PREP TION OF EXTRUDER EXTRUDED FISH SNACK USING TWIN SCREW STO GEC CTERISTICS OF THE PRODUCT


40 / 47

Authors

  • S. Basu Central Institute of Fisheries Education, Fisheries University Road, Versova, Mumbai — 400 061
  • Shiv Kumar Sharma Central Institute of Fisheries Education, Fisheries University Road, Versova, Mumbai — 400 061

Abstract

A value-added extruded fish product was prepared with corn flour (80%)
and fish (sciaenid) powder (20%), using a twin-screw extruder. The effect of
different parameters like moisture, temperature, fish powder concentration,
speed of the extruder and die-diameter on expansion ratio and crisp texture
were studied. The storage characteristics of the final product were studied
using three different types of packaging under nitrogen flushing. The study
revealed that aluminium foil is the best packaging material to keep the
product acceptable for more than three months.
Key words: Extruded fish product, twin-screw extruder, storage
characteristics

Downloads

Submitted

19-03-2016

Published

01-12-2015

Issue

Vol. 30 (2003)

Section

Articles

License

Copyright with Indian Fisheries Association.

How to Cite

Basu, S., & Sharma, S. K. (2015). PREP TION OF EXTRUDER EXTRUDED FISH SNACK USING TWIN SCREW STO GEC CTERISTICS OF THE PRODUCT. Journal of Indian Fisheries Association, 30. https://epubs.icar.org.in/index.php/JIFA/article/view/56903