Optimum blends of different grades of surimi determined by non-linear programming |
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Authors: | Cheng-Kuang Hsu Been-Huang Chiang |
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Affiliation: | Graduate Institute of Food Science and Technology, National Taiwan University, Keelung Road, Sec. 4, Taipei, Taiwan |
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Abstract: | SUMMARY: 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. |
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Keywords: | non-linear programming optimization surimi blend |
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