Abstract:To develop deep-processed products based on tilapia meat, ready-to-eat (RTE) fish tidbit was prepared with tilapia fillet as the raw material, and several key processing steps in the preparation of RTE fish tidbit were optimized. First, the fillet cooking method was determined based on the heat transfer curve of fish fillet and the thermal denaturation temperature of fish meat measured by differential scanning calorimetry (DSC). Subsequently, different binders were used to mold the fish meat, and its texture and sensory attributes were analyzed and compared. Lastly, the seasoning formula of RTE fish tidbit was optimized by uniform design experimentation and sensory evaluation based on the principle of fuzzy mathematics. The optimum pre-cooking time and temperature were 10 min and 75 ℃, respectively.and the best formula of binding agents for the RTE fish was 1.0% xanthan gum, 4.0% soy protein isolates. The optimum contents of seasoning mixtures were 1.20% edible salt, 1.38% monosodium glutamate, 9.98% plantation white sugar, 1.14% Chinese five-spice powder, 0.10% Chinese liquor and 0.10% soy sauce. The RTE fish tidbit prepared using the optimized formula had a good textural characteristic, attractive color, strong fish-meat flavor, medium hardness and softness, and delicious taste.
