Study On Preparation Process Of Restructured Tilapia Meat And Improvement Of Its Quality By Organic Acids

Tilapia has a delicious meat and tender meat.It is known as "white meat salmon" and is popular among consumers because of its low fat content,high protein content and rich in polyunsaturated fatty acids.In the process of processing tilapia fillets,a large amount of by-products such as minced meat,fish skin and fish head are produced,resulting in great waste of resources and environmental pollution.In order to improve the added value and utilization rate of tilapia by-products,this paper studied the processing technology and optimization of tilamine transaminase restructured tilapia meat products with tilapia fishmeat as raw material,and studied the citric acid improvement reorganization.The quality of non-fish meat products and the process of preparing tilapia sausages by compound lactic acid bacteria aimed at improving the comprehensive utilization effect of tilapia by-products,in order to provide technical support for the deep processing of tilapia.The specific research content and results are as follows:1.Preparation and process optimization of restructured tilapia meat productsIn order to explore the optimal process for preparing restructured tilapia meat products from tilapia minced meat,firstly,a certain amount of sodium chloride,glutamine transaminase and calcium chloride were added to the minced meat to discuss the restructured tilapia meat products.The optimum curing temperature and time were determined by single factor test to determine the addition amount of sodium chloride,glutamine transaminase and calcium chloride.Finally,the best three-factor three-level response surface optimization test was used to determine the best quality of restructured tilapia meat products.Process.The results showed that the optimum curing conditions of the restructured tilapia meat products were 2 hours at 25?.The single factor test determined that the addition amounts of sodium chloride,glutamine transaminase and calcium chloride were 5 g/kg and 10 U/kg,4 g/kg;determine the optimal processing conditions are sodium chloride,glutamine transaminase,calcium chloride added amount of 5.15 g/kg,9.50U/kg and 3.90 g/kg.The hardness of the recombinant tilapia meat products can reach 3804 g under the above process conditions,and the order of the hardness value of the recombinant tilapia meat is the amount of glutamine transaminase added>the amount of calcium chloride added>the amount of sodium chloride added.2.Study on improving the quality of restructured tilapia meat products by organic acidsIn order to investigate the effect of organic acids on improving the quality of restructured tilapia meat products,three different organic acids were added during the preparation of restructured tilapia meat products,and the effects of different organic acids on the quality of restructured tilapia meat products were compared.It was found that citric acid improved the effect of restructured tilapia meat products,followed by lactic acid and finally malic acid.The hardness,adhesiveness and chewiness of the restructured tilapia meat products prepared by adding citric acid were significantly improved,the water holding capacity and the dry-wet specific gravity were increased,the whiteness was increased,the cohesiveness was not changed,the elasticity was slightly decreased,and the moisture was slightly decreased.The activity is reduced,the rehydration rate and cooking loss are slightly reduced.Through polyacrylamide gel electrophoresis,determination of salt-soluble protein content,Raman spectroscopy and microstructure measurement,it was found that the secondary structure and microstructure of fish protein in restructured fish meat products changed,the content of salt-soluble protein decreased,muscle The globulin is slightly degraded.The above results show that citric acid can significantly improve the sensory and physical and chemical properties of restructured fish products..3.Application of kumquat lemon in the preparation of restructured tilapia meat productsBased on the theoretical basis of organic acid to improve the quality of restructured tilapia meat products,the organic acid-rich kumquat lemon juice is used to improve the restructured tilapia meat products in the process of preparing recombinant tilapia meat.The results showed that the hardness,adhesiveness,cohesiveness and chewiness of the restructured tilapia meat products increased significantly after adding kumquat lemon juice.The water holding capacity and the dry-wet specific gravity increased,the elasticity did not change significantly,the water activity decreased,and the whiteness decreased.Reduced,the rehydration rate decreased slightly,the cooking loss was small,and the Vc content hardly changed during the 100-day storage period.4.Study on the process and quality of fermented tilapia meat sausage by compound lactic acid bacteriaBased on the theoretical basis of organic acid to improve the quality of recombinant tilapia meat products,the effect of lactic acid bacteria fermentation on the quality of tilapia meat sausage was discussed.The effects of single strain fermentation and compound strain fermentation on the quality of tilapia meat sausage were studied by comparing Lactobacillus plantarum,Lactobacillus bulgaricus and lactic acid bacteria.The results showed that lactic acid bacteria grew rapidly when lactic acid bacteria were inoculated with tilapia as a substrate.The lactic acid and bacteriocin produced inhibited the growth of Escherichia coli and Pseudomonas in fish sausages.The addition of lactic acid bacteria could improve fish meat.The texture of the sausage,lowering the pH,increasing the water holding capacity,improving the chroma,inhibiting the TVB-N content and increasing the TBA value.Moreover,the fermentation effect of the composite strain is better than that of the single strain fermentation,and the fermentation of the composite strain can significantly improve the whiteness,hardness and elasticity of the tilapia sausage,and improve the color and texture of the fish sausage.