Surimi-Starch Interactions Based on Mixture Design and Regression Models

Authors

  • WON B. YOON,

    1. Authors Yoon and Park are affiliated with the Seafood Laboratory and Dept. of Food Science & Technology, Oregon State Univ., 250-36 St., Astoria, OR 97103. Author Kim is with the Dept. of Food Processing, Kyung-Hee Univ., Kyunggi-Do, Korea.
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  • JAE W. PARK,

    Corresponding author
    1. Authors Yoon and Park are affiliated with the Seafood Laboratory and Dept. of Food Science & Technology, Oregon State Univ., 250-36 St., Astoria, OR 97103. Author Kim is with the Dept. of Food Processing, Kyung-Hee Univ., Kyunggi-Do, Korea.
      Address inquiries to Dr. Jae W. Park.
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  • BYUNG Y. KIM

    1. Authors Yoon and Park are affiliated with the Seafood Laboratory and Dept. of Food Science & Technology, Oregon State Univ., 250-36 St., Astoria, OR 97103. Author Kim is with the Dept. of Food Processing, Kyung-Hee Univ., Kyunggi-Do, Korea.
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  • Partial financial support from KOSEF (941-0600-048-2) is thankfully acknowledged.

Address inquiries to Dr. Jae W. Park.

ABSTRACT

Interaction effects of starch mixtures within surimi gels were investigated by modified distance-based design and analyzed by linear and nonlinear backward regression models. Nonlinear regression model showed highly significant interaction terms of starch-surimi, starch-water, and starchstarch. The response trace plot revealed that shear stress and shear strain were quite sensitive to changes in amounts of starch components. Optimum solution with combinations of various starches, surimi, and water was provided using linear and nonlinear programming.

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