Abstract
ABSTRACT The application of Plackett–Burman design in investigating the effect of physicochemical attributes of multispecies surimi was performed. The surimi was made from five species, added with four types of cryoprotectant and two different gelling agents, thus constructing 11 processing variables. Surimi was observed for the physico-chemical parameters including moisture, salt-soluble protein, pH, hardness, whiteness degree, and water-holding capacity and sensory evaluation. The best formulation was obtained from consisting of threadfin bream, croaker, lattice monocle bream, tilapia, sorbitol, sucrose, sodium tripolyphosphate, k-carrageenan, sodium lactate, and konjac with 15 min stirring period.
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