Fibrous texturization of walleye pollack surimi by extrusion cooking using a twin-screw extruder
2007
Kitagawa, M.(Hokkaido. Kushiro Fisheries Experiment Station (Japan)) | Iida, T. | Saeki, H.
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 deg 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.
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