Kamaboko control gels (without ZnSO4 or ZnCl2) displayed a relatively loose protein
gel matrix with larger voids,compared with gels added with ZnSO4 or ZnCl2 at a level of 60 mmol/kg. Gels incorporated with 60 mmol/kg ZnSO4 had slightly more compact, finer and higher interconnected protein network,compared with that containing ZnCl2 at the same concentration. This was in agreement with the higher breaking force with superior water holding capacity of the former gel.The finer and ordered gel network with smaller voids was observed in gels
with the higher gel strength,whilst the looser network with larger voids was formed in the gels with lower gel strength.