The Optimization of the Billet Formulation of Microwave Expanded Surimi Products by Response Surface Methodology

In this study, the frozen surimi was select as the main raw material, and the effects of starch types, and the additions of starch, salt, leavening agent and egg white powder on the gel strength, expansion ratio, texture properties, and sensory score of surimi billets expanded by microwave were investigated by using single factor experiments. The key factors that influence the quality of surimi billets were screened by the Plackett-Burman experiment, and the optimal formulation of the microwave expanded surimi billets was determined by Box-Behnken design and response surface methodology. The results showed that the optimal starch added in the microwave expanded surimi billet was glutinous rice starch. The amount of salt, glutinous rice starch and leavening agent were the three key factors that determined the quality of surimi billets. The optimal formula of microwave expanded surimi billet was obtained at the salt amount of 2.16% , the glutinous rice flour amount of 6.26%, the compound leavening agent amount of 0.49% and the egg white powder amount of 0.9%, based on the weight of surimi. Under this condition, the gel strength of microwave expanded surimi billet was 16729.33±270.72 g·mm, and the sensory score was 85.8±0.84, respectively, and there were no significant difference between the verification value and the predicted values (P>0.05). The study provided a reference to the development of new surimi products.