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Properties of an extruded product prepared from potato flakes and chicken thigh meat Propriedades de un producto extrudido a partir de copos de patatas y muslos de pollo

Department of Food Science and Human Nutrition. 5736 Holmes Hall, University of Maine, Orono, ME 04469-5736, USA

M.E. Camire

Department of Food Science and Human Nutrition. 5736 Holmes Hall, University of Maine, Orono, ME 04469-5736, USA

A.A. Bushway

Department of Food Science and Human Nutrition. 5736 Holmes Hall, University of Maine, Orono, ME 04469-5736, USA

Mixtures of 0, 10, 20, 30 or 40% chicken thigh meat with potato flakes were adjusted to 21% mois ture content and extruded. A Brabender single screw extruder was used with zones 1 and 2 at 110 °C, zones 3 and 4 at 130 °C and zone 5 at 150 °C, feed rate 900 g/min and screw speed 60 rpm. Extrudates were then baked at 121 °C to a final moisture content of approximately 5%. As the meat content increased, fat and protein contents increased and shear force and expansion decreased. Air cell size and number decreased and extrudates appeared sponge-like at 0, 10 and 20% chicken and as a continuous protein-carbohydrate structure at 30 and 40% chicken. Total aerobes, yeasts and moulds were less than 11 cfu/g of extrudate.

Key Words: chicken thigh meat • potato flakes • extrudate • texture

Food Science and Technology International, Vol. 3, No. 6, 451-458 (1997)
DOI: 10.1177/108201329700300607


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