Surimi-starch interactions based on mixture design and regression models

Journal of Food Science

Volumn 62, Issue 3, 1997, Pages 555-560

  Yoon, Won B ^a   Park, Jae W ^a   Kim, Byung Y ^b  

^a OREGON STATE UNIVERSITY   (United States)

^b Kyung Hee University   (South Korea)

Author keywords

Linear programming; Mixture design; Nonlinear programming; Starch; Surimi; Trace plot

Indexed keywords

EID: 0030952160     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04429.x     Document Type: Article

References (26)

1. Arteaga, G.E., Li-chan, E., Nakai, S., Comrades, S., and Jimenez Colmenros, F. 1993. Ingredient interaction effects on protein functionality: mixture design approach. J. Food Sci. 58: 656-662.
2. Arteaga, G.E., Li-chan, E., Vazquez-Arteaga, M.C., and Nakai, S. 1994. Systematic experimental designs for product formula optimization. Trends Food Sci. Technol. 5: 243-254.
3. Beesley, A.D. and Rhinesmith, R.D. 1980. Energy conservation by vapor compression and evaporation. Chem. Eng. Prog. Aug: 35-39.
4. Box, G.E.P. and Draper, N.R. 1987. Empirical Model Building and Response Surfaces, p.373. John Wiley & Sons, New York.
5. Chen, J.S., Lee, C.M., and Crapo, C. 1993. Linear programming and response surface methodology to optimize surimi gel texture. J. Food Sci. 58: 535-538.
6. Cornell, J.A. 1990. Experiments with Mixtures, 2nd ed. John Wiley & Sons, New York.
7. Derringer, G.C. and Suich, R. 1980. Simultaneous optimization of several response variables. J. Qual. Technol. 12: 214-219.
8. Gondard, N., Guilbert, S., and Cuq, J.L. 1992. Edible wheat gluten films: Influence of the main process variables on film properties using responses surface methodology. J. Food Sci. 57: 190-199.
9. Guillou, A.A. and Floros, J.D. 1993. Multiresponse optimization minimizes salt in natural cucumber fermentation and storage. J. Food Sci. 58: 1381-1389.
10. Hare, L.B. 1974. Mixture designs applied to food formulation. Food Technol. 28(3): 50-62.
11. Hsu, C.K. 1995. Least Cost Formulations for Pacific Whiting (Merluccius products) Surimi-based Seafood. Ph.D thesis, Oregon State University, Corvallis, OR.
12. Johnson, T.M. and Zabik, M.E. 1981. Response surface methodology for analysis of protein interaction on angel food cakes. J. of Food Sci. 46: 1226-1230.
13. Kim, J.M. and Lee, C.M. 1987. Effect of starch of textural properties of surimi gel. J. Food Sci. 52: 722-725.
14. Lanier, T.C. 1988. Least-cost linear programming of surimi-based food products. Food Technol. in New Zealand, August, p. 24-27.
15. Lee, C.M. and Kim, J.M. 1986. The relationship of composite characteristics to rheological properties of surimi gel. In Food Engineering and Process Applications, M. Le Maguer and P. Jelen (Ed.). Elsevier Applied Science, London, UK.
16. Lee, C.M., Wu, M.C., and Okada, M. 1992. Ingredient and formulation technology for surimi-based food products, In Surimi Technology, T.C. Lanier and C.M. Lee (Ed.). Marcel Dekker, Inc., New York.
17. Lund, D.B. 1982. Application of optimization in heat processing. Food Technol. 36(7): 97-100.
18. Mishikin, M., Karel, M., and Saugy, I. 1982. Application of optimization in food dehydration. Food Technol. 36(7): 101-109.
19. Moquet, C., Dumass, J.C., and Guilbert, S. 1992. Texturization sweetened mango pulp: optimization using response surface methodology. J. Food Sci. 57: 1395-1440.
20. Okada, M. 1963. Studies of elastic property of Kamaboko. Bull. Tokai Reg. Fish. Res. 36: 21-25.
21. Park, J.W. 1994. Functional protein additives in surimi gels. J. Food Sci. 59: 525-527.
22. Park, J.W. 1995a. Unpublished data from the industry survey. OSU Seafood Lab., Astoria, OR.
23. Park, J.W. 1995b. Surimi gel colors as affected by moisture content and physical conditions. J. Food Sci. 60: 15-18.
24. Park, J.W., Yang, H., and Patil, S. 1997. Preparation of temperature-tolerant surimi seafood using special starches. In Chemistry of Novel Foods, A. Spanier (Ed.), p. 525-340. Allured Publishing Co., Carol Stream, IL.
25. Snee, R.D. 1979. Experimental designs for mixture systems with multicomponent constraints. Comm. Statist. Theory Methods 8: 337-358.
26. Yoon, W.B., Park, J.W., and Kim, B.Y., 1997. Linear programming in blending various components of surimi seafood. J. Food Sci. 62(3):