Sensory evaluations were conducted on kamaboko gels prepared from silver carp (SC) surimi. Different kamaboko gel specimens, produced with or without the extract from walleye pollack (WP) muscle (Ewp) or trimethylamine N-oxide (TMAO), were tested using a panel of university students for their odor, flavor, texture, whiteness, and overall acceptability. According to the sensory evaluation results done in Kyoto, there were significant differences (p < 0.005) between SC kamaboko gel and WP kamaboko gel for all sensory evaluation indices. When compared with WP kamaboko gel, kamaboko gel derived from SC surimi was unacceptable to the Japanese students especially because of its odor. A slight increase in their sensory scorings of kamaboko gels occurred when Ewp was added into SC surimi, especially when scoring the odor of SC kamaboko gels. In addition, the acceptability of kamaboko gel with the addition of TMAO has a higher scoring in its odor as compared with the control (no addition of TMAO), which is presumed as a result of a little of trimethylamine derived from TMAO additive. © 2004 Elsevier B.V. All rights reserved.
Wang, X., Hirata, T., Fukuda, Y., Kinoshita, M., & Sakaguchi, M. (2004). Acceptability and its improvement of kamaboko gel derived from silver carp surimi. Developments in Food Science, 42(C), 387–394. https://doi.org/10.1016/S0167-4501(04)80038-4