A.D.Thorat,V.R. Joshi, A.U. Pagarkar and A.K. Balange
Abstract
The kamaboko, a fish product having a standard size of 9 x 6 x 4 cm and weight of 200 g, was prepared with standard recipe containing green chilly, coriander, ginger and garlic spice mixture and was subjected to microwave cooking at the power level 40 for different durations. The come up time was found to be 12 mm. to achieve a temperature of 85 "C at the geometric center of kamaboko with processing period of 3 min. and holding period of 2 min. The product after cooking was found to be moist, soft and elastic. Standard size kamaboko was prepared with different levels of cooked, grated and ground beetroot i.e., 5%, 10%, 15% and 20% of surimi. In another experiment kamaboko was prepared with different levels of spinach dish i.e. 5%, 10%, 15%, 20% and 25% of surimi. Kamaboko prepared with beetroot at a level of 10% of surimi was found to be superior to others. Kamaboko prepared with spinach dish at a level of 15% of surimi was found to be superior to others.