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

Abstract

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

Evaluation of the Physical and Sensory Properties of Chile‐flavored, Puffed, Extruded Products Made From Meat and Potato Flour

“…Expanded snack foods prepared from meat in combination with potato flour were also developed by Ray and colleagues (Shaw 1990;Shaw et al 1994). Protein quality and expansion ratio of the extrudates decreased when salt was added to the blend.…”

Single‐Screw Extrusion of Defatted Soy Flour, Corn Starch and Raw Beef Blends

“…Information is lacking on extrusion texturization of raw (non-dehydrated) beef in combination with nonmeat ingredients to produce high-protein, meatcontaining extrudates that could be developed into snack foods. Shaw et al (1991) reported on the salt and storage effects on extrudates of mechanically separated beef-potato flour blends. The objectives of our study were (1) to document the effects of raw material (feed) composition and process temperature on physical and rheological properties of high-protein extrudates produced by a single-screw extruder from raw ground beef, defatted soy flour, and amylose corn starch; and (2) to determine, using response surface methodology (RSM), the extrusion conditions (feed composition and process temperature) most likely to produce meat-nonmeat extrudates with textural properties suitable for an expanded snack food.…”

Properties of an Extruded Jerky‐type Meat Snack Containing Potato Flour

“…Numerous food and feed products are produced by extrusion cooking technology. Snacks, breakfast cereals, pregelatinized flours and starches, pet foods, and animal feedstuffs are made by extrusion cooking (Link0 et al 1981;Harper 1981; Shaw et al 1994). Today, extruders are high temperature, shorttime (HTST) food processing units which have the capacity to continuously mix, knead, cook, shear, form, and/or puff the extrudate (Harper 1981; Baloch el al.…”