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Updated: Mar 3, 2026
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial
Minji Kim1,2, Young-Mog Kim1,2,3
1Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, 48513 Republic of Korea.
Abstract:
Surimi-based fish cakes are valued for their high protein content but face challenges in cross-contamination and limited shelf-life during batch processing. This study introduces the first ambient-stable fish cake snack produced via a continuous extrusion-retort process, enhancing microbial safety and shelf stability. Response surface methodology (RSM) and a Box-Behnken design (BBD) were used to optimize moisture content (0-16%), thermal processing time (5-30 min), and extruder's rotor speed (30-50 revolutions per minute, rpm) to improve texture and strength. The resulting snacks showed breaking force (614.17-1341.7 N), hardness (202.9-410 N), elasticity (104.59-113.92%), and tensile strength (326.7-1465.8 kPa). In addition, sensory evaluation showed superior chewiness, elasticity, texture, and preference over conventional products, confirming that improvements in physical properties to enhanced consumer preference. This work establishes a novel process framework for continuous manufacturing of shelf-stable surimi-based snacks, offering enhanced process control and product quality through extrusion technology and RSM-driven parameter modeling.
Supplementary Information:
The online version contains supplementary material available at 10.1007/s10068-026-02090-3.
