EXTRUSION PROCESSING OF RICE OR CORN FLOUR WITH MECHANICALLY DEBONED TURKEY<sup>1</sup>

Flores, Nancy; Clarke, Andrew D.; Hsieh, Fushing

doi:10.1111/j.1745-4557.1992.tb00966.x

Cited by 5 publications

(1 citation statement)

References 6 publications

(2 reference statements)

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“…The screw configuration used in this study is shown in Fig. 1 (Flores et al 1992). The slit die used was 55.65 x 6.13 X 26.55 mm (length X width X depth) in dimension and its design is shown in Fig.…”

Section: Extrusion Equipmentmentioning

confidence: 99%

THERMAL INACTIVATION and INJURY of CLOSTRIDIUM SPOROGENES SPORES DURING EXTRUSION of MECHANICALLY DEBONED TURKEY MIXED WITH WHITE CORN FLOUR

Hsieh

Fields

et al. 1993

J Food Processing Preservation

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An extruded mixture of mechanically deboned turkey and white corn flour was used as a model system to study the thermal inactivation and injury of Clostridium sporogenes spores. Thermal inactivation was observed at 93.3C (2 log10 reductions) and 115.6C (4–5 log10 reductions). Statistical analyses showed that significant difference in thermal inactivation of spores occurred between the extrusion temperatures (P < 0.05). C. sporogenes spore counts of the extruded sample from a rich protein medium (Brewer Anaerobic Agar) were significantly greater than those from a limiting growth medium (Nutrient Agar) (P < 0.05), indicating that spores surviving severe heat treatments required nutrients not required by unheated spores. C. sporogenes spores counts of the extruded sample decreased after 1 and 2 weeks of storage under refrigeration conditions. the overall bacteriological quality of the extruded mixture of mechanically deboned turkey and white corn flour was excellent (0 spore/g in both Brewer Anaerobic Agar and Nutrient Agar).

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Section: Extrusion Equipmentmentioning

confidence: 99%

THERMAL INACTIVATION and INJURY of CLOSTRIDIUM SPOROGENES SPORES DURING EXTRUSION of MECHANICALLY DEBONED TURKEY MIXED WITH WHITE CORN FLOUR

Hsieh

Fields

et al. 1993

J Food Processing Preservation

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Reduction of cholesterol levels in meat, poultry and fish products

Clarke¹

1997

Production and Processing of Healthy Meat, Poultry and Fish Products

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Properties of an Extruded, Expanded Snack Food Containing Mechanically Separated Beef (Msb) and Potato Flour

Shaw¹,

Ray²,

Gardner³

et al. 1994

Journal of Food Quality

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Extrudates from a blend of mechanically separated beef and potato flour, one with and one without salt, were extruded in a Brabender @ laboratory model, single screw HTSTextruder. Subsequent to exiting the die opening, the extrudate was cut into pieces about 5 cm in length, cooled to ambient temperatures, and then packaged in nitrogen flushed bags. Bacon flavor and seasonings were topically applied to the stored extrudate after an application of vegetable oil.Extrudates were evaluated as to their physical, nutritional, microbial, and sensory properties. Addition of salt (1 %) decreased extrudate expansion ratios, increased shear strength (30 days' storage), but had no influence on bulk density. Microbial and thiobarbituric acid (TBA) values were not influenced during 60 days' storage; and the extrudate was rated as acceptable when evaluated by sensory panelists. The protein quality of the snack food was evaluated by using raw and extruded blends, which were incorporated into diets and fed to weaning rats. The extrudate with added salt had a lower PER than the raw blend with salt, extrudate without salt and a basal diet formulated with casein as the protein source. Rats receiving the diet of extrudate with salt developed diarrhea, which resulted in the lowest total body gain during the 28 day period. 'To whom correspondence should be sent. 4Author Rakow is now affiliated with the

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EXTRUSION PROCESSING OF RICE OR CORN FLOUR WITH MECHANICALLY DEBONED TURKEY¹

Cited by 5 publications

References 6 publications

THERMAL INACTIVATION and INJURY of CLOSTRIDIUM SPOROGENES SPORES DURING EXTRUSION of MECHANICALLY DEBONED TURKEY MIXED WITH WHITE CORN FLOUR

THERMAL INACTIVATION and INJURY of CLOSTRIDIUM SPOROGENES SPORES DURING EXTRUSION of MECHANICALLY DEBONED TURKEY MIXED WITH WHITE CORN FLOUR

Reduction of cholesterol levels in meat, poultry and fish products

Properties of an Extruded, Expanded Snack Food Containing Mechanically Separated Beef (Msb) and Potato Flour

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EXTRUSION PROCESSING OF RICE OR CORN FLOUR WITH MECHANICALLY DEBONED TURKEY1

Cited by 5 publications

References 6 publications

THERMAL INACTIVATION and INJURY of CLOSTRIDIUM SPOROGENES SPORES DURING EXTRUSION of MECHANICALLY DEBONED TURKEY MIXED WITH WHITE CORN FLOUR

THERMAL INACTIVATION and INJURY of CLOSTRIDIUM SPOROGENES SPORES DURING EXTRUSION of MECHANICALLY DEBONED TURKEY MIXED WITH WHITE CORN FLOUR

Reduction of cholesterol levels in meat, poultry and fish products

Properties of an Extruded, Expanded Snack Food Containing Mechanically Separated Beef (Msb) and Potato Flour

Contact Info

Product

Resources

About

EXTRUSION PROCESSING OF RICE OR CORN FLOUR WITH MECHANICALLY DEBONED TURKEY¹