| As the changes in lifestyle of moderate consumer,people purchase "easy" life style.We tend to spend less time and make delicious food,which lead to a sharp increase in the demand for convenient foods.Prepared Food is one kind of convenience food,and can be directly cooked,which has been widely used in numerous home kitchen.China is a main country in the production and consumption of tilapia.However,at present,the development regarding processed tilapia in China is still limited.It is of great meaning to resolve the major facts that limit the deep processing of tilapia for the development of tilapia industry.Therefore,we investigated the major processing procedure of prepared tilapia food including reducing bacteria,deodorant and ripening.This study aims to provide theoretical basis and technical guidance for the development of tilapia refrigerated conditioning food.1.The effects of treatment time(0,5,10,15 and 20 min)on the total number and physicochemical properties of tilapia fillets were investigated.The results showed that chlorine dioxide treatment could cause significantly decrease in the total number of colonies(p<0.05).After 10 min of treatment,the fish meat was detected aseptically.The treatment of chlorine dioxide could affect the physicochemical properties of tilapia.Chlorine dioxide treatment could result in a significant increase in thiobarbituric acid value(TBARS)(p<0.05)of tilapia,and could lead to an obvious decrease in protein sulfhydryl content(p<0.05).In addition,with the prolonged treatment time,the hardness,L*value and b*value of the tilapia fillets gradually increased,whereas the a*value of the tilapia fillets gradually decreased.The pH and water retention did not change significantly with treatment time(p>0.05).2.Chinese herbal medicine(Ginger,Garlic,Coriander)was selected as materials to prepare the raw solutions of decoction.The Analytic Hierarchy Process(AHP)and Fuzzy mathematics was used to evaluate the effects of different decanting agents on the sensory of tilapia.The results showed that ginger,garlic and fragrant extracts could affect the sensory of tilapia.The sensory of tilapia treated with the garlic juice was good than that of treated with ginger and coriander juices.3.HS-GC-MS was used to analyze the effect of garlic water extract on the tilapia flavor.The effects of different concentrations of garlic extract on thiobarbituric acid value(TBARS),total number of colonies,sensory evaluation and volatile flavor substances were studied.The results showed that garlic extract could be significantly inhibited compared with untreated.The increase of TBARS(p<0.05);the higher concentration of garlic extract(6?10 g/L)could significantly inhibit the increase of the total number of colonies(p<0.05);with the increase of garlic extract concentration,The sensory evaluation value gradually increased,and at 6 g/L,it had the best sensory evaluation,and then gradually decreased.Compared with untreated tilapia,the relative content of astringent substances in 6 g/L garlic juice treated tilapia was significantly reduced after storage.Garlic juice not only has the effect of covering up the smell of tilapia meat,but also inhibits the production of astringency.4.The effects of three kinds of hot processing methods of frying,steaming and microwave heating on the flavor of tilapia fish were analyzed by profile analysis.The fried and cooked meat water obtained a higher sensory evaluation than at 1:2,while the microwave ripening and water steaming meat water ratio gave a higher sensory evaluation at 1:1.The fried tilapia meat has the highest comprehensive evaluation score.There was no significant difference in the comprehensive evaluation of tilapia after water steaming and microwave heat treatment(p>0.05).Changes in biochemical reactions such as lipid oxidation and protein oxidation during different heat treatments may be important reasons for the difference in flavor of fish fillets. |
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