Fibrous texturization of walleye pollack surimi by extrusion cooking using a twin-screw extruder
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- KITAGAWA MASAHIKO
- Hokkaido Kushiro Fisheries Experiment Station
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- IIDA TOSHIYUKI
- Hokkaido Kushiro Fisheries Experiment Station
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- SAEKI HIROKI
- Faculty of Fisheries Sciences, Hokkaido University
Bibliographic Information
- Other Title
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- 2 軸型エクストルーダーを用いたスケトウダラすり身の組織化
- 2ジクガタ エクストルーダー オ モチイタ スケトウダラ スリミ ノ ソシキカ
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Abstract
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°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.<br>
Journal
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- NIPPON SUISAN GAKKAISHI
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NIPPON SUISAN GAKKAISHI 73 (5), 905-915, 2007
The Japanese Society of Fisheries Science
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Details 詳細情報について
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- CRID
- 1390282681391538816
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- NII Article ID
- 110006419207
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- NII Book ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL BIB ID
- 8952117
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed