Volume 13 Issue 6
Dec.  2017
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ZHAO Zhixia, WU Yanyan, LI Laihao, CHEN Shengjun, LIN Wanling, DENG Jianchao. Study on fast brining technology for low-salinity tilapia fillets[J]. South China Fisheries Science, 2017, 13(6): 105-114. DOI: 10.3969/j.issn.2095-0780.2017.06.013
Citation: ZHAO Zhixia, WU Yanyan, LI Laihao, CHEN Shengjun, LIN Wanling, DENG Jianchao. Study on fast brining technology for low-salinity tilapia fillets[J]. South China Fisheries Science, 2017, 13(6): 105-114. DOI: 10.3969/j.issn.2095-0780.2017.06.013
shu

Study on fast brining technology for low-salinity tilapia fillets

  • 1.

    Key Lab. of Aquatic Product Processing, Ministry of Agriculture; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

  • 2.

    College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

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  • Received Date: May 04, 2017
  • Revised Date: June 04, 2017
  • Accepted Date: July 20, 2017
    Graphical Abstract
    • Abstract

  • To design a fast brining technology for low-salinity tilapia (Oreochromis mossambicus) fillets, we compared four brining methods (standing brining, saline injection, vacuum brining, ultrasonic-assisted brining) on tilapia fillets quality (salt content, water content, weight changing rate, pH, proteolysis index, texture property). Besides, on the basis of single factor experiment of saline injection and with response surface methodology, we studied the effects of salt concentration, brining time and ratio of fillet mass (g) to brining liquid volume (mL) on the salt content of the saline injection fillets, and then optimized the process. The results show that the saline injection fillets had the best brining effect with high salt permeation rate, good product quality and high product yield rate. The single factor experiment indicates that salt concentration, brining time and ratio of fillet mass (g) to brining liquid volume (mL) were the main influencing factors. The conditions optimized by Box-Behnken design are as follows:salt concentration of 2.26 mol·L-1, brining time of 2.5 h, ratio of fillet mass (g) to brining liquid volume (mL) of 1:3.4. Under these conditions, the actual salt content was 2.93%, and the relative error of the target prediction value was 2.39%, showing feasibility of this optimization.

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