Optimum blends of different grades of surimi determined by non-linear programming.
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- HSU CHENG-KUANG
- Graduate Institute of Food Science and Technology, National Taiwan University
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- CHIANG BEEN-HUANG
- Graduate Institute of Food Science and Technology, National Taiwan University
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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°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.
収録刊行物
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- Ｆｉｓｈｅｒｉｅｓ ｓｃｉｅｎｃｅ
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Ｆｉｓｈｅｒｉｅｓ ｓｃｉｅｎｃｅ 67 (3), 500-505, 2001
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390282679405787008
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- NII論文ID
- 10008269378
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- NII書誌ID
- AA10993718
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- ISSN
- 14442906
- 09199268
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- NDL書誌ID
- 5813263
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
