Studies on Physical Properties of the Extruded Fish Products Employing a Single Screw Extruder

Kamalakanth C.K.; Abdul Asees C.K.; Leema Jose; Srinivasa Gopal T.K.; Ravishankar C.N.; Joseph A.C.

doi:10.56093/ft.v44i2.16554

Authors

Kamalakanth C.K. Central Institute of Fisheries Technology, Cochin
Abdul Asees C.K. Central Institute of Fisheries Technology, Cochin
Leema Jose Central Institute of Fisheries Technology, Cochin
Srinivasa Gopal T.K. Central Institute of Fisheries Technology, Cochin
Ravishankar C.N. Central Institute of Fisheries Technology, Cochin
Joseph A.C. Central Institute of Fisheries Technology, Cochin

https://doi.org/10.56093/ft.v44i2.16554

Keywords:

Nemipterus japonicus, single screw extruder, colour, shearing strength, linear expansion, water absorption index.

Abstract

The necessity and the importance of value added products are growing rapidly during the last few decades, which helped to popularize modern technologies like extrusion. In the present study less utilized pink perch (Nemipterus japonicus) was blended with the corn starch to produce 'Spaghetti' typed extruded product using single screw extruder. Standardization was done with increasing concentrations of fish mince. Physical properties like bulk density, linear expansion, colour etc., were found to be changed by the increase in the concentration of the fish muscle in the premix. It was found that premix with 10% fish mince had better physical properties like colour, linear expansion, shearing force etc.