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Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 6 (4) 2007 pp. 29-44

Marek Wianecki

Agricultural University of Szczecin

Evaluation of fish and squid meat applicability for snack food manufacture by indirect extrusion cooking

Abstract Applicability of selected marine and freshwater fish and squid for snack food manufacture by indirect extrusion cooking was evaluated. Formulations consisting of various cereals and meat were extruded with a 20-DN single-screw laboratory extruder (Brabender, Germany). Meat of lean fish showed better extrusion characteristics than that of fat fish, fresh fish being superior in this respect to frozen fish. Washing of the fish meat was found to enhance meat utility in extrusion cooking. Myofibrilar proteins of cod proved most useful protein fraction to extrusion.
Keywords: extrusion, fish, squid
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/3_4_2007.pdf

For citation:

MLA Wianecki, Marek. "Evaluation of fish and squid meat applicability for snack food manufacture by indirect extrusion cooking." Acta Sci.Pol. Technol. Aliment. 6.4 (2007): 29-44.
APA Wianecki M. (2007). Evaluation of fish and squid meat applicability for snack food manufacture by indirect extrusion cooking. Acta Sci.Pol. Technol. Aliment. 6 (4), 29-44
ISO 690 WIANECKI, Marek. Evaluation of fish and squid meat applicability for snack food manufacture by indirect extrusion cooking. Acta Sci.Pol. Technol. Aliment., 2007, 6.4: 29-44.