publication . Other literature type . 1999

Studies on the Utilization of Deboned Trout (Oncorhynchus mykiss) Frames in Fish Snack

Muralidharan, S.;
Open Access
  • Published: 01 May 1999
  • Publisher: DigitalCommons@USU
  • Country: United States
Snack food development studies were conducted to iii utilize trout (Oncorhynchus mykiss) frames, a by-product of the filleting operation, using extrusion and conventional technology. Twin screw extrusion studies were conducted to study the effect of fish mince, non-fat dry milk, process temperature, and moisture content on the physicochemical properties of the extruded snack food. Response surfaces were plotted to understand the effects of the independent variables on dependent variables such as bulk density, expansion ratio, shear strength, and water absorption index. Quadratic models expressed the relationship between the dependent and independent variables. B...
Medical Subject Headings: digestive, oral, and skin physiology
free text keywords: oncorhynchus mykiss, trout frames, fish snack, filleting operation, extrusion, Food Science, Nutrition
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Other literature type . 1999
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