%0 Journal Article
%T Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength.
%A Fu Y
%A Xu Y
%J Food Res Int
%V 190
%N 0
%D 2024 Aug
%M 38945631
%F 7.425
%R 10.1016/j.foodres.2024.114659
%X Multi-layered structure of reconstituted meat-based products from minced fish was formed by physical extrusion, followed by an investigation into the impact of extrusion strength on structural and physicochemical properties before and after frying. Under an appropriate pressure (3-9 kPa), the air within minced fish underwent enrichment and rearrangement to form a stratified phase, promoting the formation of multi-layered structure during frying. Conversely, the lower pressure (≤1.5 kPa) was insufficient for phase separation and directional rearrangement, while the higher pressure (≥15 kPa) would cause the stratified phase to flow out of food system. Moreover, by directly increasing water mobility and meat compactness, physical extrusion indirectly caused more water loss and stronger ionic bonds during frying, which was positively correlated with multi-layered structure. However, an excessive pressure caused an increase in random coil and hydrophobic interactions during frying, which was negatively correlated with multi-layered structure. In conclusion, appropriate physical extrusion strength promoted the formation of multi-layered structure.