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 |
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Creator |
Kamalakanth, C. K.
Abdul Asees, C. K. Leema Jose Srinivasa Gopal, T.K. Ravishankar, C.N. Joseph, A. C. |
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Subject |
Nemipterus japonicus
single screw extruder colour shearing strength linear expansion water absorption index |
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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. Not Available |
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Date |
2021-07-29T09:31:18Z
2021-07-29T09:31:18Z 2007-07 |
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Type |
Research Paper
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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 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Society of Fisheries Technologists (India)
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