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The effect of plant-meat blends composition and extrusion temperature on the physical properties of extrudates

100%

Zarzycki P., Rzedzicki Z., Sobota A., Pawlas A.

Acta Agrophysica

2016

tom 23

nr 4

The study was concerned with the effect of the percentage share of meat material, plant material and extrusion temperature on the process run and physical properties of extrudates. Meat-bone pulp (MBP) from mechanical de-boning of poultry carcasses, faba bean wholemeal, and barley grain meal were used in this study. The extrusion process was conducted using a twin-screw extruder with counter-rotating conical screws. It was demonstrated that the extruder used in this study permits the processing of blends with up to 25% meat-bone material content. The extrudates obtained were characterised by a loose, gritty-like granular form. Pellet durability index (PDI) of extrudates ranged from 60.30 to 96.24%. Increase in the content of MBP caused a decrease of PDI. Increase of the percentage share of MBP from 5 to 10% caused an increase of the water absorption index (WAI). However, no clear pattern was observed for WAI value as a result of increases in MBP above the 10% level. Likewise, no significant effect of MBP on the water solubility index (WSI) was noted. Extrusion temperature increase from 130 to 250°C caused an increase in PDI. Analysis of microstructure revealed a significant effect of process temperature on the structure of extrudates. At higher temperatures the formation of fibrous structures was observed, that might be responsible for increasing the PDI. Only slight, but statistically significant changes in the values of WSI and WAI, caused by process temperature change, were noted.

A study on the twin screw extrusion-cooking of plant-meat pet food mixtures

61%

Sobota A., Zarzycki P., Sykut-Domanska E., Wirkijowska A., Rzedzicki Z., Pawlas A.

Acta Agrophysica

2018

tom 25

nr 4

A study was conducted on the possibility of application of “dry” extrusion-cooking technology for the processing of plant-meat mixtures. The effect of the concentration of the meat material (meat-bone pulp), leguminous material (faba bean), wheat grain meal and extrusion temperature on the process run, physicochemical properties and on the microstructure of the extrudates was investigated. It was demonstrated that extrusion-cooking with a twin-screw extruder permits the processing of blends with up to 30% meat-bone pulp content. Increase in the content of the meat material caused a decrease of specific density and water solubility index (WSI) of the extrudates. At the same time, a significant increase in the content of proteins, fat, and ash was observed. Extrusion temperature increase from 130 to 250°C caused an increase in the degree of expansion ratio and impact strength of the extrudates and a decrease in specific density of the products. At the same time, the microstructure of the products was changed from cohesive and compacted to more expanded and porous.

Ograniczanie wyników

2 Acta Agrophysica

2 Pawlas A.

2 Rzedzicki Z.

2 Sobota A.

2 Zarzycki P.

1 Sykut-Domanska E.

1 Wirkijowska A.

1 2018

1 2016

Wyniki wyszukiwania

The effect of plant-meat blends composition and extrusion temperature on the physical properties of extrudates

A study on the twin screw extrusion-cooking of plant-meat pet food mixtures