Research On Correlation Of Frozen Water Content With Texture Properties In Frozen Tilapia Fillets

Tilapia industry develop very quickly in Hainan because of the tender meat, delicious taste,no small thorn and the suitable of tropical environment. Main products of tilapia is frozen tilapia fillets.As the high demand of the international market for chilled tilapia fillets, how to reduce and control the damage of the tilapia fillets muscle tissue in the freezing process is the key technology to ensure product quality. In terms of food freezing, its essence is the process that moisture phase turn into ice crystals. Different degrees of frozen water in frozen food confront different quantity of ice crystals, so the impaction of texture quality is also different. Frozen water content is important in the freezing process and rational guiding significance to design of food freezing process control frozen food quality.This study puts forward to some frozen temperature for frozen tilapia fillets frozen water content and the change of the structure parameters should be there is a fixed relationship. Quality and structure parameters can be determined through texture profile analysis, compare tilapia fillets structure parameters and frozen water content under different temperature.The variation of the electrical characteristics in tilapia fillets freeze process was analyzed, the characteristics change when the ice crystals format was compared, a new rapid and accurate determination to determine the initial freezing point was established.With fillets texture profile analysis on the tilapia under different freezing conditions as-6℃、-21℃、-28℃, the hardness, cohesiveness, elasticity, gumminess, chewiness and other parameters variation of tilapia was determined on the experiment,as well as the data change of shrinkage and juice loss rate. Find the best frozen conditions.Under the best frozen conditions, study the correlation between water freezing rate and texture parameters, comparing the experimental results, the texture properties has different trend with decreasing temperature of frozen tilapia fillets. As the correlation between texture properties and frozen water content is obvious, a new method for determination of frozen water content is created with the mathematical model associated with texture properties, temperature, and frozen water content.