Extruder Texturized Foods from Underutilized Fish Tissue

Abstract

Abstract Underutilized fish tissue alone or in combination with cereal grain flours can be processed by high-temperature-short-time (HTST) plasticating extruders to produce shelf-stable, texturized food products with a range of rheological and nutritional properties. This study has provided guidance for: (I) The design of processes for (a) expanded snack foods to be eaten from the hand with protein contents of 10 to 30%, and (b) meat extenders, or substitutes, with protein contents of 50 to 90%; and (II) The evaluation of the effects of independently controlled variables (feed composition and extruder operating parameters) on product characteristics. The primary purpose was to generate information to guide the prediction of extrudate properties from known extrusion system parameters and to determine optimal sets of extrusion conditions for given types of products.