Optimum blends of different grades of surimi determined by non-linear programming

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Author(s)

Abstract

The texture and color properties of surimi gels consisting of pollack surimi, golden threadfin-bream surimi, and low-grade hairtail surimi in various ratios were determined based on a mixture design. Surimi gels were produced by heating at 90°C for 20 min with the addition of 2% NaCl. The texture and color properties of blended surimi from various grades can be represented as non-linear functions. Therefore, non-linear programming was found to be appropriate for determining the optimum formulation for surimi products blended from various grades of surimi. About 3.3% to 18.8% of hairtail surimi could be used when blending with high-grade surimi to produce surimi seafood.

Journal

  • Fisheries science

    Fisheries science 67(3), 500-505, 2001-06

    The Japanese Society of Fisheries Science

References:  14

Codes

  • NII Article ID (NAID)
    10008269378
  • NII NACSIS-CAT ID (NCID)
    AA10993718
  • Text Lang
    ENG
  • Article Type
    ART
  • ISSN
    09199268
  • NDL Article ID
    5813263
  • NDL Source Classification
    ZR26(科学技術--農林水産--水産)
  • NDL Call No.
    Z54-H592
  • Data Source
    CJP  NDL  J-STAGE 
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