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<p>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&#xa0;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&#xa0;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.</p> Graphical abstract <p></p>

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Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年1月21日

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  • Minji Kim,
  • Young-Mog Kim

摘要

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.

Graphical abstract