Abstract
ABSTRACTOptimization programming techniques were applied to develop the least cost formulations for Pacific whiting surimi‐based seafood (PWSBS). To develop the quality constraint functions, texture and color of whiting surimi gels were determined by torsion test and colorimeter, respectively. Whiting surimi gels were produced by heating at 90C for 15 min with 2% NaCl, five final moisture contents (74, 76, 78, 80, 82%), and various combinations of beef plasma protein (0–2%), potato starch (0–8%), and two whey protein concentrates (0–8%). Due to the nonlinear constraint functions describing texture and color, a nonlinear programming search technique was required to solve the least cost model for PWSBS. Results for representative target quality constraints are reported in this study and show that whey protein concentrate both increases the texture properties and remains economically competitive with other ingredients which similarly influence functionality in PWSBS.
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