Least cost formulations for surimi seafood were studied
by linear programming (LP) and nonlinear programming (NLP).
The effects of water and starches on functional properties of
Alaska pollock and Pacific whiting surimi gels were
investigated. Six starches (modified potato starch, potato
starch, modified wheat starch, wheat starch, modified waxy corn
starch, and corn starch) and their mixtures were used as
ingredients. Mixture and extreme vertices design were used as
experimental designs. Canonical models were applied to the
optimization techniques. Blending different kinds of surimi
showed linear trends for each functional property, so that LP
was successfully employed to optimize surimi lots. Strong
interactions were found between surimi and starch or in starch
mixtures. Two optimum solutions, obtained from LP and NLP,
were compared in this study. Corn starch and modified waxy
corn starch greatly improved the functional properties. / Graduation date: 1997
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27439 |
| Date | 09 July 1996 |
| Creators | Yoon, Won Byong |
| Contributors | Park, Jae W. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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