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KMID : 0380619900220040456
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 4 p.456 ~ p.460
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Manufacture of Pork Thigh and Chicken Meat Snack by Extrusion Cooking Process
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김영호/Kim, Y H
이무하/양승용/이철호/김철진/Lee, M H/Yang, S Y/Lee, C H/Kim, C J
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Abstract
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The processing conditions For the production of meat snack were investigated by using a Bonnot Single-screw extruder. Pork and chicken meat were mixed with corn flour in various ratios, respectively, and extruded at different screw speeds(120-260 rpm). As the meat content was increased, the expansion ratio, water absortion index, lightness and yellowness of the extrudate were decreased. The expansion ratio tended to increase with an increase in screw speed, but the opposite relationship was observed with the maximum meat content(meat : corn flour=2 : 1). The maximum water absorption ratio was obtained at the screw speed of 190 rpm when the meat content was relatively low, but it moved to 120 rpm as the meat content was increased. The bulk density of the extrudate was significantly increased as the meat content exceeded 50%, and no significant differences in bulk density was found at the highter meat content. The redness increased as the moisture content was increased. The maximum breaking strength was attained at the meat-corn flour ratio 1 : 1, and the breaking strength tended to decreased as the screw speed increased.
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