Studies of the physical properties of the extruded fish products employing a single screw extruder

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dc.contributor.authorKamalakanth, C.K.
dc.contributor.authorAsees, C.K.A.
dc.contributor.authorJose, L.
dc.contributor.authorGopal, T.K.S.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorJoseph, A.C.
dc.date.accessioned2013-12-21T05:22:18Z
dc.date.available2013-12-21T05:22:18Z
dc.date.issued2007
dc.description.abstractThe 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.en_US
dc.identifier.citationFishery Technology 2007: 44(2), 181-186en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1055
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India), Cochinen_US
dc.subjectNemipterus japonicusen_US
dc.subjectsingle screw extruderen_US
dc.subjectcolouren_US
dc.subjectshearing strengthen_US
dc.subjectlinear expansionen_US
dc.subjectwater absorption indexen_US
dc.titleStudies of the physical properties of the extruded fish products employing a single screw extruderen_US
dc.typeArticleen_US
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