Open AccessBinders and Pellet Stability in Development of Crustacean Diets 1
Author(s) -
Meyers Samuel P.,
ZeinEldin Zoula P.
Publication year - 1972
Publication title -
proceedings of the annual workshop ‐ world mariculture society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.655
H-Index - 60
eISSN - 1749-7345
pISSN - 1043-5166
DOI - 10.1111/j.1749-7345.1972.tb00079.x
Subject(s) - pellet , food science , moisture , starch , chemical engineering , materials science , chemistry , composite material , engineering
Diets developed for shrimps and prawns require good stability to avoid disintegration from exposure to water and from the manipulation process of the animal during ingestion. Other important considerations in selection of a proper binder include its digest‐ability by the animal and its effect on the textural characteristics of the extruded pellet. Changes in texture may significantly affect acceptability of the food. Alginates have proven to be effective binders, giving adequate pellet stability for up to 48 hours. Binding properties are affected by type and concentration of alginate used, composition of the diet, and presence and levels of sequestrants. Cereal fillers, providing large areas of gelatinized starch, also insure good stability under proper processing conditions. Starch gelatinization is affected by particle size as well as the moisture, time, and temperature of the processing procedure. Pre‐gelatinized starches have particular application in imparting desirable stability properties. Ultimate choice may depend upon cost of the binder and its adaptability to large‐scale commercial operations.