Fish extrusion process

摘要

The extrusion process at low temperature of fish meat with salt is a new process for textursing. The objectives of fish extrusion process and the principles currently admitted of fish gelation are described. The effect of severla extrusion parameters (feed rate, screw speed, die diameter, water added, the influence of fish freshness and additives) were evaluated on saithe (Pollachius virens) mince and on salmon (Salmo salar) offal with a multifactor experimental design. Criterions of this evaluation are texture characteristics, colour measurements and morphological image processing on histological slides. It is shown that the main parameter of extrusion acting on "surfine de mer" quality is screw rotation speed. Additives increase the range of final products.