Abstract: Small yellow croaker heads, chicken muscle, pork fat, egg white and carrots were blended to develop kamaboko gel.
Orthogonal array optimization showed that the optimum formula consisted of 20% small yellow croaker heads, 20% chicken, 15% concentrated carrot juice, 15% water, 12% egg white protein, 10% pig fat, 2% onion, 2% ginger, 2% salt, 1.5% garlic, 0.5% MSG. The resulting kamaboko gel exhibited yellowish-brown color, better gel-forming ability and water-holding capacity,
compact cross-section, improved springiness and chewiness, characteristic small yellow flavor and high nutritional value.

Key words: kamaboko gel, small yellow croaker, processing