A process for producing ready-to-eat red tilapia jerky

Abstract

The utility model discloses a process for producing ready-to-eat red tilapia jerky comprising soaking filleted red tilapia in a brine solution consisting of 4% (w / v) salt and 2.5% (w / v) ground ginger in water for one (1) hour at ambient temperature, forming the brined tilapia into flattened sheets of substantially uniform thickness, drying the sheets at 65°C for three (3) hours, and roasting the dried sheets at 120°C for ten (10) minutes on each side. The process results in a dehydrated and shelf-stable jerky product having a moisture content of not more than 15% by weight and a water activity (aw) of not more than 0.85. The product exhibits a shelf life of at least six (6) months under ambient storage conditions without refrigeration.