Improvement of the Quality of Retorted Kamaboko—II Influence of the Quality of Raw Fish-Meat on the Production of Hydrogen Sulfide in Retorted Kamaboko

Abstract

As the first step to improve the off-flavor in retorted Kamaboko, the relationship between the quality of raw fish-meat and the production of hydrogen sulfide in retorted Kamaboko, the relationshop between the quality of raw fish-meat and the production of hydrogen sulfide in retorted Kamaboko was investigated. Lizard fish, Saurida undosquamis, white croaker, Argyrosomus argentatus, and frozen Surimi (frozen meat paste made from Alaska pollack, Theragra charcogramma) were popular raw fish for Kamaboko manufacturers and were used as the experimental raw fish. The amount of hydrogen sulfide in retorted Kamaboko increased with an increase in the pH of the washed meat, prepared from raw fish-meat (white croaker) during the ice storage. Irrespective of the species of raw fish, the amount of hydrogen sulfide produced was directly related to the pH of raw fish-meat and increased with the rise of pH, when the pH of raw fish-meat was adjusted with 0.2n HCI or NaOH. Therefore, it was revealed that the manufacturing condition which reduces the pH of raw fish-meat was effective in inhibiting the production of hydrogen sulfide in retorted Kamaboko. In addition, it was estimated that for-maldehyde generated from trimethylamine oxide in Alaska pollack and lizard fish played a significant role in inhibiting the production of hydrogen sulfide in retorted Kamaboko. © 1980, The Japanese Society of Fisheries Science. All rights reserved.