Premium
Protease Inactivation in Fish Muscle by High Moisture Twin‐Screw Extrusion
Author(s) -
CHOUDHURY GOUR S.,
GOGOI BINOY K.
Publication year - 1996
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.1365-2621.1996.tb10964.x
Subject(s) - protease , extrusion , fish <actinopterygii> , chemistry , neutral protease , moisture , biophysics , materials science , biochemistry , biology , food science , enzyme , fishery , composite material
ABSTRACT The effects of material temperatures at the die, screw speed, and screw configurations on inactivation of protease in Arrowtooth flounder ( Atheresthes stomias )muscle were studied. No inactivation occurred below a material temperature of 40°C in the extruder die. Rapid destruction of protease in Arrowtooth flounder muscle occurred in the range 50–80°C. Complete inactivation of protease occurred at 100°C irrespective of screw speed and configuration. Protease inactivation was higher at low screw speed.