Influence of sodium bicarbonate and moisture content on physicochemical properties of chicken-based extrudate by twin-screw extruder
2023
Zhang, Feiyu | Yang, Bin | Zhang, Min | Qi, Jun | Xu, Xinglian | Xiong, Guoyuan
Food extrusion is mostly used for cereal processing. It is necessary to seek a novel technology to develop meat-based extrudates. This study investigated the physicochemical properties of extrudates consisting of 50% chicken and 50% Indica rice flour with different addition of NaHCO₃ (0%, 0.25%, 0.50%) and moisture (12%, 14%, 16%). The largest expansion ratio occurred by 0.25% NaHCO₃ addition. In the same moisture, the water solubility index increased first and then decreased, while the water absorption index increased with the increase of NaHCO₃. With the increase of moisture, the hardness and crispiness of extrudates generally decreased regardless of the addition of NaHCO₃. Importantly, at 14% moisture content, with NaHCO₃ addition increasing, a more refined cellular structure occurred, sulfide compounds enhanced and the rate of Maillard reaction increased. Summarily, 0.25% NaHCO₃ addition with 14% moisture content to assist extrusion had a tremendous potential to improve the quality of chicken-based extrudates.
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