The problem of relativity of gel force in laboratory kamaboko

Technological differences in the production of surimi from different types of fish raw materials using decanters and screw presses, as well as the division into first and second lines, depending on the protein source, are con-sidered. It was found that, with identical formal parameters, the biological value and protein digestibility of first-line protein reaches 95-100%, while that of second-line protein reaches 65-80%. It is shown that a standardized method for determining gel strength is an integral criterion for differentiating surimi grades, but its results depend on numerous factors: surimi storage period and conditions, defrosting modes, grinding speed and temperature, salt dosing accuracy, the presence of a vacuum during cutting, the degree of casing packing, the casing's permeability to steam, cooking and cooling modes, and the sample holding time before testing. Deviations from ISO 23855:2021 regulations can alter gel strength by 100-150 units, leading to erroneous overestimation or underestimation of grading. Practical recommendations have been developed for selecting the type of surimi depending on the final product: for crab sticks, the use of second-line (low-grade) raw materials is acceptable, while for traditional Japanese kamaboko, first-line (high-grade) surimi is mandatory. In trade transactions, it is proposed that contracts stipulate not only the gel strength range but also sample preparation conditions. The study's results have practical implications for surimi producers, enabling them to optimize technological processes and improve the quality of finished products, as well as for consumer companies, ensuring the correct selection of raw materials depending on the intended use of the final product.