Effect of Extruder Die Temperature on Texture and Microstructure of Restructured Mechanically Deboned Chicken and Corn Starch

Authors

V. B. Alvarez
D. M. Smith
S. Flegler

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

Proximate composition, textural properties and microstructural changes of mechanically deboned chicken/15% corn starch extrudates were evaluated when restructured at die temperatures of 25, 71, 82, 93 , 104 and ll5°C in a twin-screw extruder. Total sol ids and fat content decreased, whereas protein content increased die temperatures were increased. When die temperature was increased from 71°C to 104°C, apparent stress at failure of extrudates increased by 44 kPa , but decreased at a die temperature of 115°C. Changes in the protein matrix, fat globules and starch granules due to changes i n extruder die temperature were observed by scanning electron microscopy. Extrudates prepared at die temperatures of 71°C and 82°C exhibited microstructures similar to those observed for salt-soluble muscle protein gels. Extrudates prepared at die temperatures above 93°C exhibited microstructures more typical of gelatinized starch.

Recommended Citation

Alvarez, V. B.; Smith, D. M.; and Flegler, S. (1991) "Effect of Extruder Die Temperature on Texture and Microstructure of Restructured Mechanically Deboned Chicken and Corn Starch," Food Structure: Vol. 10: No. 2, Article 6.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol10/iss2/6