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:: دوره 13، شماره 3 - ( 1393 ) ::
جلد 13 شماره 3 صفحات 748-760 برگشت به فهرست نسخه ها
Puffed corn-fish snack development by extrusion technology
چکیده:   (4886 مشاهده)
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.
     
نوع مطالعه: پژوهشي | موضوع مقاله: Biology & physiology
دریافت: 1393/10/30 | پذیرش: 1393/10/30 | انتشار: 1393/10/30
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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-fa.html

Puffed corn-fish snack development by extrusion technology. مجله علوم شیلاتی ایران. 1393; 13 (3) :748-760

URL: http://jifro.ir/article-1-1731-fa.html



دوره 13، شماره 3 - ( 1393 ) برگشت به فهرست نسخه ها
Iranian Journal of Fisheries Sciences Iranian Journal of Fisheries Sciences
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