Studies On Instant Smoked Tilapia

The output of Tilapia in our country was more than half of the world,with e characteristics of easy to cultivation, low price and delicious, while it is a;t that the level of technology and add-value of products is low. Nowdays, ore and more attentions has been paid to develop deep processing technology Tilapia. In this paper, with fresh fish meat as the material, the processing hnology, quality of the product and change during the storage were studied, ich will provide technical support to tilapia deep processing industry. The in results and conclusions were as follows:The compostion of fresh tilapia was analyzed and the initial protein naturation temperature which reached61.1℃of fresh fish was determined by C, the drying and quality drying rate curve were drawed at50,55,60℃, ich indicated that the optimal drying temperature was60℃.)mbining instrumental determination with sensory evaluation, the changes of e and color of the fish meat were researched during processing; the results d that the effects of moisture contents and cooking way occupied significant oution. The effects of smoked fluid type and concentration on the color of d tilapia,, the optimal primary seasoning sauce was achieved by sensory evaluation, and the pulse pressure rolling equipment improving the salted liquid penetration rate was certified.In order to understand its change during the processing, the volatile compounds of fresh meat, smoked meat, smoked and salted meat,smoked and salted fish adding spice oil were indentified by GC-MS, The results showed that there were17kinds of volatile components in fresh meat, while35kinds of volatile components were detected in smoked meat and phenolic substances increased after smoking. The effect of salted processing is little to the product, smoked and salted fish adding spice oil was detected53kinds of volatile components; Adding spices oil endowed ester material, phenolic compounds and unsaturated olefins kind material, which had an obvious effect on flavor of products.The optimum Technological Condition of producing instant smoked tilapia fillet:fillets were immersed into3mL/100g water shading smoked liquid for1h, and then predried to water contents of53.4%-56.2%by hot air drying at60℃for7-8h, then added2%salt contents,3%sucrose contents, and0.2%monosodium glutamate contents in samples,and salted in pulse pressure rolling equipment with pulse pressure vacuum0.08Mpa, pressure change for10min-10min for0.5h;vacuum packaging after adding spiced oil.the products were obtained by cooking30mins at100℃or10-20mins at121℃.The quality changes under different storage conditions in60d were investigated; The texture, colour and physical and chemical, microbiology indicators had changed, but all were within acceptable limits. The AV changes of the product were adjusted to first order kinetic model, Arrhenius equation of AV was k=11.3998e-15.1656×103/RT. The shelf lives of vacuum-packed instant smoked tilapia were247.8d、186.4d、137.9d separately at20、30、37℃. The shelf life of products adding preservatives at37℃reached146.7d.