Studies of the physical properties of the extruded fish products employing a single screw extruder
Studies of the physical properties of the extruded fish products employing a single screw extruder
Date
2007
Authors
Kamalakanth, C.K.
Asees, C.K.A.
Jose, L.
Gopal, T.K.S.
Ravishankar, C.N.
Joseph, A.C.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India), Cochin
Abstract
The necessity and the importance of value added products are growing rapidly during the last few decades, which helped to popularize modern technologies like extrusion. In the present study less utilized pink perch (Nemipterus japonicus) was blended with the corn starch to produce 'Spaghetti' typed extruded product using single screw extruder. Standardization was done with increasing concentrations of fish mince. Physical properties like bulk density, linear expansion, colour etc., were found to be changed by the increase in the concentration of the fish muscle in the premix. It was found that premix with 10% fish mince had better. physical properties like colour, linear expansion, shearing force etc.
Description
Keywords
Nemipterus japonicus, single screw extruder, colour, shearing strength, linear expansion, water absorption index
Citation
Fishery Technology 2007: 44(2), 181-186