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Linear Programming in Blending Various Components of Surimi Seafood
Author(s) -
YOON WON B.,
PARK JAE W.,
KIM BYUNG Y.
Publication year - 1997
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.1365-2621.1997.tb04430.x
Subject(s) - whiting , starch , linearity , mathematics , linear programming , polymer science , food science , fishery , chemistry , fish <actinopterygii> , engineering , mathematical optimization , biology , electrical engineering
Shear stress, shear strain, whiteness of surimi gels made with high and low grades of Alaska pollock and Pacific whiting were investigated to determine linearity of their relationships. A canonical form of least square linear model in mixture design showed a greater linearity (r 2 0.99) for blending high and low grade surimi lots. Due to linearity without interaction (p<0.001), a least cost linear program provided optimum blending for surimi lots based on value, constraints, and decision variables. Linear programming to determine optimum formulation of surimi with starches and water content was not feasible due to interactions between surimi and starch, or starch and water.