Premium
A NONLINEAR PROGRAMMING TECHNIQUE TO DEVELOP LEAST COST FORMULATIONS OF SURIMI PRODUCTS
Author(s) -
HSU CHENGKUANG,
KOLBE EDWARD,
ENGLISH MARSHALL
Publication year - 1997
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1997.tb00418.x
Subject(s) - whiting , colorimeter , food science , nonlinear programming , whey protein , mathematics , starch , texture (cosmology) , chemistry , pulp and paper industry , computer science , fish <actinopterygii> , nonlinear system , artificial intelligence , fishery , biology , engineering , physics , quantum mechanics , image (mathematics)
Optimization programming techniques were applied to develop the least cost formulations for Pacific whiting surimi‐based seafood (PWSBS). To develop the quality constraint functions, texture and color of whiting surimi gels were determined by torsion test and colorimeter, respectively. Whiting surimi gels were produced by heating at 90C for 15 min with 2% NaCl, five final moisture contents (74, 76, 78, 80, 82%), and various combinations of beef plasma protein (0–2%), potato starch (0–8%), and two whey protein concentrates (0–8%). Due to the nonlinear constraint functions describing texture and color, a nonlinear programming search technique was required to solve the least cost model for PWSBS. Results for representative target quality constraints are reported in this study and show that whey protein concentrate both increases the texture properties and remains economically competitive with other ingredients which similarly influence functionality in PWSBS.