Response surface methodology (RSM) identifies the lowest amount of chicken plasma protein (CPP) in surimi-based products with optimum protein solubility, cohesiveness, and whiteness

• Published in: CYTA - Journal of Food
• Main Author: Ain N.; Sarah S.A.; Azmi N.; Bujang A.; Ab Mutalib S.R.
• Format: Article
• Language: English
• Published: Taylor and Francis Ltd. 2023
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85175730953&doi=10.1080%2f19476337.2023.2272627&partnerID=40&md5=25044874960d5015aa0c24f52bf355a9

This research aimed to determine the minimum amounts of chicken blood plasma (X1) and sorbitol (X2) that affect the protein solubility (Y1), cohesiveness (Y2), and whiteness (Y3) of surimi. Response surface methodology (RSM) generated 13 experimental designs ranging from 0.5% to 2.5% for chicken plasma protein (CPP) and 2% to 6% for sorbitol. The results show that optimal conditions for protein solubility, cohesiveness, and a whiteness of surimi were achieved with a CPP concentration of 0.79% and a sorbitol concentration of 4.68%. This resulted in a predicted protein solubility of approximately 49.09 mg/ml, cohesiveness of 0.654 and whiteness value of 75.55. Meanwhile, the optimal experimental values for protein solubility, cohesiveness, and whiteness were found to be 46.56 mg/ml, 0.65, and 75.55, respectively. The measured values and predicted values have no statistically significant difference (p >.05), indicating the validity of the RSM model. These findings are valuable for improving surimi production. © 2023 The Author(s). Published with license by Taylor & Francis Group, LLC.