THE MARKET POTENTIAL OF WHEY-PROTEIN CONCENTRATE AS A FUNCTIONAL INGREDIENT IN SURIMI SEAFOODS

Authors
Citation
Ck. Hsu et E. Kolbe, THE MARKET POTENTIAL OF WHEY-PROTEIN CONCENTRATE AS A FUNCTIONAL INGREDIENT IN SURIMI SEAFOODS, Journal of dairy science, 79(12), 1996, pp. 2146-2151
Citations number
25
Categorie Soggetti
Agriculture Dairy & AnumalScience","Food Science & Tenology
Journal title
ISSN journal
00220302
Volume
79
Issue
12
Year of publication
1996
Pages
2146 - 2151
Database
ISI
SICI code
0022-0302(1996)79:12<2146:TMPOWC>2.0.ZU;2-6
Abstract
Whey protein concentrates containing 33 or 72% protein were evaluated as functional ingredients to improve the textural properties of surimi seafoods made from Pacific whiting. The development of least cost for mulations of these products using nonlinear programming techniques was used to evaluate the economic viability of whey protein concentrate. Whey protein concentrate ingredients were promising because they remai ned economically competitive with potato starch and beef plasma protei n, which are commonly used as ingredients in whiting surimi seafoods. Factors affecting the amount of WPC in the least cost formulations wer e also reported.