Food and Fermentation Industries >

2010 , Vol. 36 >Issue 05: 64 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.05.025

Food and Fermentation Industries

Study on Technology of Liquid-smoked Tilapia(Oreochromis aureus)Fillets

  • Chen Sheng-jun ,
  • Li Lai-hao ,
  • Xue Chang-hu ,
  • Huang Jing-fen ,
  • Yang Xian-qing ,
  • Diao Shi-qiang ,
  • Wu Yan-yan ,
  • Qi Bo
Expand

Online published: 2010-05-25

Fold

Abstract

In this paper,the technology of liquid-smoked tilapia fillets was studied.Through the orthogonal experiment and the sensory analysis,the best technical conditions were: salt concentration 15%,marinade time 60min,the optimal brining concentration 25%,brining time 5min,the flux of liquid 4L/h,the smoking time 20min,and the drying time 60min.

Key words： tilapia(Oreochromis aureus)fillets; liquid-smoked; technology

Cite this article

Chen Sheng-jun , Li Lai-hao , Xue Chang-hu , Huang Jing-fen , Yang Xian-qing , Diao Shi-qiang , Wu Yan-yan , Qi Bo . Study on Technology of Liquid-smoked Tilapia(Oreochromis aureus)Fillets[J]. Food and Fermentation Industries, 2010 , 36(05) : 64 -67 . DOI: 10.13995/j.cnki.11-1802/ts.2010.05.025

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.