Food and Fermentation Industries >

2021 , Vol. 47 >Issue 22: 170 - 177

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028260

Study on the roasting process of tilapia breast

  • JIANG Pengfei ,
  • YU Wenjing ,
  • FAN Xinru ,
  • ZHANG Rui ,
  • FU Baoshang ,
  • WEN Chengrong ,
  • ZHENG Jie
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  • 1(National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116033, China)
    2(College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China)
    3(Dalian Gezhi Intellectual Property Agency Co.Ltd., Dalian 116011, China)
    4(Liaoning Ocean and Fisheries Science Research Institute, Dalian 116021, China)

Received date: 2021-06-04

  Revised date: 2021-07-16

  Online published: 2021-12-16

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Abstract

To investigate the quality changes of preserved tilapia breast under different roasting conditions, the color, texture, moisture migration and microstructure of samples were compared. The results showed that with the increase of roasting temperature and time, the hardness, chewiness and sheer force of preserved tilapia breast fish increased gradually, while the elasticity showed a trend of decline. In terms of color, L* value showed a decreasing trend, while a* value and b* value gradually increased. High temperature and long time would have adverse effects on the color of preserved tilapia breast. The internal moisture and moisture fluidity of the preserved fish decreased gradually with the increase of roasting time, and the lipid may overflow if the temperature was too high. In addition, the microstructure showed that the muscle fibers gradually broke and the gap within fibers increased after roasting for 15 min. Integrate all factors and sensory evaluation results, the samples roasting at 140 ℃ for 15 min were suitable conditions for preserved tilapia breast. In this condition, the hardness and chewiness were moderate, the color was bright, the internal water was mobilizable, and the microstructure morphology was the best.

Key words： tilapia; baked; quality; water state; microstructure

Cite this article

JIANG Pengfei , YU Wenjing , FAN Xinru , ZHANG Rui , FU Baoshang , WEN Chengrong , ZHENG Jie . Study on the roasting process of tilapia breast[J]. Food and Fermentation Industries, 2021 , 47(22) : 170 -177 . DOI: 10.13995/j.cnki.11-1802/ts.028260

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