Fish products and Byproducts Technology

Unit 6 - Extrusion

6.8. Advantages of extrusion cooking

• The heat and pressure created in the barrel can destroy harmful organisms such as salmonella.
• The raw material is expanded; Starch is gelatinized and oil cells are ruptured (improved digestibility).
• The heat and pressure deactivate destructive enzymes such as those that cause rancidity.
• Increase availability of carbohydrates
• Neutralizes growth inhibitors
• Increase availability of sulphur amino acids.
• Improves palatability.