Texturization of Surimi using a Twin-Screw Extruder

Abstract

A product fibrously texturized was obtained from surimi by extrusion cooking with a twin-screw extruder. Raw material called surimi (fish meat sol), in Japan, was preconditioned to lower the moisture content down to 1.5-2.0 (dry base). Conditions of the extruder in this experiment were as follows. The range of the screw speed and the barrel temperature were 150 rpm and 160-180°C, respectively. The rate of the feeder was 30kg/h. The temperature of the die was kept around 10°C by using tap water. Properties of the product obtained were examined with a microscope and a Rheometer as well as by visual observations. The product had a clear fibrous structure, whose direction was directly related to the extruding direction.