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Selected Properties of Extruded Potato and Chicken Meat
Author(s) -
JEAN INGJENQ,
WORK RICHARD,
CAMIRE MARY ELLEN,
BRIGGS JACK,
BARRETT ANN H.,
BUSHWAY ALFRED A.
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.tb12203.x
Subject(s) - food science , expansion ratio , extrusion , moisture , solubility , chemistry , materials science , microstructure , composite material , organic chemistry
Chicken thigh meat (CTM), (0–40%) was mixed with instant mashed potato and twin‐screw extruded. Feed moisture content (FMC), (15 or 20%) and screw speed (SS) (250 or 300 rpm) were varied. CTM affected expansion, bulk density, mean cell size, plateau stress, fracturability and solubility. Protein, fat, free fatty acid and ash increased and carbohydrate decreased as CTM increased. Extrudates produced at low feed moisture (15%) had higher compressive resistance, fracturability and solubility. Extrudates produced at high feed moisture (20%) had higher bulk density and mean cell size. Screw speed had no influence except on expansion degree (p≥0.05). Increased CTM changed microstructure from rough, thread‐like sheets to a flat, agglomerated carbohydrate‐protein laminar phase. Panelists reported no differences in overall acceptability among 0% CTM extruded at 20% FMC, 20% CTM extruded at 15% FMC and 20% CTM extruded at 20% FMC.