Fibrous texturization of walleye pollack surimi by extrusion cooking using a twin-screw extruder

被引：0

作者：

Kitagawa, Masahiko ^{[1
]}

Iida, Toshiyuki ^{[1
]}

Saeki, Hiroki ^{[2
]}

机构：

[1] Hokkaido Kushiro Fisheries Expt Stn, Kushiro, Hokkaido 0850027, Japan

[2] Hokkaido Univ, Fac Fisheries Sci, Kushiro, Hokkaido 0418611, Japan

来源：

NIPPON SUISAN GAKKAISHI | 2007年 / 73卷 / 05期

关键词：

D O I：

10.2331/suisan.73.905

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

An attempt was made to prepare fibrous extrudates from raw fish meat by extrusion cooking. Walleye pollack surimi (WPS) without pre-cooking was mixed with defatted soy protein concentrate (SPC) and applied to a twin-screw extruder. The WPS-SPC mixture (WPS/SPC = 70:30) was continuously texturized without remarkable browning and burnt odor when the moisture content was adjusted to about 60% and the twin-screw extruder was operated at the screw speed 50 rpm and the temperature of 170 degrees C in the final barrel. This extrudate showed a strong fibrous structure in the direction of extrusion. These results indicate that raw fish meat can be utilized as a material for extrusion cooking.

引用

页码：905 / 915

页数：11