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

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.