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Texturation of fish pulp by extrusion at low temperature.

Texturation par extrusion à froid de la pulpe de poisson.

Author(s) : BARON R., MASTAIL M., VALLET J. L., LUKOMSKA E.

Type of article: Article

Summary

Texturation of minced fish meat or fish offals can be made by an extrusion process at low temperature. Tests have been made on saithe (Pollachius virens) mince and on frozen salmon offals. Screw rotation speed acting on "surfine de mer" quality. Various additives give a larger scope to the use of cold extrusion for texturing fish meat and byproducts. The elasticity of the textured product seems to be the only criteria influenced by fish meat freshness.

Details

Original title: Texturation par extrusion à froid de la pulpe de poisson.
Record ID : 1996-3568
Languages: French
Source: Sci. Aliments - vol. 16 - n. 1
Publication date: 1996
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Fish and fish product
Keywords: Muscle; Mince; Treatment; Texture; Quality; Physical property; Production; Fish