Extrusion Processing of Fish Muscle: A Review

摘要

Extrusion processing is widely used in the food industry for restructuring starchy and proteinaceous ingredients. A variety of extruded food products are produced by manipulation of composition and process variables. In the seafood industry 30-80% ofthe fish catch, depending on species, is not utilized for human consumption. Extrusion technology provides a method to utilize fish muscle recovered from by-products, by-catch and other underutilized fish. The application of this technology to process fish muscle has been demonstrated. However, a systematic study of the physicochemical changes occurring in food material during extrusion and the interrelationship between process variables, reaction kinetics, and rheolo-gy of fish muscle proteins needs to be undertaken before the full potential of the technology can be realized.