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The effects of different starch levels on the physical quality of high-oil extruded fish feed

Yıl 2024, Cilt: 41 Sayı: 2, 82 - 89, 14.06.2024

Pınar Demir Soker , Aysun Kop , Ali Korkut

https://doi.org/10.12714/egejfas.41.2.01

Öz

In this study, the effects of different starch levels (5%, 8% and 11%) on the physical properties of extruded fish feeds with high oil content (22%) were investigated. For this purpose, 3 types of extruded trout feed with different starch levels (S5, S8 and S11) were produced. Physical (moisture, feed diameter, bulk density and pellet durability) and chemical (lipid, starch, water absorption index, water solubility index and water stability) analyses of these feeds were performed in 3 repetitions on the samples taken from the extruder outlet, lubrication outlet and sieve outlet. An increase in the amount of starch in the feed caused an increase in feed diameter and durability of the pellets, while a decrease in bulk density was observed. According to the results of the chemical analysis, it was seen that the increase in the starch ratio had no effect on the crude oil and water solubility index values, the best water absorption index value was in the S8 feed, and the water stability values decreased from S5 to S11.

Anahtar Kelimeler

Trout feed extrusion technology chemical analyses water absorption index water solubility index bulk density

Kaynakça

  • Aebi, Adhikari, B., & Adhikari S. (2015). Gelatinization of Starch in Tilapia. Feed. Master Thesis. Norwegian University of Life Sciences Faculty of Veterinary Medicine & Biosciences Department of Animal & Aquaculture Sciences.
  • Anderson, R.A., Conway, H.F., Pfeifer, V.F., & Griffin, E.L. (1969). Gelatinization of corn grits by roll-and extrusion cooking. Cereal Science Today, 14, 4-11.
  • Balakrishna, A.K., Wazed M.A., & Farid M. (2020). A review on the effect of high-pressure processing (hpp) on gelatinization and infusion of nutrients. Molecules, 25(10), 2369. https://doi.org/10.3390/molecules25102369
  • Balazs, G.H., Ross, E., & Brooks, C.C. (1973). Preliminary studies on the preparation and feeding of crustacean diets. Aquaculture, 2, 369-377.
  • Cai, W., & Diosady, L.L., (1993). Model for gelatinization of wheat starch in twin-screw extruder. Journal of Food Science, (58), 872-875. https://doi.org/10.1111/j.1365-2621.1993.tb09380.x
  • Case, S., Hamann, D., & Schwartz, S. (1992). Effect of starch gelatinization on physical properties of extruded wheat and corn based products. Cereal Chemistry, 69(4), 401-404.
  • Cheng, H., Wang, H., Ma, S., Xue, M., Li, J., & Yang, J. (2022). Development of a water solubility model of extruded feeds by utilizing a starch gelatinization model. International Journal of Food Properties, 25(1), 463–476. https://doi.org/10.1080/10942912.2022.2046055
  • Chinnaswamy, R., & Hanna, M.A. (1990). Relationship between viscosity and expansion properties of variously extrusion-cooked corn grain components. Food Hydrocolloids, (3), 6, 423 434. https://doi.org/10.1016/S0268-005X(09)80220-8
  • Cheftel, J.C., Cuq, J. L., & Lorient, D. (1985). Amino acids, peptides, and proteins. In O.R. Fennema (Ed.), Food chemistry (2nd ed.) (pp. 371–385). Marcel Dekker Inc. New York, USA.
  • Da Silva, R.F., Mendes, C., Ciacco, C., Barberis, G., Solano, W., & Rettori, C. (1996). Starch gelatinization measured by pulsed nuclear magnetic resonance. Cereal Chemistry, 73(3), 297-301.
  • Gomez, M., & Aguilera, J. (1984). A physicochemical model for extrusion of corn starch. Journal of Food Science, 49(1), 40 43. https://doi.org/10.1111/j.1365-2621.1984.tb13664.x
  • Hepher, B. 1969. The development and manufacture of carp pellet feed in Israel. Proceedings, Fifth Session of the European Inland Fisheries Advisory Commission, Rome, 20-24 May 1968. FAQ, Rome: 43-47.
  • Hernandez-Diaz, J.R., Quintero-Ramos, A., Barnard, J., & Balandran-Quintana, R.R. (2007). Functional properties of extrudates prepared with blends of wheat flour/pinto bean meal with added wheat bran. Food Science and Technology International, 13(4), 301 308. https://doi.org/10.1177/1082013207082463
  • Kannadhason, S., Muthukumarappan, K., & Rosentrater, K.A. (2011). Effect of Starch Sources and Protein Content on Extruded Aquaculture Feed Containing DDGS. Food Bioprocess Technology, 4, 282–294. https://doi.org/10.1007/s11947-008-0177-4
  • Khater, E.G, Bahnasawy, A.H, & Ali, S.A. (2014). Physical and mechanical properties of fish feed pellets. Journal of Food Processing & Technology, 5, 378. https://doi.org/10.4172/2157-7110.1000378
  • Kokini, J.L., Lai, L.S., & Chedid, L.L. (1992). Effect of starch structure on starch rheological properties. Food Technology, 46(6), 124-139.
  • Lai, L.S., & Kokini, J.L. (1990). The effects of extrusion operating conditions on the on-line apparent viscosity of 98% amylopectin (Amioca) and 70% amylose (Hylon 7) corn starches during extrusion. Journal of Rheology, 34 (8), 1245–1266. https://doi.org/10.1122/1.550085
  • Lai, L.S., & Kokini, J.L. (1991). Physicochemical changes and rheological properties of starch during extrusion (A review). Biotechnology Progress, (7), 251-266. https://doi.org/10.1021/bp00009a009
  • Lim, C., & Cuzon, G. (1994). Water stability of shrimp pellet: a review, Asian Fisheries Science, (7), Philippines, 115 127. https://doi.org/10.33997/j.afs.1994.7.2-3.005
  • Moscicki, L., Mitrus, M., Wojtowicz, A., Oniszczuk, T., & Rejak, A. (2013). Extrusion-cooking of starch. In S. Grundas, A. Stepniewski (Eds.), Advances in Agrophysical Research. IntechOpen. https://doi.org/10.5772/52323
  • Narbutaite, V., Makaravicius, T., Juodeikiene, G., & Basinskiene L. (2008). The effect of extrusion conditions and cereal types on the functional properties of extrudates as fermentation media, Proceedings of the 3rd Baltic Conference on Food Science and Technology. FOODBALT-2008. Jelgava, Latvia.
  • Nwabueze, T.U., & Iwe, M.O. (2010). Residence time distribution (RTD) in a single screw extrusion of African breadfruit mixtures. Food and Bioprocess Technology, 3, 135-145. https://doi.org/10.1007/s11947-008-0056-z
  • Owusu-Ansah, J., Van de Voort, F., & Stanley, D. (1983). Physicochemical changes in cornstarch as a function of extrusion variables. Cereal Chemistry, 60(4), 319-324.
  • Sorensen, M., Stjepanovic, N., Romarheim, O.H., Krekling, T., & Storebakken, T. (2009.) Soybean meal improves the physical quality of extruded fish feed. Animal Feed Science and Technology 149, 149 161. https://doi.org/10.1016/j.anifeedsci.2008.05.010
  • Sorensen, M. (2012). A review of the effects of ingredient composition and processing conditions on the physical qualities of extruded high-energy fish feed as measured by prevailing methods. Aquaculture Nutrition, 18, 233-248. https://doi.org/10.1111/j.1365-2095.2011.00924.x
  • Yan, X., Wu, Z., Li, M.-Y., Yin, F., Ren, K.-X., & Tao, H. (2019). The combined effects of extrusion and heat-moisture treatment on the physicochemical properties and digestibility of corn starch. International Journal of Biological Macromolecules, 134, 1108 1112. https://doi.org/10.1016/j.ijbiomac.2019.05.112

Farklı nişasta seviyelerinin yüksek yağlı extrude balık yemlerinin fiziksel kalitesi üzerine etkileri

Yıl 2024, Cilt: 41 Sayı: 2, 82 - 89, 14.06.2024

Pınar Demir Soker , Aysun Kop , Ali Korkut

https://doi.org/10.12714/egejfas.41.2.01

Öz

Kaynakça

  • Aebi, Adhikari, B., & Adhikari S. (2015). Gelatinization of Starch in Tilapia. Feed. Master Thesis. Norwegian University of Life Sciences Faculty of Veterinary Medicine & Biosciences Department of Animal & Aquaculture Sciences.
  • Anderson, R.A., Conway, H.F., Pfeifer, V.F., & Griffin, E.L. (1969). Gelatinization of corn grits by roll-and extrusion cooking. Cereal Science Today, 14, 4-11.
  • Balakrishna, A.K., Wazed M.A., & Farid M. (2020). A review on the effect of high-pressure processing (hpp) on gelatinization and infusion of nutrients. Molecules, 25(10), 2369. https://doi.org/10.3390/molecules25102369
  • Balazs, G.H., Ross, E., & Brooks, C.C. (1973). Preliminary studies on the preparation and feeding of crustacean diets. Aquaculture, 2, 369-377.
  • Cai, W., & Diosady, L.L., (1993). Model for gelatinization of wheat starch in twin-screw extruder. Journal of Food Science, (58), 872-875. https://doi.org/10.1111/j.1365-2621.1993.tb09380.x
  • Case, S., Hamann, D., & Schwartz, S. (1992). Effect of starch gelatinization on physical properties of extruded wheat and corn based products. Cereal Chemistry, 69(4), 401-404.
  • Cheng, H., Wang, H., Ma, S., Xue, M., Li, J., & Yang, J. (2022). Development of a water solubility model of extruded feeds by utilizing a starch gelatinization model. International Journal of Food Properties, 25(1), 463–476. https://doi.org/10.1080/10942912.2022.2046055
  • Chinnaswamy, R., & Hanna, M.A. (1990). Relationship between viscosity and expansion properties of variously extrusion-cooked corn grain components. Food Hydrocolloids, (3), 6, 423 434. https://doi.org/10.1016/S0268-005X(09)80220-8
  • Cheftel, J.C., Cuq, J. L., & Lorient, D. (1985). Amino acids, peptides, and proteins. In O.R. Fennema (Ed.), Food chemistry (2nd ed.) (pp. 371–385). Marcel Dekker Inc. New York, USA.
  • Da Silva, R.F., Mendes, C., Ciacco, C., Barberis, G., Solano, W., & Rettori, C. (1996). Starch gelatinization measured by pulsed nuclear magnetic resonance. Cereal Chemistry, 73(3), 297-301.
  • Gomez, M., & Aguilera, J. (1984). A physicochemical model for extrusion of corn starch. Journal of Food Science, 49(1), 40 43. https://doi.org/10.1111/j.1365-2621.1984.tb13664.x
  • Hepher, B. 1969. The development and manufacture of carp pellet feed in Israel. Proceedings, Fifth Session of the European Inland Fisheries Advisory Commission, Rome, 20-24 May 1968. FAQ, Rome: 43-47.
  • Hernandez-Diaz, J.R., Quintero-Ramos, A., Barnard, J., & Balandran-Quintana, R.R. (2007). Functional properties of extrudates prepared with blends of wheat flour/pinto bean meal with added wheat bran. Food Science and Technology International, 13(4), 301 308. https://doi.org/10.1177/1082013207082463
  • Kannadhason, S., Muthukumarappan, K., & Rosentrater, K.A. (2011). Effect of Starch Sources and Protein Content on Extruded Aquaculture Feed Containing DDGS. Food Bioprocess Technology, 4, 282–294. https://doi.org/10.1007/s11947-008-0177-4
  • Khater, E.G, Bahnasawy, A.H, & Ali, S.A. (2014). Physical and mechanical properties of fish feed pellets. Journal of Food Processing & Technology, 5, 378. https://doi.org/10.4172/2157-7110.1000378
  • Kokini, J.L., Lai, L.S., & Chedid, L.L. (1992). Effect of starch structure on starch rheological properties. Food Technology, 46(6), 124-139.
  • Lai, L.S., & Kokini, J.L. (1990). The effects of extrusion operating conditions on the on-line apparent viscosity of 98% amylopectin (Amioca) and 70% amylose (Hylon 7) corn starches during extrusion. Journal of Rheology, 34 (8), 1245–1266. https://doi.org/10.1122/1.550085
  • Lai, L.S., & Kokini, J.L. (1991). Physicochemical changes and rheological properties of starch during extrusion (A review). Biotechnology Progress, (7), 251-266. https://doi.org/10.1021/bp00009a009
  • Lim, C., & Cuzon, G. (1994). Water stability of shrimp pellet: a review, Asian Fisheries Science, (7), Philippines, 115 127. https://doi.org/10.33997/j.afs.1994.7.2-3.005
  • Moscicki, L., Mitrus, M., Wojtowicz, A., Oniszczuk, T., & Rejak, A. (2013). Extrusion-cooking of starch. In S. Grundas, A. Stepniewski (Eds.), Advances in Agrophysical Research. IntechOpen. https://doi.org/10.5772/52323
  • Narbutaite, V., Makaravicius, T., Juodeikiene, G., & Basinskiene L. (2008). The effect of extrusion conditions and cereal types on the functional properties of extrudates as fermentation media, Proceedings of the 3rd Baltic Conference on Food Science and Technology. FOODBALT-2008. Jelgava, Latvia.
  • Nwabueze, T.U., & Iwe, M.O. (2010). Residence time distribution (RTD) in a single screw extrusion of African breadfruit mixtures. Food and Bioprocess Technology, 3, 135-145. https://doi.org/10.1007/s11947-008-0056-z
  • Owusu-Ansah, J., Van de Voort, F., & Stanley, D. (1983). Physicochemical changes in cornstarch as a function of extrusion variables. Cereal Chemistry, 60(4), 319-324.
  • Sorensen, M., Stjepanovic, N., Romarheim, O.H., Krekling, T., & Storebakken, T. (2009.) Soybean meal improves the physical quality of extruded fish feed. Animal Feed Science and Technology 149, 149 161. https://doi.org/10.1016/j.anifeedsci.2008.05.010
  • Sorensen, M. (2012). A review of the effects of ingredient composition and processing conditions on the physical qualities of extruded high-energy fish feed as measured by prevailing methods. Aquaculture Nutrition, 18, 233-248. https://doi.org/10.1111/j.1365-2095.2011.00924.x
  • Yan, X., Wu, Z., Li, M.-Y., Yin, F., Ren, K.-X., & Tao, H. (2019). The combined effects of extrusion and heat-moisture treatment on the physicochemical properties and digestibility of corn starch. International Journal of Biological Macromolecules, 134, 1108 1112. https://doi.org/10.1016/j.ijbiomac.2019.05.112
Toplam 26 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Balık Yetiştiriciliği
Bölüm Makaleler
Yazarlar

Pınar Demir Soker 0009-0004-6027-9987

Aysun Kop 0000-0003-1724-5672

Ali Korkut 0000-0002-1096-5725

Erken Görünüm Tarihi 9 Haziran 2024
Yayımlanma Tarihi 14 Haziran 2024
Gönderilme Tarihi 25 Eylül 2023
Yayımlandığı Sayı Yıl 2024 Cilt: 41 Sayı: 2

Kaynak Göster

APA Demir Soker, P., Kop, A., & Korkut, A. (2024). The effects of different starch levels on the physical quality of high-oil extruded fish feed. Ege Journal of Fisheries and Aquatic Sciences, 41(2), 82-89. https://doi.org/10.12714/egejfas.41.2.01