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

• HSU CHENG-KUANG

  Graduate Institute of Food Science and Technology, National Taiwan University

• CHIANG BEEN-HUANG

  Graduate Institute of Food Science and Technology, National Taiwan University

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

  The Japanese Society of Fisheries Science

Keywords

• non-linear programming
• optimization
• surimi blend

Details

• CRID: 1390282679405787008
• NII Article ID: 10008269378
• NII Book ID: AA10993718
• DOI: 10.1046/j.1444-2906.2001.00264.x
• ISSN: 14442906
• ISSN: 09199268
• NDL BIB ID: 5813263
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5813263
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed