Study On The New Technology Of Using Twin-Screw Extruder To Produce Textured Fish

SLG32-Ⅱtwin-screw extruder was used to produce textured fishprotein. It makes low value fish to become nutrition and convenientproduce that is easy to chew and store up. It can raise the added value.To research drying technology of fish, we studied the effect ofdrying on the content of protein that dissolve salt solution, T-VBN andthe effect of antioxygen of TBHQ to the fish oil. Under the condition of55℃, 0.02% TBHQ added, the quality of dried fish is good and dryingtime is proper.Use response surface methodology to study the effect of processparameters on the degree of puff, content of protein that dissolve saltsolution and degree of fat oxidation of textured fish. Parameters examinedare: screw speed, content of flour, moisture content, barrel temperature in the last zone. The most proper technology is that screw speed is 350rpm,content of flour is 20%, moisture content is 40%, barrel temperature inthe last zone is 170℃.To research the fish protein, the fat, the amino acid and theorganizational structure change between the extruded fish and fish thatisn't extruded. It is indicated that under the high temperature, the highpressure the protein forms the new high polymer product, the union fatincreases 75.5%, the fish protein organized again, form the paralleltextile fiber along extrusion direction and the cellular structure.