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Studies of the physical properties of the extruded fish products employing a single screw extruder

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Title Studies of the physical properties of the extruded fish products employing a single screw extruder
Not Available
 
Creator Kamalakanth, C. K.
Abdul Asees, C. K.
Leema Jose
Srinivasa Gopal, T.K.
Ravishankar, C.N.
Joseph, A. C.
 
Subject Nemipterus japonicus
single screw extruder
colour
shearing strength
linear expansion
water absorption index
 
Description Not Available
The necessity and the importance of value added products are growing rapidly during the last few decades, which helped to popularize modern technologies like extrusion. In the present study less utilized pink perch (Nemipterus japonicus) was blended with the corn starch to produce Spaghetti typed extruded product using single screw extruder. Standardization was done with increasing concentrations of fish mince. Physical properties like bulk density, linear expansion, colour etc., were found to be changed by the increase in the concentration of the fish muscle in the premix. It was found that premix with 10% fish mince had better. physical properties like colour, linear expansion, shearing force etc.
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Date 2021-07-29T09:31:18Z
2021-07-29T09:31:18Z
2007-07
 
Type Research Paper
 
Identifier Kamalakanth, C. K., Abdul Asees, C. K., Leema Jose, Srinivasa Gopal, T. K., Ravishankar, C. N. and Joseph, A. C. (2007) Study of the physical properties of the extruded fish products employing a single screw extruder. Fish Technol. 44(2): 181-186.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/51105
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists (India)