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DEFINITION OF A PREDICTION MODEL FOR DETERMINATION OF THE EFFECT OF PROCESSING AND COMPOSITIONAL PARAMETERS ON THE TEXTURAL CHARACTERISTICS OF FABRICATED SHRIMP
Author(s) -
SOO HONGMING,
SANDER EUGENE H.,
KESS DOUGLAS W.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb15261.x
Subject(s) - shrimp , mixing (physics) , texture (cosmology) , sodium , chemistry , food science , computer science , artificial intelligence , biology , fishery , organic chemistry , image (mathematics) , physics , quantum mechanics
The designs of Scheffe [J. Royat Stat. Soc., Series B (1963) 25: 235], and of McLean and Anderson [Tochnometrics (1966) 8(3): 447] were used to study the effect of processing (mixing times and temperatures) and compositional (shrimp, isolated soy protein, NaCl, and sodium tripolyphosphate) parameters on the textural changes of fabricated shrimp. Prediction equations were developed to investigate the effect of those parameters on texfural changes of the cooked shrimp patties. There is not a significant interaction effect between the processing and compositional parameters. Mixing temperature has a greater effect on texture of cooked shrimp patties than does mixing time. The directional derivatives of the response surface and the contour plots were used to examine the compositional effects. Sodium tripolyphosphate (STP) causes the greatest change in response among components studied. The optimum level of NaCl for springiness is 2%, whereas the optimum level of STP is dependent upon the isolated soy protein (ISP) level. Springiness of cooked shrimp patties increases with increasing ISP and decreasing shrimp levels in the mixture. The calculated optimum processing and compositional parameters for fabricated shrimp texture were obtained by using a non‐linear programming routine, and agree with the measured values. The designs and data analysis procedures can be used to develop accurate prediction models for the effect of processing and compositional parameters on textural characteristics of fabricated shrimp.