显著高于空白组(P0.05),但K值及ATP、AMP、IMP含量差异不显著(P0.05);腐胺、酪胺和精胺的含量随贮藏时间的延长升高,T1和T2组腐胺含量显著低于空白组(P0.05)。结果表明,盐和糖的加入,明显改善了鲟鱼片冷藏过程中的品质变化。     

超高压处理对鳙品质的影响

研究了不同超高压条件(0、50、150、300、450和600MPa,保压处理15 min)对鳙感官、色度、硬度、pH、氨基氮含量、Ca2+-ATPase活性和超微结构的影响.结果表明,超高压处理改善了鱼肉的气味、滋味和咀嚼度,300、450和600MPa处理能够显著提高鱼肉的感官品质(P＜0.05)；改变了鱼肉的色度,使L *值和b*值升高,a*值下降.150MPa以上的高压能够显著提高鱼肉的硬度(P＜0.05).氨基氮含量在高压处理后显著升高(P＜0.05),50和300MPa处理组的氨基氮含量比对照组分别上升了15.19％和17.89％.鱼肉的pH随着压力的升高而上升.超高压抑制了肌球蛋白Ca2+-ATPase活性,当压力≥150MPa时,Ca2+-ATPase的失活速度明显加快.超高压对肌原纤维的超微结构也有较大影响,150MPa处理后,肌节收缩,肌原纤维变粗,M线、Z线和H区消失,A带和I带断裂.450MPa处理后,肌节结构被完全破坏,肌原纤维间隙消失,肌原纤维凝胶化现象严重.综合感官和理化测定结果可知,超高压在改善鳙品质方面具有潜在的应用前景.     

食盐添加量对草鱼腌制效果的影响研究

腌制的方法有很多种,混合腌制、湿腌制、干腌制都是其中重要的操作方法。其中以干腌法为简,获得的产品含水量较低,同时操作简单,易于保存,营养成分非常少,相关特点鲜明,用其他的氯化物代替氯化钠的新型的钠盐以及相关普通的钠盐制作同样的腌制干腌肉产品,结果证明相应的客户更加喜欢低钠盐也就是新型食盐制品。本文的研究将草鱼作为相关原料,采用干腌法去进行鱼体腌制,同时以干腌腌制过后鱼肉中相关的含水量、盐类含量、盐溶解性的蛋白质含量等的反应物值以及挥发性盐的基氮相关含量,甚至质量变化率同pH值等的一系列感官评价作为实际腌制效果的评价指标,从而分析干腌法中不同的食盐添加剂量对相关鱼肉腌制产品质量所产生的影响,为改进相关的草鱼腌制的干腌工艺过程提供一定的科学指导依据以及参考。     

反复冷冻-解冻对鲢品质的影响

研究鲢(Hypophthalmichthys molitrix)在冷冻-解冻过程中的品质变化规律。鲢于–18℃条件下冻藏10 d,流水解冻后再贮藏于–18℃条件下,5 d后解冻,共反复冷冻-解冻5次。在解冻1、3、5次后随机取3条鲢测定其解冻损失、蒸煮损失、硬度、咀嚼性、恢复性、硫代巴比妥酸(TBA)值、L*值、b*值、盐溶性蛋白(SSP)含量、Ca2+-ATP酶活性、总巯基含量、表面疏水性和感官值等指标,评价反复冷冻-解冻对鲢品质的影响。结果表明,在第1次冷冻-解冻时,硬度、咀嚼性、恢复性、盐溶性蛋白(SSP)含量和Ca2+-ATP酶活性与鲢初始值相比显著降低(P<0.05),b*值和表面疏水性显著升高(P<0.05);解冻损失、L*值和TBA值在第3次冷冻-解冻时显著上升(P<0.05);总巯基含量在第5次冷冻-解冻时显著下降(P<0.05);而蒸煮损失在冷冻-解冻过程中没有显著变化(P>0.05);感官值在第5次冷冻-解冻时为47,感官品质已不可接受。各指标变化表明,鲢品质会随着反复冷冻-解冻次数增加而下降,在运输、贮藏和销售过程中要防止温度波动,避免反复冻融对鲢品质造成不利影响。     

补充投喂β-胡萝卜素对不同色系三角帆蚌内壳色、 组织总类胡萝卜素含量及生长的影响

珍珠与珍珠蚌内壳珍珠层具有相似的形成机制,已发现珍珠颜色与供片蚌内壳色显著相关。该研究以紫色、金色、白色3种色系三角帆蚌(Hyriopsis cumingii)为对象,设置β-胡萝卜素补充实验组和对照组,养殖90d后比较分析了不同色系三角帆蚌内壳色、组织总类胡萝卜素含量(TCC)及生长变化。结果表明,实验组紫色三角帆蚌内壳色较对照组色差值(dE)提高了21.48%(P0.05),明度值(L~*)降低了15.72%(P0.05),色度值(a~*)从0.48升至2.67 (P0.05),色度值(b~*)未见显著变化(P0.05);实验组金色三角帆蚌内壳色较对照组a~*从0.07升至1.52 (P0.05),b~*从1.37升至4.43 (P0.05),dE和L~*未见显著变化(P0.05);实验组白色三角帆蚌内壳色各参数较对照组均未见显著变化(P0.05)。3种色系三角帆蚌实验组肝胰腺TCC均大于对照组(P0.05);紫色和金色实验组外套膜TCC较对照组分别提高了55.29%和39.69%(P0.05),白色实验组较对照组未见显著变化(P0.05)。实验组3种色系三角帆蚌各生长性状均大于对照组(P0.05)。研究结果证实补充β-胡萝卜素可提升三角帆蚌的内壳色和促进生长,为珍珠养殖技术优化提供理论依据。     

食盐浓度对腌制鳙鱼片冷藏过程中品质变化的影响

为了详细了解不同食盐浓度腌制处理对冷藏在(4±1)℃条件下鳙鱼(Aristichthys nobilis)品质的影响,测定了感官分值、挥发性盐基氮(TVB-N)、菌落总数(TAC)、硫代巴比妥酸值(TBA)、腺苷三磷酸(ATP)关联物等指标。结果显示,感官分值随贮藏时间的延长逐渐降低,且对照组、T1组(1.5%盐腌)和T2组(4.0%盐腌)的感官品质分别在4 d、4 d后和8 d后不可接受。此外,TVB-N、TAC、次黄嘌呤(Hx)和K值在贮藏期间呈增长趋势,T2组在这些指标中显著低于对照组和T1组(P0.05)。TBA值也呈增长趋势,但T2组的TBA值显著高于其他两组(P0.05);这表明T2组脂肪氧化程度更严重。研究表明,1.5%的盐腌处理对冷藏过程中鳙鱼片的品质劣变有一定的延迟作用,但效果并不明显;4.0%的盐腌处理能显著减缓冷藏过程中的品质变化,延长货架期,但会促进脂肪的氧化。     

真空包装结合食盐水处理对海鲈鱼冷藏保鲜品质的影响

海鲈鱼采用浓度为10%和25%的食盐水溶液处理(24 h),放置于-1℃内冷藏,通过感官评价、菌落总数(TVC)、挥发性盐基氮(TVB-N)和pH值等指标来综合评价海鲈鱼贮藏品质。研究发现,不同浓度食盐水溶液处理具有减菌作用,冷藏过程中可以明显抑制细菌的生长,同时延缓微生物产生TVB-N的能力。通过Pearson相关分析,海鲈鱼冷藏过程中感官评分与TVC、TVB-N具有极显著相关性,而与pH值无显著相关性。海鲈鱼冷藏保鲜期需要结合3个指标进行综合评价;综合评估得出10%与25%食盐水溶液处理可以延长海鲈鱼达到优级品品质的冷藏期分别为4 d、8 d;达到合格品品质的冷藏期分别为8 d、12 d。     

接种发酵糟鱼的杀菌工艺

为了探究接种发酵糟鱼的杀菌工艺,实验以草鱼作为原料,分析了干燥程度、杀菌条件等关键工艺参数对接种发酵糟鱼理化特性、感官特性等品质的影响,以及保藏期间产品食用安全品质的变化。结果显示,当糟制前鱼块干燥至水分含量分别为63.48%、55.37%和47.76%时,糟制后鱼块的水分活度值(Aw)分别为0.86、0.82和0.78。在杀菌强度F=5 min时,90和95℃杀菌处理后,产品出现胀袋现象;当F≥6.5 min时,产品均达到商业无菌状态,并且产品的a*值随杀菌温度升高而显著增大,L*值、b*值和剪切力变化不显著,杀菌温度为95℃时具有最高的感官评分84.9。在120 d贮藏期内,4和25℃贮藏的产品均未检出肠杆菌,且pH值和Aw值变化不大,其中4℃下贮藏的即食糟鱼具有更佳的感官品质。因此,接种糟鱼的最佳杀菌工艺为安全杀菌强度F=6.5 min、温度95℃、杀菌时间17.4 min,产品贮藏期可达120 d。研究表明,合理的干燥程度、杀菌条件以及保藏温度等关键工艺能够有效提高糟鱼的保藏品质。本研究对于促进草鱼的加工利用,提高杀菌即食水产品的品质具有重要的实践意义。     

急性盐度胁迫对克氏双锯鱼幼鱼血清皮质醇浓度和Na~+-K~+-ATP酶活性的影响

研究了克氏双锯鱼(Amphiprion clarkii)幼鱼由盐度35突变至30、25、20和15后血清皮质醇浓度及鳃丝和肝脏中Na+-K+-ATP酶活性的变化。结果表明,盐度变化对克氏双锯鱼的存活无影响,而对其血清皮质醇浓度及Na+-K+-ATP酶活性均有显著影响(P0.05)。各低盐胁迫组血清皮质醇浓度均在处理的24 h内呈先降后升趋势,处理后第48、第96小时,各处理组血清皮质醇浓度急剧降低至对照组水平甚至略低于对照组,与对照组无显著差异(P0.05);鳃丝和肝脏中Na+-K+-ATP酶活性变化规律一致,即低盐胁迫24 h内呈上升趋势,第48及第96小时变化趋势与血清皮质醇浓度变化相似。整体上,以上各生理指标变化幅度均与盐度的降低幅度呈正相关。实验结果证明,盐度突变对克氏双锯鱼幼鱼的血清皮质醇浓度及Na+-K+-ATP酶活性存在重要的影响,同时也表明该鱼具有较强的盐度适应能力。     

饲料中添加食盐对凡纳滨对虾生长及风味的影响

以初始体重为5.27±0.20g的凡纳滨对虾为研究对象,分别在饲料中添加0、0.5%、1.0%和2%的盐,配制成4种实验饲料,在盐度为1.5和30的水体中喂养50d,探讨饲料中添加盐对凡纳滨对虾生长性能、虾体成分和碱性磷酸酶活性及风味的影响.结果表明,在盐度为1.5时,饲料中添加盐的各组饲料其特殊增长率(SGR)比对照组均有显著提高(P<0.05);饲料中添加盐组的饲料系数(FCR)均比对照组低(P<0.05),饲料中盐的添加量为2.0%时,饲料系数(FCR)达到最低(P<0.05);饲料中添加盐有助于提高对虾的成活率(P<0.05);随着饲料中盐添加量的增加,对虾体蛋白质含量有增加的趋势,而虾体脂肪含量和水分有下降的趋势;随着饲料中盐添加量的增加,凡纳滨对虾肌肉游离氨基酸中必需氨基酸、非必需氨基酸及游离氨基酸总量有增加趋势,甘氨酸、丙氨酸和谷氨酸等呈鲜味氨基酸都大幅度增加;对虾的色泽、嗅觉、味觉及组织等多项指标的感官评价显示,饲料中添加盐2.0%组的综合感官指标优于对照组及其他实验组;饲料中添加盐可显著提高凡纳滨对虾肝胰脏碱性磷酸酶活性,而且随着饲料中盐的添加量的增加,其酶的活性显著上升(P<0.05).当盐度为30,饲料中添加盐显著降低特殊增长率(SGR)(P<0.05),而且随着盐度的增加,其影响加重;饲料中添加盐显著增加对虾的饲料系数(FCR)(P<0.05).     

Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment

ABSTRACT

Active nonvolatile taste active compounds—including free amino acids, flavor 5?-nucleotides, lactic acid, succinic acid, and four kinds of inorganic ions in dried Sha-chong (Sipunculus nudus)—were analyzed. The results were then used to calculate taste activity values (TAVs) and equivalent umami concentration (EUC) to evaluate their potential contributions to depth of flavor. Our results showed that the total free amino acid content of dried Sha-chong was 56.62 mg/g; glycine, arginine, and alanine as the major free amino acids, accounting for more than 76% of the total free amino acids; 5?-adenosine monophosphate (AMP) and 5?-inosine monophosphate (IMP) were the main flavor 5?-nucleotides (128.8 and 121.0 mg/100 g); guanosine monophosphate (GMP) was present in a small amount, only 14.6 mg/100 g. Eight amino acids—especially Gly, Arg, and Ala,—three flavor 5?-nucleotides, succinic acid, sodium, potassium, phosphate, and chloride ions were of high TAV greater than 1. The EUC of dried Sha-chong was 49.12 g MSG/100 g, which meant that the dried Sha-chong has a strong umami taste and is suitable for use as umami condiment.     

低盐乳酸菌法与传统法腌干鱼制品的风味比较

为了研究不同腌制方法对鱼肉风味的影响,为腌干鱼制品加工新技术的进一步优化和应用提供理论依据,采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用法分析,鉴定比较了鲜红牙原料采用低盐乳酸菌法和传统法腌干鱼制品的风味成分变化。结果表明:鲜红牙、低盐乳酸菌法腌干鱼和传统腌干鱼肉中分别检测出80、110、91种挥发性成分,醛、醇、酮类化合物是构成腌干鱼肉独特风味的主要成分。经低盐乳酸菌法腌干的鱼肉挥发性物质对风味贡献较大的醛、醇、酮类化合物总量达35种,而鲜鱼和传统腌干鱼肉中分别只有17和21种。低盐乳酸菌法腌干鱼肉风味物质中含有大量的醇、醛类物质,但不含有胺类物质,在保持传统腌制鱼肉风味的基础上增加了特有的花香味、水果香味及酒香味,提升了鱼肉感官品质。所以采用低盐结合复合乳酸菌法制备腌干鱼,不仅能缩短腌制时间,还能提升腌干鱼肉特有的风味,而且防止了胺类物质的产生,显著提高产品的品质和安全性。     

An Intermediate Moisture Product from Mackerel (Rastrelliger kanagurta) Using Salt Curing,Fermentation, and Drying

Intermediate moisture products were prepared from mackerel (Rastrelliger kanagurta) using salt curing in 20% or saturated brine for 20 hr and fermentation with an inoculum level of l0⁸ cells/mL of Pediococcus acidilactici followed by sun drying (28- 33C) for 23 hr or drying in an electric oven (45-50C) for 14 hr to an 18% moisture level. The chemical and microbiological studies correlated with the organoleptic results, suggesting a shelf-life of 4 months for salted and dried products and 7 months for salted, fermented, and dried products.     

Influence of salinity on the energetics of gill and kidney of Atlantic salmon (Salmo salar)

The effect of seawater acclimation and adaptation to various salinities on the energetics of gill and kidney of Atlantic salmon (Salmo salar) was examined. Smolts and non-smolts previously reared in fresh water were exposed to a rapid increase in salinity to 30 ppt. Plasma osmolarity, [Na⁺], [Cl^–], [K⁺] and [Mg⁺⁺] increased in both groups but were significantly lower in smolts than non-smolts. Gill Na⁺, K⁺-ATPase specific activity, initially higher in smolts, increased in both groups after 18 days in seawater. Kidney Na⁺, K⁺-ATPase specific activity was not affected by salinity in either group. Gill and kidney citrate synthase specific activity was not affected by seawater exposure in smolts but decreased in non-smolts. In a second experiment, Atlantic salmon smolts reared in fresh water were acclimated to 0, 10 or 30 ppt seawater for 3 months at a temperature of 13–14°C. Gill Na⁺, K⁺-ATPase was positively correlated with salinity, displaying 2.5- and 5-fold higher specific activity at 10 and 30 ppt, respectively, than at 0 ppt. Kidney Na⁺, K⁺-ATPase specific activity was not significantly affected by environmental salinity. Citrate synthase and cytochrome c oxidase specific activities in gill were slightly (6–13%) lower at 10 ppt than at 0 and 30 ppt, whereas kidney activities were lowest at 30 ppt. Oxygen consumption of isolated gill filaments was significantly higher when incubated in isosmotic saline and at 30 ppt than at 0 ppt, but was not affected by the prior acclimation salinity. The results indicate that although high salinity induces increased gill Na⁺, K⁺-ATPase activity, it does not induce substantial increases in metabolic capacity of gill or kidney.     

The effect of dietary sodium chloride on some osmoregulatory parameters of the teleost, Oreochromis niloticus, after transfer from freshwater to seawater

The aim of this work was to determine the effects of supplemental dietary sodium chloride on salt water acclimation of tilapia Oreochromis niloticus. Fish were fed a basal diet supplemented with NaCl (8%) during three weeks in fresh water (FW) and then transferred to salt water (SW) at 15 and 20. Changes in plasma osmolality, chloride ion concentration (Cl^–), plasma level of cortisol and gill Na⁺, K⁺-ATPase activity were measured at 6, 12, 24, 48, 72 and 168 h after transfer to 15SW, while the higher strength SW group (20) was only monitored up to 24 h. Morphological changes in the gill mitochondria-rich (MR) cells were examined in relation to environmental salinity. The changes associated with dietary NaCl were sporadic and of small magnitude. The plasma osmolality and Cl^– increased immediately after transfer up to 12–24 h, but fish fed dietary salt (S) showed lower values than the control group (C). The S group showed higher plasma levels of cortisol than the control, which maintained its initial levels during the experiment. Gill Na⁺, K⁺-ATPase activity of the S group began to increase in the first hours after transfer, reaching maximum at 12 h and returned to basal level at 24 h, while the control group maintained basal levels. The differences between gill Na⁺, K⁺-ATPase activity of S and C fish were significant (p < 0.05) at 12 h. Transmission electron microscopy (TEM) revealed that MR cells in SW show more mitochondria and a more developed tubular system arising from the basolateral membrane. The MR cells of both groups frequently formed a multicellular complex in SW, consisting of a main MR and one or more accessory cells. Such complexes are rarely observed in FW. Some MR cells of fish fed supplemented dietary salt displayed convex apical membrane in FW.     

Reduction of Salt in Haddock Mince: Effect of Different Salts on the Solubility of Proteins

ABSTRACT

Due to negative health effects of high sodium intake, it is recommended to reduce the daily salt intake by around 50%. To reduce the sodium content, sodium salts can be exchanged with potassium or magnesium salts. The effect of sodium, potassium, and magnesium chlorides on extractability of proteins from fresh and frozen haddock muscle and minces was studied. Salting with KCl and MgCl₂ instead of NaCl changed protein extractability. The highest solubility of the proteins was achieved using Na⁺. However, at low concentrations, extractability in K⁺ and Mg²⁺ is on the same level as Na⁺, showing that partial substitution of NaCl with KCl or MgCl₂ is possible. Freezing affected the structure of tissue and protein properties, resulting in decreased amount of salt soluble proteins.     

基于电子舌技术分析不同采收期紫菜的滋味特征

为科学评价不同采收期的紫菜在滋味方面的差异，采用电子舌技术分析了头水、二水、四水和六水条斑紫菜(Porphyra yezoensis)的滋味组成，同时，对不同采收期紫菜中游离氨基酸、呈味核苷酸等呈味物质的含量进行了测定。结果显示，紫菜滋味主要由鲜味、鲜味回味、咸味和苦味组成。头水、二水、四水和六水紫菜的鲜味强度依次减弱。二水紫菜的鲜味回味值最大，头水和四水紫菜的鲜味回味值接近，六水紫菜的鲜味回味值显著降低(P<0.05)。头水和二水紫菜的咸味强度接近，且显著高于后期采收紫菜的咸味值(P<0.05)。头水、二水紫菜的苦味值接近，四水紫菜的苦味值略低，六水紫菜的苦味值最低。不同采收期紫菜的呈味物质含量及其对滋味的贡献程度差异较大。头水、二水、四水和六水紫菜的游离氨基酸总量依次减少，4组样品之间存在显著差异(P<0.05)，对滋味贡献大的游离氨基酸主要是丙氨酸和谷氨酸。呈味核苷酸中肌苷酸(Inosine monophosphate，IMP)对滋味的贡献大。头水、二水、四水和六水紫菜的味精当量(Equivalent umami concentration，EUC)分别为223.89、222.13、118.54和47.19 g MSG/100 g，研究表明，前期采收的紫菜鲜味更加强烈。电子舌的检测数据与呈味物质含量的分析结果基本一致。     

尼罗罗非鱼制作传统上海熏鱼过程中的风味变化

为探究上海熏鱼制作过程中不同加工阶段风味物质的变化,本研究以尼罗罗非鱼肉为对象,通过高效液相色谱法、氨基酸自动分析法和固相微萃取—气相色谱—质谱联用技术对上海熏鱼4个加工阶段(生鲜罗非鱼、一次浸渍、一次浸渍后油爆和上海熏鱼成品)的风味物质进行分析和鉴定。结果显示,各阶段IMP含量呈逐渐上升趋势,是主要的鲜味核苷酸。游离氨基酸总量和呈味氨基酸含量也逐渐升高,并呈显著性差异,其中天冬氨酸和谷氨酸对上海熏鱼风味影响最大。生鲜罗非鱼、一次浸渍、一次浸渍后油爆和上海熏鱼成品中挥发性物质依次为50、84、78和82种,主要由醛类、酮类、醇类和烃类构成。因此,浸渍和油爆是上海熏鱼风味形成的主要原因,使得罗非鱼鱼体的腥味得以有效改善。     

WEFTA Interlaboratory Comparison on Salt Determination in Fishery Products

Abstract

The FAO/WHO Codex Alimentarius Commission has laid down a Codex standard for salted and dried salted fish which requires an official determination method of the salt content. A draft of an analytical method has been elaborated by a Codex working group and the WEFTA working group on analytical methods and was asked to validate this method.

Seventeen laboratories out of 10 countries participated in a WEFTA collaborative trial on salt determination in fish and fishery products.

Four samples containing different salt contents were distributed, including two spiked samples and two typical commercial products.

All laboratories applied a common method involving the precipitation of fish proteins by Carrez I and II followed by titrimetric determination of the salt content according to Mohr. They also carried out salt determination by their own “home” methods.

The following results were obtained:

The recovery rate of the common method was nearly quantitative and the relative standard deviation for reproducibility was between 1.96 and 2.64%, depending on the sample. Larger variations were obtained between different laboratories when applying their home methods.

In one sample a significant difference of the measured salt content was found between the average results of the common and the home methods. Application of ashing of the sample before salt determination always yielded in lower salt contents compared to other determination procedures.

The common method is judged to be suitable as a standard method for salt determination in fish and fishery products.     

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 treated with sodium acetate. The pH values of the acid-induced kamaboko gels decreased when soaked in acid, whereas their moisture contents, whitenesses, and breaking strengths increased. The citric acid-induced kamaboko gel had the highest whiteness index and breaking strength among the gels. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) patterns did not show large differences among the gels, except for a low-intensity polymer band in the gluconic acid-induced kamaboko gel. Sodium citrate combined with citric acid yielded the best-quality acid-induced kamaboko gel among all the combinations, so this condition was used to study the effect of organic salt levels. The breaking strength increased when a sodium citrate level of up to 3% was used for the sodium citrate-treated setting gel, and 10% for the citric acid-induced kamaboko gel. The SDS-PAGE patterns did not differ among the sodium citrate levels. Egg white and microbial transglutaminase were necessary for citric acid-induced kamaboko gel production.