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    Preparation of an extruded fish snack using twin screw extruder and the storage characteristics of the product (2021)
    In:  http://aquaticcommons.org/id/eprint/16624 | 12051 | 2015-04-09 12:33:15 | 16624 | Indian Fisheries Association
    Details
    Publication Date: 2021-07-07
    Description: A value-added extruded fish product was prepared with corn flour (80%) and fish (sciaenid) powder (20%), using a twin-screw extruder. The effect of different parameters like moisture, temperature, fish powder concentration, speed of the extruder and die-diameter on expansion ratio and crisp texture were studied. The storage characteristics of the final product were studied using three different types of packaging under nitrogen flushing. The study revealed that aluminum foil is the best packaging material to keep the product acceptable for more than three months.
    Keywords: Fisheries ; processing fishery products ; storage characteristics ; extruded fish products ; minced products ; storage life ; packing materials
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 149-156
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