This article studied preliminary the effect of low-concentration salt treatment on hot air drying of tilapia fillets, and analysed the change of the total volatile base-nitrogen and the shrinkage rate in the drying process.
The technology of instant fried fish skin was studied, using the castoff of tilapia fillets, in order to improve the economical efficient and promote the development of aquaculture.
Similarly, polychlorinated biphenyls (PCBs) were detected in tilapia fillets at levels that may increase the cancer risk for those anglers also eating more than 4 meals of tilapia per week.
In this paper,key points on processing technique,attentive things during operation,the hoarding and conveyance were introduced in detail.Regular request and quality standard for frozen tilapia fillets were made at the same time.
The technology of instant fried fish skin was studied, using the castoff of tilapia fillets, in order to improve the economical efficient and promote the development of aquaculture. Through the tests of seasoning formula, fried temperature and sensory evaluation, the optimal technological condition was determined.
A new sterilization agent--food grade Hydrogen peroxide was studied for sterilization application in tilapia muscle. The optimal sterilization conditions were 1.27g/L, 6 min processing and the volume was twice as the sample. In order to erase residues on the surface and prevent further oxidation of tilapia fillets organism substance, enough washing to sample was necessary.