Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates

Abstract Effect of extrusion cooking using different corn starch contents on the physicochemical properties (expansion ratio, bulk density, color, hardness, protein in vitro digestibility, crude protein content, thermal properties and microstructure) of tuna meat-based extrudates was investigated. T...

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Bibliographic Details
Main Authors: Yizhou FANG, Jinjian JI, Jianyou ZHANG, Shulai LIU, Jianhua LIU, Yuting DING
Format: Article
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005009111&lng=en&tlng=en