The Use of Microwave Power in the Fabrication of “Kamaboko”

Abstract

Kamaboko, a fish cake prepared from washed, homogenized flesh, is normally cooked by conventional methods requiring 40 to 50 minutes. The use of microwave power was shown to reduce the cooking time considerably. Although this must be substantiated by further studies, this would probably represent a substantial energy saving to commercial manufacturers. Sensory testing was carried out to determine the effect of microwave processing on the texture of the finished product. The results clearly showed that the textural characteristics of Kamaboko, whether cooked with microwaves or prepared in the traditional manner, were similar.