Development of Extruded Shrimp-Corn Snack Using Response Surface Methodology

TOPUZ O. K., GÖKOĞLU N., Jouppila K., Kirjoranta S.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, vol.17, no.2, pp.333-343, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 17 Issue: 2
  • Publication Date: 2017
  • Doi Number: 10.4194/1303-2712-v17_2_12
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.333-343
  • Keywords: Shrimp meat, extruded snack, omega-3 fatty acids, hardness, sensory properties, ACID PROFILES, TIGER SHRIMP, SCREW SPEED, FISH, EXTRUSION, OPTIMIZATION, STABILITY, MIXTURE, MUSCLE, CARP
  • Akdeniz University Affiliated: Yes


It is aimed to develop a novel shrimp-corn snack using response surface methodology in this study. Dried shrimp muscle was ground and blended with corn flour at the level of 20% (w: w). The shrimp-corn flour mix was extruded through a co-rotating twin-screw extruder with a screw diameter of 24 mm. The effects of extrusion temperature (110-150 degrees C), screw speed (200-500 rpm) and feed moisture (17-23 g/100 g) on physicochemical and sensory properties of shrimp-corn snack were investigated using response surface methodology. The extrusion temperature had a significant (P <= 0.05) influence on hardness, omega-3 fatty acids content and sensory properties of shrimp-corn snack. Increasing extrusion temperature from 110 degrees C to 150 degrees C, resulted in a snack with higher hardness and lower omega-3 content. While higher overall acceptance scores were obtained at moderate temperature (130 degrees C), higher omega-3 contents were obtained at lower temperatures combined with higher feed moistures. Predicted optimum condition for extruded shrimp-corn snack production was follows; extrusion temperature: 127.2 degrees C, screw speed: 393.4 rpm, feed moisture: 21.6 g/100 g.