Development and comparison of extruded breading with conventional bread crumbs for coating fish balls

Abstract

The use of extrusion technology for production of crumbs for coating on fish balls, was attempted in this study. Extruded breading was prepared using two different flour combinations and used for the comparative study. The first one consisted of wheat flour (maida), rice flour and black gram powder and the second comprised maida, corn flour and black gram powder. The flour mixture was extruded at 15% moisture level, using a twin screw food extruder. In the three different compartments of the extruder, the heater temperatures were maintained at 140, 90 and 45 °C . The feed rate was maintained at 200 g min-1, screw speed at 350 rpm and the cutter speed at 670 rpm. The extrudate was powdered and sieved for uniform particle size. Both the extruded and conventional bread crumbs were coated on fish balls and packed separately in high impact polypropylene (HIPP) trays and sealed with polyester /polythene laminated film on top, under vacuum. The trays containing fish balls were frozen in a blast freezer and were maintained at -22 ± 2 ºC for shelf life determination. Samples were drawn periodically and analysed for physical, sensory and biochemical parameters. Evaluation of the product for six months indicated that the extruded crumbs are comparable to conventional bread crumbs.