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Hydrolyzed Fish Muscle as a Modifier of Rice Flour Extrudate Characteristics
Author(s) -
CHOUDHURY G.S.,
GAUTAM A.
Publication year - 2003
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.1365-2621.2003.tb12318.x
Subject(s) - die swell , hydrolysis , extrusion , fish <actinopterygii> , food science , chemistry , plastics extrusion , total dissolved solids , rice flour , extrusion cooking , chromatography , materials science , fishery , composite material , raw material , biochemistry , biology , organic chemistry , environmental engineering , engineering
The effects of fish protein hydrolysis time and fish solids level on macroscopic properties of extrudates were investigated. Arrowtooth flounder muscle was autolyzed for varying times; hydrolyzed muscle was recovered, dried, blended with rice flour at varying levels, and extruded using a twin‐screw extruder. Hydrolysis beyond 5 min had little effect on extrudate properties. Addition of hydrolyzed fish solids strikingly decreased the apparent density and breaking strength but increased extrudate porosity and expansion ratios. In general, the effect was greater when the level of fish solids was higher. Opposite and expected trends were observed for blends with unhydrolyzed fish solids. Fish solids level played a dominant role in increasing true density.