Abstract
Surimi (or fish paste) products are one of the most representative processed seafoods in Korea. In a previous study, we evaluated the potential use of rice flour as an agent to replace wheat flour in surimi products. In this study, we optimized the content of rice flour and water in surimi products using response surface methodology. Rice flour content ( X1, w/w) and water content (X2, v/w) were chosen as independent variables and gel strength (Y1) and overall acceptance (Y2) as dependent variables. Optimal conditions of X1 and X2 were 14% and 9.1%, respectively, and the predicted values of the multiple response optimal conditions were Y1 = 656.4 (g∙cm) and Y2 = 6.34. Under optimal conditions, the experimental values of Y1 and Y2 were 647.8 (g∙cm) and 6.21, respectively, which were similar to the predicted values. Surimi products that are prepared under optimum conditions were similar in gel strength to those of commercial products. However, its sensory evaluation score was higher than that of the commercial products. In conclusion, rice flour can not only be used as an alternative to wheat flour, but it also can be used to improve the quality of surimi products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
