Fibrous texturization of walleye pollack surimi by extrusion cooking using a twin-screw extruder

被引：0
|
作者：
Kitagawa, Masahiko [1 ]
Iida, Toshiyuki [1 ]
Saeki, Hiroki [2 ]
机构：
[1] Hokkaido Kushiro Fisheries Expt Stn, Kushiro, Hokkaido 0850027, Japan
[2] Hokkaido Univ, Fac Fisheries Sci, Kushiro, Hokkaido 0418611, Japan
来源：
NIPPON SUISAN GAKKAISHI | 2007年 / 73卷 / 05期
关键词：
D O I：
10.2331/suisan.73.905
中图分类号：
S9 [水产、渔业];
学科分类号：
0908 ;
摘要：
An attempt was made to prepare fibrous extrudates from raw fish meat by extrusion cooking. Walleye pollack surimi (WPS) without pre-cooking was mixed with defatted soy protein concentrate (SPC) and applied to a twin-screw extruder. The WPS-SPC mixture (WPS/SPC = 70:30) was continuously texturized without remarkable browning and burnt odor when the moisture content was adjusted to about 60% and the twin-screw extruder was operated at the screw speed 50 rpm and the temperature of 170 degrees C in the final barrel. This extrudate showed a strong fibrous structure in the direction of extrusion. These results indicate that raw fish meat can be utilized as a material for extrusion cooking.
引用
收藏
页码：905 / 915
页数：11
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