Peculiar Taste Research Articles

Effect of transplanting dates on growth, yield and quality of broad leaf mustard (Brassica juncea L. var. rugosa) varieties at Rampur, Chitwan, Nepal

Broad Leaf Mustard, one of the most popular, highly commercialized, and widely grown green vegetables due to its richness in vitamin and minerals with peculiar taste. The precise knowledge of ideal planting time with right selection of variety provides suitable environmental conditions at all growth stages that increase the yield. The field experiment was carried at Horticulture Farm, Faculty of Agriculture, Agriculture and Forestry University, Rampur, Chitwan to evaluate the effect of transplanting dates on growth, yield and quality of Broad Leaf Mustard (Brassica juncea L. var. rugosa) varieties in Terai condition of Nepal during October 2021 to March 2022. The experiment was laid out in two factorial randomized complete block design (RCBD) with three replications. There were sixteen treatment combination comprising four varieties (Khumal Broad Leaf, Marpha Broad Leaf, Manakamana and Mike Giant) with four transplanting dates (October 25, November 9, November 24 and December 9). The results revealed that transplanting dates and varieties along with interaction significantly influenced the growth, yield and quality of Broad Leaf Mustard. Among the varieties, Khumal Broad Leaf was significantly superior on growth parameters like plant height, leaf length and breadth, plant canopy but on yield attributes the superior variety was Mike Giant based on number of leaves harvested per plot (226.08) and leaf yield (26.43 mt ha-1). However, the organoleptic test result revealed that the Mike Giant had excellent taste (74%) along with highest recovery percentage of Gundruk (27.62 %). Among the date of transplanting, mid transplanting on November 9 was better in terms of growth and leaf yield of 28.92 mt ha-1. While poorest performance was recorded on last transplanting on December 9 in all growth, yield and quality parameters with leaf yield of 17.36 mt ha-1. The interaction effect of different varieties and transplanting dates resulted better growth and quality in Khumal Broad Leaf and Manakamana varieties when transplanted on November 9. So based on the results of the experiment, Mike Giant transplanted on November 9 produced better growth and yield than others for the optimum yield production in Chitwan, Nepal.

Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by 1H-NMR-Based Metabolomics.

Fermentation parameters, especially the duration, are important in imparting a peculiar taste and flavor to soy sauce. The main purpose of this research was to monitor metabolic changes occurring during the various time intervals of the fermentation process. NMR-based metabolomics was used to monitor the compositional changes in soy sauce during fermentation. The 1H-NMR spectra of the soy sauce samples taken from the fermentation tanks at 0 to 8 months were analyzed using 1H-NMR spectroscopy, and the obtained spectra were analyzed by multivariate statistical analysis. The Principal Component Analysis (PCA) and Partial Least Square Discriminate analysis (PLSDA) revealed the separation of samples fermented for various time durations under identical conditions. Key metabolites shown by corresponding loading plots exhibited variations in amino acids (lysine, threonine, isoleucine, etc.), acetate, glucose, fructose, sucrose, ethanol, glycerol, and others. The levels of ethanol in soy sauce increased with longer fermentation durations, which can be influenced by both natural fermentation and the intentional addition of ethanol as a preservative. The study shows that the variation in metabolite can be very efficiently monitored using 1H-NMR-based metabolomics, thus suggestion to optimize the time duration to get the soy sauce product with the desired taste and flavor.

The Effect of Processing on Some Nutritional Indices of Purple Onion, (Allium cepa Linn), Bulb

Onion (Allium cepa L.), also referred to as “Queen of the kitchen”, is a common vegetable that is widely consumed all over the world. It is has peculiar taste, unique flavor, highly valued aroma, and various health benefits. This all important condiment however, has a short shelf life which is a major cause of postharvest losses during the peak of harvesting season. Scarcity resulting from the losses has led to a thought of its processing with the aim of retaining its medicinal and nutritional properties. The present study was therefore, aimed at evaluating the effect of processing on the Vitamins and Minerals composition of purple onion using two processing methods (sun drying (SD) and oven drying (OD) at 70oC), compared to fresh samples. These Parameters were evaluated using standard Biochemical methods. The results obtained showed that all the parameters tested were affected significantly (P˂0.05) by oven drying process when compared to the fresh sample. The Vitamins (A, B1, B2, B3, B6, B9, C, and E,) composition showed an increasing composition of the parameters in the order of Fresh ˂ SD ˂ OD. From the foregoing, it can be suggested that oven drying (70oC) is an efficient method of processing and preservation of purple onion. The results from the study could be a direction towards the promotion of preservation of purple onions and an encouragement of the industrialization of the process of producing onion powders, which is readily available in all seasons and meet consumer requirements.

THU112 Effect Of Protein Supplementation On Plasma Sodium Levels And Urinary Urea Excretion In Patients With Chronic Siad—A Monocentric Open-Label Proof-Of-Concept Study—The Treasure Study

Abstract Disclosure: S. Monnerat: None. C. Atila: None. F.E. Baur: None. M. Dickenmann: None. M. Christ-Crain: None. INTRODUCTION The syndrome of inappropriate antidiuresis (SIAD) is the most common cause of euvolemic hyponatremia. Besides fluid restriction, increasing free-water clearance is an effective treatment approach that can be achieved through osmotic diuresis by administering oral urea. However, oral urea has a very peculiar taste that impedes long-term compliance. Dietary proteins are metabolized into soluble excretable urea by the liver. We hypothesized that dietary protein could increase free water clearance through urea-induced osmotic diuresis and therefore aimed to investigate the effect of high-protein supplementation on plasma sodium levels in outpatients with chronic SIAD. METHODS This is an interim analysis of a monocentric open-label proof-of-concept trial conducted at the University Hospital of Basel since October 2021. Adult outpatients with chronic SIAD of any etiology were eligible. Patients received 90g protein daily for 7 days in the form of protein powder dissolved in a maximum of 1L of liquid of choice. After a wash-out period of at least a week, patients received 30g of oral urea daily for 7 days. Patients were asked to keep their baseline fluid intake unchanged throughout the study. The primary endpoint was the increase in sodium levels from baseline to the end of the 7-day protein supplementation. RESULTS Thirteen patients, 10 females and 3 males, with chronic SIAD were included. Median [IQR] age was 63 [61, 80] and the median [IQR] duration of hyponatremia was 33 months [12, 42]. At baseline, median [IQR] plasma sodium concentration was 130 mmol/L [129, 133]. Eight patients had mild hyponatremia (130-134 mmol/L), 4 had moderate hyponatremia (125-129 mmol/L), and 1 patient had profound hyponatremia (<125 mmol/L). After 7 days of 90g daily protein supplementation (n = 13), sodium levels increased by a median [IQR] of 3 mmol/L [0, 5], blood urea nitrogen increased by a median [IQR] of 4.3 mmol/L [1.7, 5.1] and urinary urea corrected for urine creatinine increased by a median [IQR] of 26.0 mmol/mmol [17.1, 32.3]. After 7 days of oral urea (n = 8), sodium levels increased by a median [IQR] of 2 mmol/L [1, 3], blood urea nitrogen increased by a median [IQR] of 8.5 mmol/L [3.8, 10.2] and urinary urea corrected for urine creatinine increased by a median [IQR] of 31 mmol/mmol [21.1, 39.8]. CONCLUSION This interim analysis suggests that high-protein supplementation with protein powder increases plasma sodium levels in patients with chronic SIAD. The increase in urea concentration in both plasma and urine upon protein supplementation is comparable to the increase upon oral urea administration, which supports protein-induced ureagenesis to be the underlying mechanism of action. Presentation: Thursday, June 15, 2023

Chakachua Pharmaceuticals and Fugitive Science.

Chakachua Pharmaceuticals and Fugitive Science.

High-Molecular-Weight Exopolysaccharides Production from Tuber borchii Cultivated by Submerged Fermentation

Truffles are known worldwide for their peculiar taste, aroma, and nutritious properties, which increase their economic value. However, due to the challenges associated with the natural cultivation of truffles, including cost and time, submerged fermentation has turned out to be a potential alternative. Therefore, in the current study, the cultivation of Tuber borchii in submerged fermentation was executed to enhance the production of mycelial biomass, exopolysaccharides (EPSs), and intracellular polysaccharides (IPSs). The mycelial growth and EPS and IPS production was greatly impacted by the choice and concentration of the screened carbon and nitrogen sources. The results showed that sucrose (80 g/L) and yeast extract (20 g/L) yielded maximum mycelial biomass (5.38 ± 0.01 g/L), EPS (0.70 ± 0.02 g/L), and IPS (1.76 ± 0.01 g/L). The time course analysis of truffle growth revealed that the highest growth and EPS and IPS production was observed on the 28th day of the submerged fermentation. Molecular weight analysis performed by the gel permeation chromatography method revealed a high proportion of high-molecular-weight EPS when 20 g/L yeast extract was used as media and the NaOH extraction step was carried out. Moreover, structural analysis of the EPS using Fourier-transform infrared spectroscopy (FTIR) confirmed that the EPS was β-(1-3)-glucan, which is known for its biomedical properties, including anti-cancer and anti-microbial activities. To the best of our knowledge, this study represents the first FTIR analysis for the structural characterization of β-(1-3)-glucan (EPS) produced from Tuber borchii grown in submerged fermentation.

Maximising olive oil by‐products

Maximising olive oil by‐products

Investigation of sulfur-containing compounds in spears of green and white Asparagus officinalis through LC-MS and HS-GC–MS

Asparagus officinalis is largely consumed as food in many parts of the world, and due to its content in secondary metabolites can be considered as a vegetable with health-promoting value. Part of its organoleptic qualities can be ascribed to the presence of sulfur-containing compounds, nevertheless qualitative data about the volatile and non-volatile pools of these compounds in green and white spears of asparagus are poorly investigated. Due to the wide alimentary use of this crop and the potential biological properties of S-containing compounds, research aimed at filling this gap is required. In this paper, a comprehensive characterization of S-metabolites in asparagus performed by LC-MS and GC–MS is reported. Both green and white varieties of asparagus were considered. The fresh vegetal material was subjected to different sample preparation procedures, such as solvent extraction, distillation, and headspace sampling. Furthermore, a derivatization protocol with 4,4′-dithiodipyridine was used for low-molecular weight thiols, and both derivatized and underivatized compounds were analysed by LC-MS. The methods allowed to identify 80 S-containing metabolites in asparagus samples, and to assess the distribution of these compounds in different parts of the spears. Results were discussed comparing the literature, and the identified compounds were considered to explain some peculiar taste and odorous properties of green and white asparagus, although further research is required to confirm our hypotheses.Overall, in this work we report for the first time an exhaustive characterization of S-compounds profile in spears of green and white Asparagus varieties. Furthermore, results indicate that multiple approaches should be used to study the S-containing metabolites of this plant, due to their diverse chemical properties.

Fruit Microbial Communities of the Bisucciu Sardinian Apricot Cultivar (Prunus armeniaca L.) as a Reservoir of New Brewing Starter Strains

Local fruit cultivars may improve the originality of specialty beers both directly, by conferring peculiar tastes and flavors, and indirectly, as a reservoir of new starter strains. Accordingly, the fungal and bacterial communities of Bisucciu fruit, a Sardinian apricot cultivar used to produce a local fruit beer, were here investigated by culture-dependent methods. From the 16S rDNA and ITS sequence analyses of 68 epiphytic isolates, 5 bacterial species and 19 fungal species were identified. Aureobasidium pullulans and Rhodotorula glutinis were the dominant fungal species, while Enterococcus mundtii (Firmicutes) and Frigoribacterium faeni (Actinobacteria) were the most represented species among bacterial isolates. Enrichment cultures of fresh apricot puree, followed by fermentation trials in beer wort and beer wort added with apricot puree, allowed the selection of four isolates of Pichia kudriavzevii, Hanseniaspora uvarum, H. pseudoguilliermondii, and H. clermontiae able to dominate over the Bisucciu native microbiota and to produce from 0.57% to 0.74% (vol/vol) of ethanol. HS-SPME-GC/MS analysis highlighted a significant increase in the ester and alcohol fractions as well as a reduction in terpenes after fermentation with the selected yeasts. Results obtained suggest that the yeast isolates may contribute to the definition of the taste and flavor of beers when used in mixed fermentations with Saccharomyces.

Fruit yield and quality traits of Pakistani cultivars of Citrus sinensis Osbeck in core area of Production

Citrus is an important table fruit having refreshing taste and rich source of vitamin C. Citrus sinensis is an important species of citrus which is being consumed by large masses due to its peculiar taste and high sugar content and early availability in the fruit market. A study was conducted to identify the potential varieties of this commercial species. Commercial varieties were evaluated for yield related and biochemical traits. It was identified that commercial variety “Salustiana” had the fruit of largest mass, least number of seed, juice mass, volume and peel mass. Disease free nursery may be developed to commercial this variety in core area of Punjab and may also be used in molecular studies.

Glycemic properties of soursop-based ice cream enriched with moringa leaf powder

Introduction. Diabetes is a common disease all over the world that is often a cause of mortality. Ice cream is popular in many countries. However, sugar and fat in its composition makes ice cream a high-caloric product. Soursop (Annona muricata L.) and moringa (Moringa oleifera L.), African medicinal plants, contain natural sugars and are rich in phytochemicals. We aimed to produce ice cream with these plants and evaluate its remedial properties.
 Study objects and methods. The study featured ice cream purchased in a local store (control sample) and soursop ice cream with moringa leaf powder (experimental samples). The experimental ice cream samples included ice cream with soursop, ice cream with soursop and 0.1 g of moringa, and ice cream with soursop and 1 g of moringa. The antioxidant properties, glycemic indices, amylose and amylopectin contents, as well as α-amylase and α-glucosidase inhibitory properties of the samples were determined using the standard methods.
 Results and discussion. Comparing with the other samples, ice cream with 1 g of moringa showed the highest total phenol and flavonoid contents, ABTS scavenging ability, DPPH radical scavenging ability, hydroxyl scavenging ability, ferric reducing antioxidant properties, and lowest glycemic index. Sensory evaluation revealed a lower overall acceptability of the experimental samples compared to the control ice cream. This could be due a peculiar taste of moringa (the formulation did not include sugar). 
 Conclusion. Ice cream based on soursop and moringa can be a good alternative to sugar-sweetened ice cream due to its antioxidant properties, low glycemic index, and acceptable sensory attributes.

INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES

One of the promising raw materials types for alcoholic beverages production, which have a peculiar aroma and taste, is the ashberry (red), widespread throughout the Russian Federation. The aim of the research was to develop an innovative technology for alcoholic beverages from the red ashberry based on the study of the raw materials biochemical composition transformation during its processing, maceration, fermentation, distillation, as well as its effect on the volatile components composition of distillate and the processing conditions of the finished alcoholic beverage. Fermented pulp of red ashberry, distillates and alcoholic beverage blends from ashberry were used as objects of the study. To determine the organoleptic and physico-chemical indicators in the work, standardized analysis methods and certified methods were used. The effect of various yeast races and fermentation conditions on the change in biochemical composition of the red ashberry pulp was studied. For this raw material type fermentation, recommended Siha 3 yeast race. The positive effect of the Vitamon Combi fermentation activator on the fermentation efficiency and the formation of qualitative characteristics of the fermented pulp, including its amino acid composition, is shown. It was established that the optimal conditions for fermentation is the anaerobic regimen at a temperature of no higher than 22 ºС. The effect of fractional distillation operating parameters in a direct distillation unit on the volatile components’ composition and concentration in ashberry distillate is studied. It is recommended to obtain a high-quality distillate to carry out the selection of the head fraction in the amount of 2.5% of the distilled pulp volume, and the selection of the tail fraction to start when the strength in distillate reaches 45% vol. It is shown that within 30 days of exposure in the distillate, a certain chemical equilibrium is achieved and its taste and aromatic characteristics are harmonized. The blending conditions of the alcoholic beverage are determined and the technological processing modes are established to ensure its high consumer properties. The conducted studies have allowed to develop innovative technology for a new alcoholic beverage from red ashberry.

The Agroforestry Heritage System of Sabana De Morro in El Salvador

Traditional agroforestry systems are recognized as having great importance for providing multiple benefits for local communities all over the world, especially in tropical countries. Thanks to their multifunctional role, they can support small farmers, contribute to hydrogeological risk reduction, water regulation, preservation of soil, agrobiodiversity and landscape, as well as being examples of mitigation and adaptation towards climate change. The Globally Important Agricultural Heritage Systems (GIAHS) programme of the Food and Agriculture Organization (FAO) aims to identify agricultural systems of global importance, preserving landscape, agrobiodiversity and traditional knowledge, through dynamic conservation principles. The Sabana de Morro is a traditional agroforestry system located in El Salvador based on cattle grazing in pastures with the presence of Crescentia alata and Crescentia cujete trees, locally called Morro or Jícaro. We documented the main characteristics of this system, that has never been deeply studied, in the Municipality of Dolores, in accordance with the five GIAHS criteria, and through detailed land use mapping, to assess the relations between landscape structure, agrobiodiversity and traditional silvopastoral practices. Sabana de Morro proved to be based on strong interactions between trees, cattle and farmers. The pulp of the Morro fruits is eaten by grazing cattle, completing their feeding and giving a peculiar taste to the locally produced cheese. Morro trees provide shade for the animals while cattle contribute by spreading their seeds that also take advantage of the manure. Results show that this agroforestry system contributes to the preservation of a rich agrobiodiversity and of the traditional landscape. At the same time, it supports local farmers’ livelihood and is consistent with the aim of the GIAHS programme, even if further surveys and research are needed to assess the real possibility of the inclusion in this FAO programme.

STUDI PENGOLAHAN SOSIS IKAN KERANDANG (Channa pleurophthalma) DENGAN BAHAN PENGISI KACANG MERAH (Phaseolus vulgaris L)

This study is a diversified processing of fish. The aims of the experiment completely randomized design to study the effect of red bean paste in the processing of fish sausage kerandang (Channa pleurophthalma). Results showed that the addition of red bean paste on the flesh of the fish kerandang very significant effect. The Best fish sausage obtained C treatment, namely by mixing fish meat kerandang creamed 500 grams with 300 grams of red bean paste. Criteria nutritions value generated as follows: protein = 16.45%; Carbohydrates = 24.32%; Fat = 1.07%; water = 58.53%; the average value of organoleptic = 7.41 on hedonic scale. Specifications sausage produced is clean and attractive, distinctive smell of sausage and appealing taste, peculiar taste of fish sausage and tasty, with a texture quite compact.

On farm management of Acca sellowiana (Myrtaceae) as a strategy for conservation of species genetic diversity

Domesticated crop species are typically impacted, experiencing remarkable changes in the genetic structure of managed group of plants in comparison to its source populations. On the last years, several regional fruit trees have gained worldwide notoriety due to peculiar tastes and nutritional potentials. Therefore, cultivation of fruit trees became a suitable alternative to conservation of genetic resources as well as an important source of regional development. Acca sellowiana is a fruit tree with high economical potential. In this study, we evaluated the effect of management on genetic diversity in four differently managed populations of A. sellowiana, in comparison to plants of natural occurrence in Southern Brazil. Based on putatively neutral microsatellite markers, we show that managed populations of A. sellowiana retain high levels of molecular genetic diversity in comparison to natural populations, but also effects of plant selection on levels of inbreeding, LD, HWE and evolutionary patterns. Overall, we show that the management used by farmers, in addition to conserving molecular diversity, tend to increase the genetic variability, an important element for sustainable agricultural designs such as agroforestry systems, and better use of agroecosystem resources.

Cryogenic grinding for better aroma retention and improved quality of Indian spices and herbs: A review

AbstractSpices are very well‐known for their characteristic aroma and peculiar taste from ancient time. Grinding of spices is an old practice using different grinding equipment suited as per prevailing conditions. In modern era, the popularity of quality processed products has increased in spices. Cryogenics has very important role to play in food sector. Liquid nitrogen is the preferred among all available cryogens to obtain desired low temperature in food grinding. Grinding of spices at very low temperature produced superior quality ground powder with better hygiene. In spite of a proven technology it is not being popular in developing countries including India due to high initial investment. Present review article brings together the original work done to realize physico‐mechanical, thermal and grinding characteristics, aroma profile, and medicinally important compounds of selected spices for developing design of low cost cryo‐grinder specifically for spices and its possible commercial application.Practical applicationsCryogenic grinding of spices and herbs not only retain the volatiles with no loss as well as maintain the originality in flavor quality, thus has prospective commercial uses. Enhancement of pharmacological properties opens another important avenue for utilization of this technology for herbal grinding in Ayurveda and other traditional system of medicine. Particle size up to 50 μm may be achieved by cryogenic grinding which in turn will be more effective in medicinal or therapeutic use. Less quantity of herbal drugs will be required if ground cryogenically.

English

Plantains are important sources of high-calorie energy in Ghana. They are also of great socio-economic importance in the country, and very important sources of rural income. Although several species exist all over the world, plantains belonging to the AAB group are unique to West Africa and Ghanaian collections have unique features and peculiar taste. Morphological and biochemical characterization are the popular techniques used to characterize plantain genotypes in Ghana. Thus, there is limited report on molecular characterization of plantains genotypes. Characterization based on morphologic characteristics alone may be limited since the expression of quantitative traits is subjective to strong environmental influence. Alternatively, molecular characterization techniques are capable of identifying polymorphism represented by differences in DNA sequences. The objective of this research was therefore to conduct molecular characterization of Ghanaian local accessions of plantain and assess relationship amongst known genotypic groups (populations). This study sampled 40 accessions of plantains representing four popular genotypic groups. Simple Sequence Repeats (SSRs) were used to assess diversity in reference to a set of global Musa collections. The 40 accessions of plantain were clustered into populations as being French plantain, True Horn, False Horn, and Hybrid prior to analysis. PopGene version 32 was used to analyze the data. This revealed that the overall plantain population used have Shannon’s Informative Index (I) value of 0.61±0.28 in the overall plantain population,  100% polymorphism for all loci, 2.7±0.67 and 1.81±0.45 for ne and na respectively. Average heterozygosity was 0.34±0.17, loci mMaCIR231 and mMaCIR07 were the most informative, having I values of 0.85 and 0.81 respectively. The Fis and Fit values were both negative indicating lack of inbreeding and the gene flow value was 0.533. The study also revealed relationship among the various populations (French plantain, True Horn, False Horn, and Hybrid) on basis of molecular characterization. Key words: Characterization, false horn, french plantain, molecular, PopGene, simple sequence repeats, true horn.  

Book Reviews

Robert Zymek of the University of Edinburgh reviews “Europe Isn't Working,” by Larry Elliott and Dan Atkinson. The Econlit abstract of this book begins: “Examines the single European currency, tracing the origins of monetary union to the gold-standard track, as well as its development during the design stage in the late 1980s and 1990s, and comparing the euro in theory against the euro in practice. Discusses a tale of two product launches; designing a euro inferno; the French vice--gold, the euro, and a peculiar taste for monetary discipline; no end of a lesson--how schools of thought collide in the Eurozone; two crises in a cruel sea--Ireland and Iceland; how Gordon Brown, Ed Balls, and the man in the white coat saved Britain from a euro nightmare; the Sisyphus effect--Greece's tormented euro-odyssey; the Italian job--Italy's role in the story of the euro; the Eurozone's never-ending crisis; and the end of the affair--why the left is falling out of love with the euro.”

Rocket salad: crop description, bioactive compounds and breeding perspectives

Rocket salad is a plant member of the Brassicaceae family whose name encloses species of the Eruca and Diplotaxis genera characterized by leaves with peculiar pungent taste and strong flavour. It has been originated in the Mediterranean area and nowadays is worldwide cultivated and consumed as food condiment and in ready-to-use mixed salad packages. Several other uses are recognized in cosmetics and medicine. This crop represents a valuable source of health benefits due to the presence of a range of health-promoting phytochemicals including carotenoids, vitamin C, fiber, polyphenols, and glucosinolates. These compounds are potentially linked in the prevention of certain diseases and types of cancer. Glucosinolates, represent the major class of compounds in rocket, and their hydrolysis products are responsible of the typical pungent aromas and flavours. Despite the continuous increase of the global consumption during the recent years, few efforts have been carried out in genetic improvement programs aimed to constitute new varieties due to biological and reproductive barriers. In the present article is provided a brief overview of the principal species of rocket salad used in dietary and discussed the qualitative properties as well as the potentiality and constraints for breeding.

Application of Food Extrusion Process to Develop Fish Meat-Based Extruded Products

Food extrusion provides a great versatility for the development of low-cost, high-nutritive and convenient food products such as cereal-based snacks and food products. Extruded snacks are gaining importance nowadays due to their peculiar taste, texture and convenience. Extruded products contain low levels of protein, which makes it necessary to fortify them with protein-rich diets. One of the possible ways for alleviating this problem is to utilize fish and fish proteins to enrich cereal-based extruded products. Demand for fish meat and fish meat-based products is increasing day by day, and utilization of bycatch, low-cost and underutilized fish and shellfish is a major current issue. Utilizing fish meat and fish portions to develop extruded products will add value to the low-cost and underutilized fish and shellfish, thus promoting their utilization. The major factors during extrusion processing which affect the physical and chemical properties of the final product are high barrel temperature, feed moisture, composition of raw materials (protein and starch mainly) and the screw speed. Extrusion processing and changes in the ingredients will influence the system variables as well as product characteristics. In this view, the present article describes in detail about food extrusion process, application of food extrusion to develop fish meat-based extruded products, quality of fish-based extruded products and future prospects of the technology.