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 90��C 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 non-linear
constraint functions describing texture and color, a
non-linear programming search technique was required to
solve the least cost model for PWSBS. Results for target
quality constraints are reported in this study and show
that whey protein concentrate increases the texture
properties and can remain economically competitive with
other ingredients which similarly influence functionality
in PWSBS. Water holding capacity indicated by thermal
transition was also studied as a measure of gel quality.
The water evaporization process was quantified using
differential scanning calorimetry (DSC) for surimi gels
with added potato starch or whey protein concentrate.
Pacific whiting surimi gels were produced by heating in a
sealed DSC pan from 30 to 90��C at a rate of 5��C/min.;
gelled samples were then re-heated from 30 to 180��C at
2��C/min. in an open pan using an equivalent water mass as a
reference. The DSC thermogram showed one exothermic peak
followed by one endothermic peak, the former indicating a
relative energy flow from the protein gels due to the
delayed water evaporation. DSC parameters derived in this
study showed good correlation with the texture properties
of protein gels. The addition of whey protein concentrate
and the increase of heating rate increased the water
holding capacity of whiting surimi gels. / Graduation date: 1996
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/34618 |
| Date | 02 August 1995 |
| Creators | Hs��, Cheng-kuang |
| Contributors | Kolbe, Edward R. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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