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Continuous Production of Fish Meat Sol using a Twin‐Screw Extruder
Author(s) -
KITABATAKE N.AOFUMI,
SHIMIZU Y.UTAKA,
DOI E.TSUSHIRO
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07702.x
Subject(s) - plastics extrusion , extrusion , materials science , die swell , fish <actinopterygii> , composite material , barrel (horology) , food science , chemistry , fishery , biology
The washed minced meat of flying fish was extruded at low temperatures with NaCl in a twin‐screw extruder while varing screw rotation, feeding rate, feeding of NaCl, and barrel temperature. Extrusion at a higher screw rotation and moderate feeding rate with the residence time of about 1 min, using NaCl in solution and with cooling by ice‐water, gave the most adhesive meat sol. Heat‐induced gel from this meat sol had a similar textural parameters measured by an instrument to the gel prepared with a conventional stone grinder, however, the toughness score in sensory test of the gel prepared by extrudate was a little smaller than the gel by a conventional method.