LINEAR-PROGRAMMING AND RESPONSE-SURFACE METHODOLOGY TO OPTIMIZE SURIMI GEL TEXTURE

被引：39

作者：

CHEN, JS ^{[1
]}

LEE, CM ^{[1
]}

CRAPO, C ^{[1
]}

机构：

[1] UNIV RHODE ISL,DEPT FOOD SCI & NUTR,KINGSTON,RI 02881

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 03期

关键词：

FORMULATION; SURIMI GEL; LINEAR PROGRAMMING; RSM; RESPONSE SURFACE METHODOLOGY;

D O I：

10.1111/j.1365-2621.1993.tb04318.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A formulation optimization study was conducted on surimi gels prepared with starch, and/or raw egg white employing the stepwise method (SM), linear programming (LP), and response surface methodology (RSM). At 78% moisture, the greatest gel strengthening and reduction of expressible moisture occurred at 8% starch, 6% egg white, or a combination of 5% starch and 5% egg white for SM, 5.33% starch and 4.33% egg white for LP, and 3.5% starch and 5% egg white for RSM. RSM resulted in gels with the greatest strength (compressive and penetration forces), followed by LP and SM. The RSM enabled more accurate prediction of textural behavior of final product at various ingredient combinations than the SM or LP.

引用

页码：535 / 538

页数：4

共 37 条

[1]

BENDER FE, 1976, SYSTEM ANAL FOOD IND

[2]

CAVINS JF, 1972, FOOD TECHNOL-CHICAGO, V26, P46

[3]

CHEN JS, 1972, THESIS U RHODE ISLAN

[4] WATER BINDING AND INGREDIENT DISPERSION PATTERN EFFECTS ON SURIMI GEL TEXTURE [J].