Journal of Environmental Biology

 DOI : http://doi.org/10.22438/jeb/40/3(SI)/Sp-01

Effect of extrusion variables on the extrudate characteristics of

fish muscle-soy protein blend and optimization of these variables

 

Paper received: 17. 04. 2018                                             Revised received: 25. 10.2018                                                            Accepted: 03.01. 2019

 

Authors Info

G. Zhao^1,2,4, W. Bi^1,2,3, G. Zhang⁴, C. Yang⁴, Y. Shi⁴*, H. Liu², J. Li², C. Zhao⁵ and X. Sun⁶     

  

¹Grain & Corn Engineering Technology Research Center, China State Administration of Grain

²Soybean Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin-150 086, People's Republic of China

³Heilongjiang Academy of Agricultural Sciences Post-Doctoral Station, Nangang District, Harbin-150 086, People's Republic of China

⁴College of Food Science and Engineering, Harbin University of Commerce, Harbin-150 076, People's Republic of China

⁵Changchun Dacheng Group, Shuangcheng District, Changchun-130 062, People's Republic of China

⁶Quality & Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin-150 086, People's Republic of China

 

    

*Corresponding Author Email :

13603681425@163.com

 

 

Abstract

 

Aim: A single-factor experiment was conducted to study the influence of process variables on the degree of texturization (DTE) by a twin-screw extruder.    

 

Methodology: By using response surface methodology (RSM), the feed rate, feed moisture, screw speed and extrusion temperature were optimized at 35r min^-1, 30%, 175r min^-1, and 145 ^ºC, respectively. The observations on tensile force and final protein content (after immersion in water) of the extrudates were studied.

 

Results: Under the optimum conditions, the characteristics of the extrudate including the degree of texturization, tensile force, protein content, fat content, and in vitro digestibility of the extrudate were at 2.12, 3224.6g, 67.9%, 1.56%, and 87.4%, respectively. The texturized extrudate shows a great prospect by providing value-added high protein product.

 

Interpretation: The data of this study suggest that fish and soybean protein concentrate extruded by twin screw extruder would be of great interest to the researchers.

 

Key words: Degree of texturization, Extrusion parameter, Fish muscle-soy protein, Twin-screw extruder

 

 

 

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