Optimization of Curing Conditions for Production of Flavor Tilapia
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Abstract:
Curing tilapia was used as the research objective and the content of salt in fish , amino nitrogen in fish and the content of protein in brine were adopted as the investigating indicators .Three curing parameters including curing time, dry-salting temperature and curing concentration were optimized using central composite design and response surface methodology based on single factor investigations for achieving maximum the sensory evaluation value .The influence of curing condition on the content of salt in fish ,amino nitrogen in fish ,the content in brine and the quality of products were studied ,the simulated quadratic polynomial regression equation of prediction model was set up between the results of sensory evaluation and determined indicators in different dry-salting factors .The results showed that the dry-salting time significantly affects the contents of salt and amino nitrogen in fish as well as the content in brine, while the effect of dry-salting concentration on amino nitrogen in fish is not significantly. The model set up by response surface method showed that regression equation fit well with experimental data and the content of sodium chloride greatly affects the sensory evaluation, followed by dry-salting time and dry-salting temperature. When the dry-salting time, dry-salting temperature and sodium chloride content were 4.28h, 9.64 ℃ and 1.64%, respectively, tiptia showed the best sensory quality. The results were basically corresponding to model prediction.
