The Key Technologies On Preparation Of Concentrated Seasoning Soup With Waste Tilapia Skeleton

In this paper, the Tilapia waste skeleton was used as raw material to prepare a concentratedseafood seasoning. Cooking process parameters including cooking time, cooking times, Ratio ofTilapia to water and the concentration were determined to prove the feasibility of the productsdeveloping solution, in addition, a mechanical device was invented to separate the bones, meatand soup of cooked Tilapia skeleton; the flavor changes of Tilapia soup was studied by analyzingits volatile compounds during fermentation process and its flavor fingerprint map was drafted,which indicated that the fermentation of Lactobacillus plantarum can substantially decrease fishsmell of the soup and make the smell better; finally, a gel complex experiments and seasoningrecipe experiments were conducted in oder to develop a primary commercial product.The waste Tilapia skeleton was applied to produce soup equipped with High-pressurecooker, experiments results showed that high efficiency of protein and amino nitrogen’sseparation from Tilapia skeleton and dissolution into water was achieved when the condition wascontrolled as follows: Ratio of Tilapia to water:1:6(g/mL(w/v)), Cooking time:90min, Cookingtimes:2times; The viscosity and gel strength tests results showed that sensory attributes wasgood when it was condensed to1/5of its original weight; Nutritional analysis results showed thatthe amount of Unsaturated fatty acids is up to60%, which was typically abundant with Oleicacid, Linoleic acid, Palmitic acid, the content of Ca, Se, Mg, Zn was satisfying, The content oftotal amino acid in the soup was14.5g/100g.Lactobacillus plantarum were applied to ferment the Tilapia soup to deodorize its fishysmell and generate new flavor. Sensory experiments and solid-phase-micro extraction (PDMSDVB and CAR PDMS fiber extraction, respectively) coupled with GC-MS was conducted toidentify its volatile compounds and analyze its flavor changes. Results showed that the soupfermented for4h under37℃with105CFU/mL Lactobacillus plantarum inoculated have themost pleasing odor, whose main volatile compounds are alcohols, aldehydes, acids and esters, itsmost abundant volatile compounds are3-methyl-1-butanol, hexanal, pentanal, octanoic acidethyl ester, acetic acid hexyl ester,2-ethyl-furan, the relative percentage of the alcohols, acidsand esters increase as fermentation time prolonged, whereas the aldehydes’ content falls. In order to develop a concentrated Tilapia seasoning soup with nice flavor which can bestored stably at room temperature and dissolve into boiling water as fast as it could be, Spiceswere applied to obtain a good seasoning flavor, Xanthan gum mixed with Konjac gum are usedto improve its gel properties. The results showed that when20g NaCl,2.8g monosodiumglutamate,2.0g pepper,10g sugar,9.0g ginger,7.5g scallions,5g parsley and0.5g white sesameseeds were added into1Kg Tilapia soup, its flavor was quite satisfying, after it was condensed to1/5of its original weight,0.6g Xanthan gum associated with0.6g Konjac gum were added intothe concentrated soup, then homogenized by a high-speed homogenizer, the product wasinvented which was proven to be highly stable and can be dissolve in boiling water in less than1min to form a gummous, pleasant and tasty soup.