Determining Washing Conditions During the Preparation of Frozen Surimi from Surubí (<i>Pseudoplatystome Coruscans</i>) Using Response Surface Methodology

Medina, J.R.; Garrote, Raúl L.

doi:10.1111/j.1365-2621.2002.tb10305.x

Cited by 11 publications

(12 citation statements)

References 14 publications

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“…This work is based on Floros & Chinnan (1987), Garrote et al. (1993, 1994) and Medina & Garrote (2001). The RSM is a mathematical–statistical tool that gives valuable information with a minimum set of experiences; in fresh green peas this is very important as the harvest period is very short.…”

Section: Methodsmentioning

confidence: 99%

Heat transfer coefficients to canned green peas during end‐over‐end sterilisation

Garrote

Silva

Roa

et al. 2006

Int J of Food Sci Tech

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The effect of temperature (110, 120 and 130°C), rotation speed (5, 10 and 15 r.p.m.) and headspace (4, 8 and 12 mm) on heat transfer coefficients to canned green peas during end-over-end sterilisation was studied using response surface methodology. The models developed for fluid-to-particle heat transfer coefficient, h fp , and overall heat transfer coefficient, U, were adequate, showing no significant lack of fit and satisfactory correlation coefficients. For the two responses, temperature, rotation speed and headspace have a significant effect. U, ranged between 477 and 905 W m )2°C)1 , while h fp , fluctuated between 480 and 1950 W m )2°C)1 . The highest h fp and U values are obtained at high temperatures, rotation speeds and headspaces. The verification of the prediction models was satisfactory. Dimensionless correlations were developed for h fp and U, with equations showing a good agreement with the experimental data. Heat transfer to liquids and particles was modelled using the Reynolds number, the Prandtl number and adimensional headspace.

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Section: Methodsmentioning

confidence: 99%

Heat transfer coefficients to canned green peas during end‐over‐end sterilisation

Garrote

Silva

Roa

et al. 2006

Int J of Food Sci Tech

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“…In the same way, most of the variables influenced the responses cutting strength and work of shearing; however the quadratic effect of washing cycle time presented the highest significative effect for these responses (Table 4). In their work, Medina and Garrote (2001) reported that the three independent variables have a significant effect on gel strength, and the more relevant ones were the water-mince ratio and the washing cycle time for suribí surimi. Cutting strength and work of shearing can be used to study the mechanical properties of surimi gels.…”

Section: Effect Of Process Variables On the Protein Content Of Mscm Smentioning

confidence: 99%

“…The washing procedure is an important step in producing high-quality surimi (Benjakul et al 1997;Medina and Garrote 2001;Ramadhan et al 2012). Washing removes compounds such as sarcoplasmic proteins, inorganic salts, low-molecular weight substances, lipids, and blood components (Benjakul et al 1998;DeWitt and Morrissey 2002), concentrating myofibrillar proteins, which play an essential role in gel formation, improving gel-forming ability and decreasing protein denaturation during frozen storage (Lee 1984;Lanier 1986;Scott et al 1988), and enhances color and flavor of products (Toyoda et al 1992).…”

Section: Introductionmentioning

confidence: 99%

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

2013

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Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ingredient of comminuted sausages mainly due to its low price. The present work aimed to define the adequate parameters to obtain surimi-like material from MSCM using response surface methodology, and to characterize the chemical and textural properties of this product. The MSCM was utilized in the elaboration of surimi-like material using the bleaching method with sodium bicarbonate and sodium chloride solutions. For this purpose, the effect of process parameters viz: temperature (T=2, 7, and 12°C), time (t=5, 10, and 15 min/cycles) and washing solution:MSCM ratio (R=2:1, 4:1, and 6:1w/w) were evaluated using response surface methodology. The highest composite design averages obtained were 10.7 % for protein content, 1,003.4 g for breaking force, 645.8 g.cm for gel strength, 9.0 N for cutting strength, and 24.1 N.s for work of shearing at the optimum combination of processing conditions of 7°C, 10 min and 4:1 washing solution:MSCM ratio, corresponding to the central points of the proposed experimental design. The obtained models had high determination coefficients, explaining 95.85, 98.23, 98.41, and 96.08 % of total variability in protein content, cutting strength, breaking force, and work of shearing variabilities, respectively. According to the folding test the surimi-like material presented the same characteristics of a high quality surimi (FT=5).

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“…This work is based on Floros and Chinnan (1987), Garrote, Coutaz, Luna, Silva, andBertone (1993, 1994), and Medina and Garrote (2001).…”

Section: Experimental Designmentioning

confidence: 99%

Changes of ascorbic acid and surface color of green peas sterilized in cans subjected to end-over-end agitation

Garrote

Silva

Bertone

et al. 2006

Journal of Food Engineering

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Determining Washing Conditions During the Preparation of Frozen Surimi from Surubí (Pseudoplatystome Coruscans) Using Response Surface Methodology

Cited by 11 publications

References 14 publications

Heat transfer coefficients to canned green peas during end‐over‐end sterilisation

Heat transfer coefficients to canned green peas during end‐over‐end sterilisation

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

Changes of ascorbic acid and surface color of green peas sterilized in cans subjected to end-over-end agitation

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