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:: Volume 13, Issue 3 (7-2014) ::
IJFS 2014, 13 Back to browse issues page
Puffed corn-fish snack development by extrusion technology
H. R. Shahmohammadi * , J. Bakar , A. R. Russly , M. A. Noranizan , H. Mirhosseini
, h_r_shahmo@yahoo.com
Abstract:   (2879 Views)
A thermoplastically extruded snack was produced from different blends of corn grits and silver carp minced meat. Response Surface Methodology (RSM) was used to study the effect of fish meat content and to optimize the feed composition. Fourteen treatments from central composite design considering minced fish content (0-3 kg) and corn (7-10 kg) were used as the independent variables. The expansion ratio, protein content, fish odour, and overall acceptability were the dependent variables. Fish odour, linear distance and protein content of puffed corn-fish snack increased significantly with fish content while the expansion ratio significantly decreased (p<0.05). The optimum formulation was obtained at 15% of minced fish.
Keywords: Minced fish, Silver carp, Expansion ratio protein content, Extrusion, Response Surface methodology
Full-Text [PDF 573 kb]   (2518 Downloads)    
Type of Study: Orginal research papers | Subject: Biology & physiology
Received: 2015/01/20 | Accepted: 2015/01/20 | Published: 2015/01/20
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Shahmohammadi H R, Bakar J, Russly A R, Noranizan M A, Mirhosseini H. Puffed corn-fish snack development by extrusion technology. IJFS. 2014; 13 (3) :748-760
URL: http://jifro.ir/article-1-1731-en.html


Volume 13, Issue 3 (7-2014) Back to browse issues page
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
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