Continuous Production of Fish Meat Sol using a Twin‐Screw Extruder

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Abstract
The washed minced meat of flying fish was extruded at low temperatures with NaCl in a twin‐screw extruder while varing screw rotation, feeding rate, feeding of NaCl, and barrel temperature. Extrusion at a higher screw rotation and moderate feeding rate with the residence time of about 1 min, using NaCl in solution and with cooling by ice‐water, gave the most adhesive meat sol. Heat‐induced gel from this meat sol had a similar textural parameters measured by an instrument to the gel prepared with a conventional stone grinder, however, the toughness score in sensory test of the gel prepared by extrudate was a little smaller than the gel by a conventional method.