Frozen Tilapia Fillets Processing Analysis And Research Of Segmentation Technology

Tilapia is tropical fish,native to Africa,commonly known as African carp in China. Tilapia aquaculture in China are mainly concentrated in coastal areas, especially in South China,Hainan is one of the most important aquaculture and export processing base in China. Hainan University, engaged in the tilapia processing research,provides the direction of development and technology platform for upgrading tilapia industry and technological innovation.As many countries catch a large number of Marine fish resources,it causes the amount of Marine fish resources gradually recession,and prompts tilapia aquaculture industry beginning to be taken seriously.Tilapia with hypertrophy flesh,soft texture,white flesh has been enjoyed by Europe and the United States, Japan, South Korea,the Middle East and so on. The demand and consumption trend is constantly rising; it provides good market environment for the rapid development of the tilapia export processing enterprises. According to statistics show that tilapia aquaculture amount and output in China more than the world average level of1.5times.But domestic fisheries processing technology development is relatively slow, it not only makes the industry fall behind the international advanced level, also greatly influences our tilapia product competitiveness in the market. Therefore,the author has carried on the investigation and research of Hainan tilapia industry.Choosing frozen tilapia fillets as the main research object, making an in-depth understanding of the current Hainan frozen tilapia fillets process status, problems and the needs of the development of the enterprise and carrying on the analysis and research hopes that we can provide direction of Optimization and improvement for enterprise and improve the Hainan fillets of processed products in the international market competitiveness through exploring the key problems in the process.This paper made analysis of the results of the investigation on Hainan tilapia processing enterprises, it has made Further discussion about fish selection and temporarily raising, bleeding fish and dying fish fillet, cleaning fish fillet in water and using medicine, freezing tilapia fillet and different kinds of packaging technology.The fillets of process optimization process and inspection standards have been proposed with reference to the current domestic and foreign advanced processing technology.Through experimental analysis,it is concluded that the different ways of death and bleeding time will affect the quality of fish.Exports of tilapia is prohibited to use CO to dye, it is suggested that using some new and safe stain.At the same time,we recommend to choose new water retaining agent in order to avoid the environmental pollution caused by phosphorus exceed the standard.We have obtained some achievements on preservation technology combining partial freezing and vacuum packing。It has greatly extended the shelf life of the tilapia fillets through technology improved by using vacuum packing after partial freezing.Finally, through the analysis of the structure of the fresh tilapia slice profile layer division of fresh fish muscle. Using mass structural compression in different positions of the measurement methods of fresh tilapia muscle tissue for research,analysis of tilapia of different parts of the muscle tissue.Based on this, put forward the segmentation processing of tilapia fillets technology,to improve product quality and product value-added, tilapia in the protein content of the different parts of the muscle tissue and fat content measurement analysis,discovered the existence of significant differences,which provides a theoretical basis for tilapia segmentation processing technology.And found that after segmentation processing of frozen tilapia fillets quality be improved,and studied the reason that it obviously prolong shelf life.We have made frozen surimi and frozen fish ball through segmentation processing technology in some enterprises, and made study on its quality and structure properties.This article hopes to use science and technology innovation as the power and to Improve the technology content as the methods in order to Improve the frozen tilapia product competitiveness in the international consumer market.