Studies On The Key Technology Of Processing Fish Cake And Shred Fish From Tilapia's Frittered Meat

In 1957, the Chinese mainland started to introduce Tilapia. The annual yield of Tilapia in 2003 reached to 806,000 tons sharing 54% of the annual yield of Tilapia in the world, and it is the fifth in the annual yield of the freshwater fish farmed in Chinese mainland.Majorities of Tilapia are processed into fillets, and it leads to bring a lot of frittered meat (about 10% total weight of Tilapia). The frittered meat is not made use of nicely and only processed into cheap fish powder. It is a very good path for making use of it that the Tilapia's frittered meat is processed into fish cake or shred fish.In this paper, the results of studies on the key technology of processing fish cake and shred fish from Tilapia's frittered meat are as fellows:1.Through single factor experiment and orthogonal experiment, the influence of the factors of craft and supplementary materials on the gel characteristic of fish cake from Tilapia's frittered meat was studied according to bending experiment and sensory evaluation and analysis of Microsoft Excel 2000 and the SAS System for Windows 9.0.The results showed that the primary and secondary order of influence of several main supplementary materials on gel characteristic of Tilapia was that salt was the first, and potato starch was the second, and soybean protein was the third, and sugar was last. To enhance gel strength, the optimal dosage of supplementary materials is that salt (2%) and potato starch (10%) and soybean protein (6%) and sugar (6%) .The results also showed that the primary and secondary order of influence of several main crafts on gel characteristic of Tilapia was that method of washing was the first, and the time of chopping and mixing was the second, and the times of washing and the time for steaming was last. To enhance gel strength, the optimal parameter of several main craft is that method of washing (H₂O) and the times of washing (2 times) and the time of chopping and mixing (40min) and time for steaming (40min) .