The effect of adding otoshimi on the protein network structure within kamaboko was examined by measuring jelly strength, rupture strength, elastic modulus, viscosity, relaxation time, and folding score. It became clear that the tenderness of the sample increased by increasing the otoshimi contents. This suggests that the network structure becomes weaker with the addition of otoshimi. On the basis of the theory of rubber elasticity, it was concluded that the number of chains per unit volume (mol/cm³⁾ decreased from ca. 1.7×10^-4 to ca. 1.2×10^-4 depending on the otoshimi content (0-100%).