Fibrous texturization of walleye pollack surimi by extrusion cooking using a twin-screw extruder

Abstract

An attempt was made to prepare fibrous extradates from raw fish meat by extrusion cooking. Walleye pollack surimi (WPS) without pre-cooking was mixed with defatted soy protein concentrate (SPC) and applied to a twin-screw extrader. The WPS-SPC mixture (WPS/SPC = 70:30) was continuously texturized without remarkable browning and burnt odor when the moisture content was adjusted to about 60% and the twin-screw extruder was operated at the screw speed 50 rpm and the temperature of 170°C in the final barrel. This extrudate showed a strong fibrous structure in the direction of extrusion. These results indicate that raw fish meat can be utilized as a material for extrusion cooking.