Protein meal obtained from small fish by extrusion
1999
Ristic, M. (The Faculty of Technology, Novi Sad (Yugoslavia). The Food Technology Department) | Radenkovic, B. | Filipovic, S. | Sakac, M. | Radanov-Pelagic, V. | Djordjevic, M.
The main objective of this study was to obtain data about the possibility of processing freshwater fish offals by extrusion, by comparing the quality of the origin raw material and that of the obtained final product. High quality protein meal was produced by extrusion of fish with soybean meal. Both the quality of the obtained final product and the technological, economic and ecological aspects were highly favourable. A statistically very significant difference for all the studied parameters in acid pepsin was found between the composite material, consisting of fish and soybean meal, prior to extrusion and the final product after extrusion (p0.01). Statistically very significant differences were also found between the contents of essential and half essential amino acids of the composite material prior to extrusion and the contents in the final product after extrusion (p0.01).
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