Japan (Shaviklo 2000). The term oft

Japan (Shaviklo 2000). The term often refers to all surimi based products in this
market. The processing of Kamaboko can be done manually (traditionally by trained
artisans) or by using machinery (for mass production). The shape and texture of
Japanese fish cakes varies, depending on the geographical region in Japan and
elsewhere. After forming, the surimi paste is subjected to a low temperature setting
process, 20-40ºC for 30-60 minutes, depending on the species and size of product.
During this process, the gel-forming ability of solubilised myofibrillar proteins is
enhanced, which yields a strong and elastic gel. Cooking by either steaming or baking
is carried out to complete the gelation of fish proteins. Another type of Kamaboko is
called moulded Kamaboko. The moulding technique is applied in the utilisation of
low grade surimi that commonly has a low gelling ability. The process is almost the
same as for regular Kamaboko, but surimi paste is poured into a plastic mould and
cooked at 90ºC (baking/steaming) after setting at 10-15ºC for 1 hour. The finished
products are packed, pasteurised and chilled before entering their marketing channel
(Park 2005b).