Journal
FISHERIES SCIENCE
Volume 67, Issue 3, Pages 500-505Publisher
SPRINGER JAPAN KK
DOI: 10.1046/j.1444-2906.2001.00264.x
Keywords
non-linear programming; optimization; surimi blend
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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 degreesC 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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