PROPERTIES OF AN EXTRUDED PRODUCT PREPARED FROM POTATO FLAKES AND CHICKEN THIGH MEAT

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