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Journal of Environmental Biology Journal Home page : www.jeb.co.in « E-mail : [email protected] Original Research TM Journal of Environmental Biology TM p-ISSN: 0254-8704 e-ISSN: 2394-0379 JEB CODEN: JEBIDP DOI : http://doi.org/10.22438/jeb/40/3(SI)/Sp-01 White Smoke Plagiarism Detector Just write. Effect of extrusion variables on the extrudate characteristics of fish muscle-soy protein blend and optimization of these variables Paper received: 17. 04. 2018 Revised received: 25. 10.2018 Accepted: 03.01. 2019 Authors Info Abstract G. Zhao1,2,4, W. Bi1,2,3, G. Zhang4, C. Yang4, Y. Shi4*, H. Liu2, J. Li2, Aim: A single-factor experiment was conducted to study the influence of process variables on the degree of C. Zhao5 and X. Sun6 texturization (DTE) by a twin-screw extruder. 1Grain＆Corn Engineering Technology Methodology: By using response surface methodology (RSM), the feed rate, feed moisture, screw speed Research Center, China State -1 -1 Administration of Grain and extrusion temperature were optimized at 35r min , 30%, 175r min , and 145 ºC, respectively. The 2Soybean Research Institute, observations on tensile force and final protein content (after immersion in water) of the extrudates were Heilongjiang Academy of Agricultural studied. Sciences, Harbin-150 086, People's Republic of China Results: Under the optimum conditions, the characteristics of the extrudate including the degree of 3Heilongjiang Academy of Agricultural texturization, tensile force, protein content, fat content, and in vitro digestibility of the extrudate were at 2.12, Sciences Post-Doctoral Station, 3224.6g, 67.9%, 1.56%, and87.4%, respectively. The texturized extrudate shows a great prospect by Nangang District, Harbin-150 086, providing value-added high protein product. People's Republic of China 4 College of Food Science and Interpretation: The data of this study suggest that fish and soybean protein concentrate extruded by twin Engineering, Harbin University of screw extruder would be of great interest to the researchers. Commerce, Harbin-150 076, People's Republic of China Key words: Degree of texturization, Extrusion parameter, Fish muscle-soy protein, Twin-screw extruder 5Changchun Dacheng Group, Shuangcheng District, Changchun-130 062, People's Republic of China Management Goal 6Quality & Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin-150 086, People's Republic of China Single-factor experiment *Corresponding Author Email : [email protected] OnlineFeed rate Screw speed FCopyeed moisture Extrusion temperature Edited by Prof. Muhammad Aqeel Ashraf Response surface methodology Reviewed by Dr. Y. Wu Optimum conditions Dr. Z. Yang Citation: Zhao, G., W. Bi, G. Zhang, C. Yang, Y. Shi, H. Liu, J. Li, C. Zhao and X. Sun: Effect of extrusion variables on the extrudate characteristics of fish muscle-soy protein blend and the optimization of these variables. J. Environ. Biol., 40, 409-417 (2019). © Triveni Enterprises, Lucknow (India) Journal of Environmental Biology May 2019 Vol. 40 409-417 410 G. Zhao et al.: Effect of extrusion variables on extrudate of fish muscle-soy protein Introduction resources through screw extrusion technology and also to optimize the extrusion parameters through RSM. Soybean meal with essential amino acids is now widely used as a replacement of fish. Fish are not only excellent source Materials and Methods of high nutritional value protein but also good sources of lipid. However, due to its extreme perish ability and non-availability of Materials: Fresh water fish mirror carp (Cyprinus carpio var. technology for its proper utilization, a significant portion of fish by specularis) was selected for the study due to its wide distribution products are not utilized as human food (Dun, 2008). Rather, Fresh fish purchased from a local market was prepared by minced boneless fish meat can be utilized from these sources for removing the head, fins, tail and viscera. Fish mince was production of various value-added fishery products (Grantham, prepared using a meat grinder, pickled in mixture (4.5% perilla 1981; Wahab and Adzmi, 2017; Sahbi et al., 2018). Often minced leaf powder, 5% vinegar, 1%cooking wine) for 3hrs at 25ºC fish lacks good textural properties which can be improved by cooked in broth (contain pepper and salt) for 25 min at 125ºC fried processing through food extruders (Choudhury et al., 1995; Halim for 5min at 170ºC and then stored in a refrigerator until further use. et al., 2017; Xiao and Liu, 2018). Earlier thermal processing was A food sauce containing vinegar, salt, cooking wine, etc., was suggested to improve the texture, palatability and inactivation of purchased from a local supermarket. Soybean protein isolate heat labile toxic compounds and enzyme inhibitors in several food (SPI, protein 84.32%, ash content 5.88%) was purchased from commodities, including pulses (Sreerama et al., 2008; Basheer et Harbin high-tech Soy Foods Co., LTD (Harbin, China).The other al., 2017; Bumidin et al., 2018). Therefore, manipulation in a cost- chemicals (sodium hydroxide, potassium sulfate, acetone, effective manner of processing conditions may be required to methyl-red dye) were all procured from Sinopharm Chemical remove or reduce high calorie components. Reagent Beijing Co., Ltd. (Beijing, China). Recently, extrusion is becoming popular as a processing Extrusion process: The meshing twin-screw extruder technique because it can improve product quality and (Brabender DSE-25, Germany Brabender Instrument Company, acceptability. Extrusion is a high-temperature-short-time (HTST) Germany) was used in this study with 25 mm. outer diameter physical treatment during which flour or starch is subjected to high screw rod (D) The length ratio was 20:1. Length of the extruder temperature and mechanical stirring at relatively low levels of was as follows: 4D in feeding area, 6D in I area, 6D in zone II, 4D moisture content (Camire et al., 1990; Khan et al., 2017; Noor et in zone III, 2D in zone IV, and 6.5D in V area, respectively. The al., 2018). Protein concentration, moisture content, physical and geometrical dimension of the extruded cavity of the square long- mechanical parameters of an extruder significantly affects the distance dieis: 200 mm 20 mm 2 mm (L W H, the spacing of the physical and sensory qualities of extrudate (Day et al., 2013; two pressure sensors is 100 mm).The five sections of extruder Rahmat et al., 2017). Extrusion promotes cross-linking and were equipped with heating, and cooling monitoring system was polymerization among molecules of proteins and starches to form controlled separately. The pressure monitoring system was expanded matrices due to shear, heat pressure and oxygen, thus installed in area. The screw and feed speed had variable speeds. altering the protein structure, solubility and digestibility (Li et Controlling the temperature of the fourth region independently al.,1997; Sa'at and Zama 2017). Functional properties like had a great influence on the extruded products and it was easy to expansion index, water absorption and solubility indices of the control variables in the fourth region. The variables were barrel product determines the final texture and sensory properties of temperature (fourth region), feeding moisture content, feeding products (Oikonomou et al., 2011; Tariq et al., 2017; Hassan, rate and screw speed. In a single-factor experiment, in order to 2018). study the effect of feeding moisture on DTE, only feeding moisture was set as variable, invariant factors were as follows: barrel These functional properties are affected by extrusion temperature 135 ºC feeding rate 35 r min-1, screw speed 175 r min-1. conditions such as feed moisture content, barrel temperature, In order to study the effects of barrel temperature, feeding rate, screw speed, particle size, etc. The particle size of flour and and screw speed on DTE, only the above one parameter was set moisture content are important factorsOnline influencing the properties as variable, theCopy other invariant factors were set as follows: barrel of extruded foods (Mian et al., 2007; Ahmad et al., 2017). Effects temperature 145ºC, feeding moisture 30%, feeding rate 35 r min-1, of extrusion and processing conditions on corn grit have been and screw speed 175 r min-1, respectively. studied. However, studies on extrusion of soybean protein and fish muscle mixture are still limited (Shevkani et al., 2014; Singh et The fish muscle and soybean protein were mixed al.,1998; Atikuzzaman et al., 2018). China is rich in soybean and thoroughly to make a homogenate in 1:2 ratio. The moisture freshwater fish resources, it is necessary to expand the utilization content of the mixture was adjusted to desired levels by adding of these two protein resources through development of both water and then mixing. Care was taken to avoid lumping. Each lot nutritious and readily available products. Based on the above, the was packed in sealed polyethylene pouches and allowed to objective of this study was to develop a texturized high protein equilibrate overnight in a refrigerator. Before extrusion, the wet product, utilizing the above two kinds of superior protein rich feed mixture was brought to ambient temperature and mixed Journal of Environmental Biology, Special issue, May 2019 G. Zhao et al.: Effect of extrusion variables on extrudate of fish muscle-soy protein 411 again. The wet feed mixture was fed manually through hopper. from the sample 10.0 mm, and application of A/CKB probe. The Care was taken to ensure that the manual feeding was controlled DTE of the extrudates is expressed in the ratio of transverse and to the point of overflow at the feed opening. Under such condition longitudinal shear force. Shear force refers to the size of the force a steady output state was formed, and the only samples obtained required to cut the sample with a knife. The force size reflects the under this condition was used for analysis. internal texture orientation of the sample in different directions.
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