The aim of the study was to determine physiochemical properties of extruded fish feed at different barrel temperature (120, 130, and 140°C) and moisture content (35, 40, and 45%). As barrel temperature and moisture content increased, expansion ratio, water holding capacity, and water stability increased, while bulk density, hardness, and swelling ratio decreased. Soaking time had significant (P<0.05) effect on water stability. Best water stability was observed on all samples soaked for 1 h. Protein digestibility was not significantly different among the samples while protein digestibility of extruded fish feed significant higher than raw materials.

• Xuelian Ma(Department of Food Science and Technology, Kongju National University, Korea)
• Gihyung Ryu(Department of Food Science and Technology, Kongju National University, Korea)