Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates

Abstract

Effect of extrusion cooking using different corn starch contents on the physicochemical properties (expansion ratio, bulk density, color, hardness, protein in vitro digestibility, crude protein content, thermal properties and microstructure) of tuna meat-based extrudates was investigated. The results showed that the increased corn starch content led to darker, greener, yellower and lower crude protein content of extrudates, but no significant difference was observed in expansion ratio, bulk density and hardness. The lowest protein in vitro digestibility of 82.83±0.39% appeared when the corn starch content was 20 wt%. The results of DSC revealed that tuna meat with corn starch content of 30 wt% and 20 wt% had the highest and lowest denaturation temperature of 99.4 o C and 81.9 o C, respectively. The results of SEM indicated that the extrudate with 30 wt% corn starch content possessed the more integrated and distinct muscle fibers. Besides, the acceptability of the extrudate with 30 wt% corn starch content was significant better than others (p˂0.05). These results revealed that the tuna meat-based extrudates using 30 wt% of corn starch exhibited desirable physicochemical properties.

Nutritional and sensory qualities of extruded Ready-To-Eat baby foods from orange-fleshed sweet potato enriched with amaranth seeds, and soybean flour

“…The results are slightly below the range (2.941 to 3.559) reported by Naseer et al (2021), for extrudate almond-pearl millet (APM) based snack but close to the trends (2.42 to 3.30) reported by Sahu and Patel (2020) for RTE extruded products and 2.0 to 2.6 reported by Omwamba and Mahungu (2014) for proteinrich ready-to-eat extruded snack from a composite blend of rice, sorghum, and soybean flour. In addition, the results confirm well the values (1.17±0.04 to 1.23±0.07) reported by Fang et al (2019) for tuna meat-based extrudates. The sectional expansion ratio varied from 0.88-1.56 and falls within the range of 1.07 to 3.76 (mm 2 sectional area of the extrudate to sectional area of die), reported by Rweyemamu et al (2015).…”

Moringa pod derived antioxidant dietary fibre as a quality enhancer in goat meat nuggets

“…Interestingly, there was no discernible distinction ( p > 0.05) in cooking yield observed between the meat nuggets prepared with 1.5% and 3.0% MPP. In a previous study, Fang et al 72 indicated that the use of sugarcane fibre in chicken sausage formulation resulted in increased cooking yield and reduced water and fat loss. It is well established that use of dietary fibres in emulsion-based meat, as well as non-meat components, increases the cooking yield and decreases the water loss during cooking.…”