Iranian Journal of Fisheries Sciences
مجله علوم شیلاتی ایران
IJFS
Agriculture
http://jifro.ir
1
admin
1562-2916
10.18869/acadpub.ijfs
en
jalali
1393
4
1
gregorian
2014
7
1
13
3
online
1
fulltext
en
Puffed corn-fish snack development by extrusion technology
Biology & physiology
Biology & physiology
پژوهشي
Orginal research papers
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.
Minced fish, Silver carp, Expansion ratio protein content, Extrusion, Response Surface methodology
748
760
http://jifro.ir/browse.php?a_code=A-10-790-2&slc_lang=en&sid=1
H. R.
Shahmohammadi
h_r_shahmo@yahoo.com
100319475328460011902
100319475328460011902
Yes
J.
Bakar
100319475328460011903
100319475328460011903
No
A. R.
Russly
100319475328460011904
100319475328460011904
No
M. A.
Noranizan
100319475328460011905
100319475328460011905
No
H.
Mirhosseini
100319475328460011906
100319475328460011906
No