Partial financial support from KOSEF (941-0600-048-2) is thankfully acknowledged.
Linear Programming in Blending Various Components of Surimi Seafood
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 561–564, May 1997
How to Cite
YOON, W. B., PARK, J. W. and KIM, B. Y. (1997), Linear Programming in Blending Various Components of Surimi Seafood. Journal of Food Science, 62: 561–564. doi: 10.1111/j.1365-2621.1997.tb04430.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 8/21/96; revised 10/25/96; accepted 11/24/96.
- linear programming;
- mixture design;
Shear stress, shear strain, whiteness of surimi gels made with high and low grades of Alaska pollock and Pacific whiting were investigated to determine linearity of their relationships. A canonical form of least square linear model in mixture design showed a greater linearity (r20.99) for blending high and low grade surimi lots. Due to linearity without interaction (p<0.001), a least cost linear program provided optimum blending for surimi lots based on value, constraints, and decision variables. Linear programming to determine optimum formulation of surimi with starches and water content was not feasible due to interactions between surimi and starch, or starch and water.