In:
Journal of Food Science, Wiley, Vol. 43, No. 4 ( 1978-07), p. 1165-1171
Abstract:
The designs of Scheffe [J. Royat Stat. Soc., Series B (1963) 25: 235], and of McLean and Anderson [Tochnometrics (1966) 8(3): 447] were used to study the effect of processing (mixing times and temperatures) and compositional (shrimp, isolated soy protein, NaCl, and sodium tripolyphosphate) parameters on the textural changes of fabricated shrimp. Prediction equations were developed to investigate the effect of those parameters on texfural changes of the cooked shrimp patties. There is not a significant interaction effect between the processing and compositional parameters. Mixing temperature has a greater effect on texture of cooked shrimp patties than does mixing time. The directional derivatives of the response surface and the contour plots were used to examine the compositional effects. Sodium tripolyphosphate (STP) causes the greatest change in response among components studied. The optimum level of NaCl for springiness is 2%, whereas the optimum level of STP is dependent upon the isolated soy protein (ISP) level. Springiness of cooked shrimp patties increases with increasing ISP and decreasing shrimp levels in the mixture. The calculated optimum processing and compositional parameters for fabricated shrimp texture were obtained by using a non‐linear programming routine, and agree with the measured values. The designs and data analysis procedures can be used to develop accurate prediction models for the effect of processing and compositional parameters on textural characteristics of fabricated shrimp.
Type of Medium:
Online Resource
ISSN:
0022-1147
,
1750-3841
DOI:
10.1111/jfds.1978.43.issue-4
DOI:
10.1111/j.1365-2621.1978.tb15261.x
Language:
English
Publisher:
Wiley
Publication Date:
1978
detail.hit.zdb_id:
2006705-7
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