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An attempt was made to prepare ˆbrous extrudates from raw ˆsh meat by extrusion cooking. Walleye pollack surimi (WPS) without pre-cooking was mixed with defatted soy protein concentrate (SPC) and applied to a twinscrew extruder. The WPSSPC 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°C in the ˆnal barrel. This extrudate showed a strong ˆbrous structure in the direction of extrusion. These results indicate that raw ˆsh meat can be utilized as a material for extrusion cooking.

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