A formulation optimization study was conducted on surimi gels prepared
with starch, and/or raw egg white employing the stepwise method (SM),
linear programming (LP), and response surface methodology (RSM). At 7
8% moisture, the greatest gel strengthening and reduction of expressib
le moisture occurred at 8% starch, 6% egg white, or a combination of 5
% starch and 5% egg white for SM, 5.33% starch and 4.33% egg white for
LP, and 3.5% starch and 5% egg white for RSM. RSM resulted in gels wi
th the greatest strength (compressive and penetration forces), followe
d by LP and SM. The RSM enabled more accurate prediction of textural b
ehavior of final product at various ingredient combinations than the S
M or LP.