Shan, He, Gorczyca, Elisabeth, Kasapis, Stefan, and Lopata, Andreas (2010) Optimization of hydrogen-peroxide washing of common carp kamaboko using response surface methodology. LWT - Food Science and Technology, 43 (5). pp. 765-770.

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Abstract

Response surface methodology (RSM) was used to determine the optimum concentration and time for the hydrogen peroxide washing of common carp (Cyrinus carpio) mince to produce acceptable kamaboko. Two key characteristics that commercially acceptable common carp kamaboko should achieve are colour whiteness and a firm texture. Overall, common carp (CC) kamaboko whiteness increased but texture become weaker with the increasing of H2O2 concentration from 0.2 ml/100 ml–2.5 ml/100 ml and exposure time from 5 to 15 min. Strongest kamaboko texture was produced at the washing condition of 0.2 ml/100 ml H2O2 for 10 min whereas its best whiteness was showed after being treated with 2.5 ml/100 ml H2O2 for 15 min. Optimum condition of these two factors were determined to be 0.9–1.4 ml/100 ml H2O2 applied for 8.1–12.9 min. Conditions employed presently should produce common-carp kamaboko with similar whiteness and firmness to that of threadfin-bream kamaboko, a commercially acceptable material.

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