Linear Programming in Blending Various Components of Surimi Seafood

摘要

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 (r~2=0.99) for blending high and low grade surimi lots. Due to linearity without interaction (p<0.001), a least cost linear program provided op- timum blending for surimi lots based on value, constraints, and decision variables. Linear programming to determine optimum formulation of sur- imi with starches and water content was not feasible due to interactions between surimi and starch, or starch and water.