The Effect of Selected Processing Variables on the Quality of Raw Surimi
Resource
Journal of Food Engineering, v.11 n.3 p.241-250
Journal
Journal of Food Engineering
Journal Volume
v.11 n.3 p.241-250
Pages
-
Date Issued
1990
Date
1990
Author(s)
Abstract
A four-factor, three-level factorial design method was adopted for studying the effects of the four major unit operations involved in raw surimi processing systems. Each unit operation was represented by one major processing feature. The gel strength of the surimi products was shown to be significantly affected by leaching, grinding, setting and heating and their two-way interactions. The whiteness of the fish sausage was primarily affected by leaching and the interaction of leaching and grinding. Significant correlations were obtained between instrumental and sensory quality attributes. The significant effect of interaction terms implies that the conventional 'one variable at a time' strategy is inadequate to optimize surimi processing systems. © 1990.
SDGs
Type
journal article