Preparation method of tilapia fillets

Abstract

The present application relates to the technical field of food processing, and discloses a preparation method of tilapia fillets, which uses tilapia as raw material, is pretreated in pickling material, and is post-treated in vacuum constant temperature condition to obtain the tilapia fillets. The pickling material comprises guar gum, garlic powder and pepper oil. The present application provides a preparation method of tilapia fillets, which reduces the fishy smell of the tilapia fillets, improves the fish taste, and prolongs the preservation period of the tilapia fillets through the pretreatment of pickling material and the post-treatment of vacuum low temperature. Through the interaction of garlic powder, pepper oil and guar gum in the pickling material, the stability and taste of the tilapia fillets are significantly enhanced, the fishy smell of the fish is significantly reduced, and the tilapia fillets have a compound flavor of garlic and mushroom.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for preparing tilapia fillets. Background Technology

[0002] Tilapia, native to Africa, is an economically important fish species widely distributed in the Yangtze River basin and south of it in my country, particularly in Guangdong, Guangxi, and Hainan. Tilapia is an omnivorous fish, characterized by its rapid growth, high reproductive capacity, and strong environmental adaptability. It is a key freshwater aquaculture species for global aquaculture research and development. Tilapia meat is delicious, tender, and highly nutritious, containing approximately 20 grams of protein per 100 grams, making it very popular.

[0003] Currently, there are various processing methods for tilapia. For example, CN107736582A discloses a method for making baked tilapia slices. This method uses enzyme treatment and a three-stage low-temperature baking process to process the tilapia slices, making them less prone to breakage during baking. Another example is CN111528417A, which discloses a processing method for ready-to-eat crispy tilapia skin chips. This method uses a three-stage microwave heating process and a flash drying process to process the tilapia slices, giving them good hardness and crispness. The applicant has found that the existing tilapia slices processed in the prior art have the problems of dry and loose fish meat, a strong fishy smell, and the slices are prone to breakage and deformation, resulting in a decline in the taste and quality of the tilapia slices. Summary of the Invention

[0004] To overcome the problems of dry, loose fish meat and strong fishy smell in the processing of tilapia fillets in the prior art, this invention provides a method for preparing tilapia fillets. This method reduces the fishy smell of tilapia fillets and improves the texture and extends the shelf life of tilapia fillets through two processes: pretreatment with a marinade and vacuum low-temperature post-treatment. The interaction of garlic powder, Sichuan pepper oil and guar gum in the marinade significantly enhances the stability and texture of tilapia fillets, significantly reduces the fishy smell of fish meat, and gives tilapia fillets a complex flavor of garlic and mushroom aroma.

[0005] The specific technical solution of this invention is as follows: A method for preparing tilapia fillets involves using tilapia as raw material, pre-treating it in a marinade, and then post-treating it under vacuum and constant temperature conditions to obtain tilapia fillets. The marinade includes guar gum, garlic powder, Sichuan pepper oil, and salt.

[0006] This invention provides a method for preparing tilapia fillets. The method uses tilapia fillets as raw material, which are pretreated with a marinade and then post-treated under vacuum at a constant temperature. The marinade contains guar gum, garlic powder, Sichuan pepper oil, and salt. The garlic powder and Sichuan pepper oil penetrate the fish meat, reducing the fishy smell and giving the tilapia fillets a garlic flavor. Guar gum reduces moisture loss and enhances the stability of the fillets, preventing breakage and deformation during processing and cooking. The vacuum low-temperature post-treatment effectively sterilizes and isolates the fillets from air, significantly extending their shelf life and improving food safety. Furthermore, this invention reveals a synergistic effect between guar gum, garlic powder, and Sichuan pepper oil, which imparts a unique mushroom aroma to the tilapia fillets, significantly enhancing their complex flavor.

[0007] Preferably, the marinade comprises, by weight, 1.5 to 3.5 parts guar gum, 2.5 to 5.5 parts garlic powder, and 2 to 5 parts Sichuan pepper oil; the marinade also includes salt and water.

[0008] Preferably, the guar gum is 1.6 parts by weight, the garlic powder is 3.6 parts by weight, and the Sichuan pepper oil is 2.8 parts by weight.

[0009] Preferably, the pretreatment step includes: marinating the tilapia fillets in a marinade.

[0010] Preferably, the pickling conditions include a pickling temperature of 4-6 ℃ and a pickling time of 20-40 min.

[0011] Preferably, the marinating time is 21 min.

[0012] This invention has found that guar gum, garlic powder, Sichuan pepper oil, and marinating time have the greatest impact on the taste, color, aroma, and texture of tilapia fillets, and that the optimal ratio of guar gum, garlic powder, Sichuan pepper oil, and marinating time is required.

[0013] Preferably, the post-processing step includes heating the tilapia under vacuum constant temperature conditions for 35-45 minutes.

[0014] Preferably, the vacuum constant temperature condition includes a constant temperature of 55~65 ℃.

[0015] Preferably, after post-processing, the tilapia fillets are cooled to a center temperature of 3-5°C within 10-15 minutes.

[0016] Compared with the prior art, this application has the following technical effects: This invention provides a method for preparing tilapia fillets. In this method, the fishy smell of tilapia fillets is reduced by two processes: pretreatment with marinade and vacuum low-temperature post-treatment. This improves the texture of the fish and extends the shelf life of the tilapia fillets. The interaction between garlic powder, Sichuan pepper oil and guar gum in the marinade significantly enhances the stability and texture of the tilapia fillets, significantly reduces the fishy smell of the fish, and gives the tilapia fillets a complex flavor of garlic and mushroom. Attached Figure Description

[0017] Figure 1 The images show the electronic nose radar diagrams of Embodiment 1 and Comparative Example 1 of the present invention.

[0018] Figure 2 This is a shelf-life testing diagram from Embodiment 1 of the present invention.

[0019] Figure 3 The images shown are scanning electron microscope (SEM) images of fish meat from Example 1 of the present invention and untreated tilapia. Detailed Implementation

[0020] The present invention will be further described below with reference to embodiments.

[0021] Example 1: A method for preparing tilapia fillets includes the following steps: Step 1: Clean and slice the tilapia to make tilapia fillets; Step 2: Dissolve 1.6 g of guar gum in 100 g of distilled water. After dissolving, add 3.6 g of garlic powder, 2.8 g of Sichuan pepper oil and 1.5 g of salt and stir well to make a marinating solution. Soak 100 g of tilapia fillets from Step 1 in the marinating solution for pretreatment. The pretreatment conditions are 5±1 ℃ and marinating for 21 min. Step 3: Pack the pre-treated tilapia fillets from Step 2 into aluminum foil vacuum packaging bags, vacuum seal them, and then proceed with post-processing. The post-processing conditions are as follows: place the aluminum foil vacuum packaging bags containing the tilapia fillets in a constant temperature heater and heat them in a constant temperature water bath for 35 to 45 minutes. The temperature of the constant temperature water bath is between 55 ℃ and 65 ℃. After post-processing, remove the tilapia fillets and cool them for 10 to 15 minutes until the center temperature of the tilapia fillets is between 3 ℃ and 5 ℃ to obtain vacuum-cooked garlic tilapia fillets.

[0022] Example 2: A method for preparing tilapia fillets includes the following steps: Step 1: Clean and slice the tilapia to make tilapia fillets; Step 2: Dissolve 1.6 g of guar gum in 100 g of distilled water. After dissolving, add 3.6 g of garlic powder, 2 g of Sichuan pepper oil and 1.5 g of salt and stir well to make a marinating solution. Soak 100 g of tilapia fillets from Step 1 in the marinating solution for pretreatment. The pretreatment conditions are 5±1 ℃ and marinating for 20~40 min. Step 3: Pack the pre-treated tilapia fillets from Step 2 into aluminum foil vacuum packaging bags, vacuum seal them, and then proceed with post-processing. The post-processing conditions are as follows: place the aluminum foil vacuum packaging bags containing the tilapia fillets in a constant temperature heater and heat them in a constant temperature water bath for 35-45 minutes at a temperature of 55-65 ℃. After post-processing, remove the tilapia fillets and cool them within 10-15 minutes until the center temperature of the tilapia fillets is 3 ℃ to 5 ℃, thus obtaining vacuum-cooked garlic tilapia fillets.

[0023] Example 3: A method for preparing tilapia fillets includes the following steps: Step 1: Clean and slice the tilapia to make tilapia fillets; Step 2: Dissolve 1.6 g of guar gum in 100 g of distilled water. After dissolving, add 3.6 g of garlic powder, 3 g of Sichuan pepper oil and 1.5 g of salt and stir well to make a marinade. Soak 100 g of tilapia fillets from Step 1 in the marinade for pretreatment. The pretreatment conditions are 5±1 ℃ and marinating for 20~40 min. Step 3: Pack the pre-treated tilapia fillets from Step 2 into aluminum foil vacuum packaging bags, vacuum seal them, and then proceed with post-processing. The post-processing conditions are as follows: place the aluminum foil vacuum packaging bags containing the tilapia fillets in a constant temperature heater and heat them in a constant temperature water bath for 35-45 minutes at a temperature of 55-65 ℃. After post-processing, remove the tilapia fillets and cool them within 10-15 minutes until the center temperature of the tilapia fillets is 3 ℃ to 5 ℃, thus obtaining vacuum-cooked garlic tilapia fillets.

[0024] Example 4: A method for preparing tilapia fillets includes the following steps: Step 1: Clean and slice the tilapia to make tilapia fillets; Step 2: Dissolve 1.6 g of guar gum in 100 g of distilled water. After dissolving, add 3.6 g of garlic powder, 5 g of Sichuan pepper oil, and 1.5 g of salt and stir well to make a marinating solution. Soak 100 g of tilapia fillets from Step 1 in the marinating solution for pretreatment. The pretreatment conditions are 5±1 ℃ and marinating for 20~40 min. Step 3: Pack the pre-treated tilapia fillets from Step 2 into aluminum foil vacuum packaging bags, vacuum seal them, and then proceed with post-processing. The post-processing conditions are as follows: place the aluminum foil vacuum packaging bags containing the tilapia fillets in a constant temperature heater and heat them in a constant temperature water bath for 35-45 minutes at a temperature of 55-65 ℃. After post-processing, remove the tilapia fillets and cool them within 10-15 minutes until the center temperature of the tilapia fillets is 3 ℃ to 5 ℃, thus obtaining vacuum-cooked garlic tilapia fillets.

[0025] Example 5: A method for preparing tilapia fillets includes the following steps: Step 1: Clean and slice the tilapia to make tilapia fillets; Step 2: Dissolve 1.6 g of guar gum in 100 g of distilled water. After dissolving, add 2.5 g of garlic powder, 2.8 g of Sichuan pepper oil and 1.5 g of salt and stir well to make a marinating solution. Soak 100 g of tilapia fillets from Step 1 in the marinating solution for pretreatment. The pretreatment conditions are 5±1 ℃ and marinating for 20~40 min. Step 3: Pack the pre-treated tilapia fillets from Step 2 into aluminum foil vacuum packaging bags, vacuum seal them, and then proceed with post-processing. The post-processing conditions are as follows: place the aluminum foil vacuum packaging bags containing the tilapia fillets in a constant temperature heater and heat them in a constant temperature water bath for 35-45 minutes at a temperature of 55-65 ℃. After post-processing, remove the tilapia fillets and cool them within 10-15 minutes until the center temperature of the tilapia fillets is 3 ℃ to 5 ℃, thus obtaining vacuum-cooked garlic tilapia fillets.

[0026] Example 6: A method for preparing tilapia fillets includes the following steps: Step 1: Clean and slice the tilapia to make tilapia fillets; Step 2: Dissolve 1.6 g of guar gum in 100 g of distilled water. After dissolving, add 3.5 g of garlic powder, 2.8 g of Sichuan pepper oil and 1.5 g of salt and stir well to make a marinating solution. Soak 100 g of tilapia fillets from Step 1 in the marinating solution for pretreatment. The pretreatment conditions are 5±1 ℃ and marinating for 20~40 min. Step 3: Pack the pre-treated tilapia fillets from Step 2 into aluminum foil vacuum packaging bags, vacuum seal them, and then proceed with post-processing. The post-processing conditions are as follows: place the aluminum foil vacuum packaging bags containing the tilapia fillets in a constant temperature heater and heat them in a constant temperature water bath for 35-45 minutes at a temperature of 55-65 ℃. After post-processing, remove the tilapia fillets and cool them within 10-15 minutes until the center temperature of the tilapia fillets is 3 ℃ to 5 ℃, thus obtaining vacuum-cooked garlic tilapia fillets.

[0027] Example 7: A method for preparing tilapia fillets includes the following steps: Step 1: Clean and slice the tilapia to make tilapia fillets; Step 2: Dissolve 1.6 g of guar gum in 100 g of distilled water. After dissolving, add 5.5 g of garlic powder, 2.8 g of Sichuan pepper oil and 1.5 g of salt and stir well to make a marinating solution. Soak 100 g of tilapia fillets from Step 1 in the marinating solution for pretreatment. The pretreatment conditions are 5±1 ℃ and marinating for 20~40 min. Step 3: Pack the pre-treated tilapia fillets from Step 2 into aluminum foil vacuum packaging bags, vacuum seal them, and then proceed with post-processing. The post-processing conditions are as follows: place the aluminum foil vacuum packaging bags containing the tilapia fillets in a constant temperature heater and heat them in a constant temperature water bath for 35-45 minutes at a temperature of 55-65 ℃. After post-processing, remove the tilapia fillets and cool them within 10-15 minutes until the center temperature of the tilapia fillets is 3 ℃ to 5 ℃, thus obtaining vacuum-cooked garlic tilapia fillets.

[0028] Example 8: A method for preparing tilapia fillets includes the following steps: Step 1: Clean and slice the tilapia to make tilapia fillets; Step 2: Dissolve 1.5 g of guar gum in 100 g of distilled water. After dissolving, add 3.6 g of garlic powder, 2.8 g of Sichuan pepper oil and 1.5 g of salt and stir well to make a marinating solution. Soak 100 g of tilapia fillets from Step 1 in the marinating solution for pretreatment. The pretreatment conditions are 5±1 ℃ and marinating for 20~40 min. Step 3: Pack the pre-treated tilapia fillets from Step 2 into aluminum foil vacuum packaging bags, vacuum seal them, and then proceed with post-processing. The post-processing conditions are as follows: place the aluminum foil vacuum packaging bags containing the tilapia fillets in a constant temperature heater and heat them in a constant temperature water bath for 35-45 minutes at a temperature of 55-65 ℃. After post-processing, remove the tilapia fillets and cool them within 10-15 minutes until the center temperature of the tilapia fillets is 3 ℃ to 5 ℃, thus obtaining vacuum-cooked garlic tilapia fillets.

[0029] Example 9: A method for preparing tilapia fillets includes the following steps: Step 1: Clean and slice the tilapia to make tilapia fillets; Step 2: Dissolve 2.0 g of guar gum in 100 g of distilled water. After dissolving, add 3.6 g of garlic powder, 2.8 g of Sichuan pepper oil and 1.5 g of salt and stir well to make a marinating solution. Soak 100 g of tilapia fillets from Step 1 in the marinating solution for pretreatment. The pretreatment conditions are 5±1 ℃ and marinating for 20~40 min. Step 3: Pack the pre-treated tilapia fillets from Step 2 into aluminum foil vacuum packaging bags, vacuum seal them, and then proceed with post-processing. The post-processing conditions are as follows: place the aluminum foil vacuum packaging bags containing the tilapia fillets in a constant temperature heater and heat them in a constant temperature water bath for 35-45 minutes at a temperature of 55-65 ℃. After post-processing, remove the tilapia fillets and cool them within 10-15 minutes until the center temperature of the tilapia fillets is 3 ℃ to 5 ℃, thus obtaining vacuum-cooked garlic tilapia fillets.

[0030] Example 10: A method for preparing tilapia fillets includes the following steps: Step 1: Clean and slice the tilapia to make tilapia fillets; Step 2: Dissolve 3.5 g of guar gum in 100 mL of distilled water. After dissolving, add 3.6 g of garlic powder, 2.8 g of Sichuan pepper oil and 1.5 g of salt and stir well to make a marinating solution. Soak 100 g of tilapia fillets from Step 1 in the marinating solution for pretreatment. The pretreatment conditions are 5±1 ℃ and marinating for 20~40 min. Step 3: Pack the pre-treated tilapia fillets from Step 2 into aluminum foil vacuum packaging bags, vacuum seal them, and then proceed with post-processing. The post-processing conditions are as follows: place the aluminum foil vacuum packaging bags containing the tilapia fillets in a constant temperature heater and heat them in a constant temperature water bath for 35-45 minutes at a temperature of 55-65 ℃. After post-processing, remove the tilapia fillets and cool them within 10-15 minutes until the center temperature of the tilapia fillets is 3 ℃ to 5 ℃, thus obtaining vacuum-cooked garlic tilapia fillets.

[0031] Example 11: A method for preparing tilapia fillets includes the following steps: Step 1: Clean and slice the tilapia to make tilapia fillets; Step 2: Dissolve 1.6 g of guar gum in 100 g of distilled water. After dissolving, add 3.6 g of garlic powder, 2.8 g of Sichuan pepper oil and 1.5 g of salt and stir well to make a marinating solution. Soak 100 g of tilapia fillets from Step 1 in the marinating solution for pretreatment. The pretreatment conditions are 5±1 ℃ and marinating for 20 min. Step 3: Pack the pre-treated tilapia fillets from Step 2 into aluminum foil vacuum packaging bags, vacuum seal them, and then proceed with post-processing. The post-processing conditions are as follows: place the aluminum foil vacuum packaging bags containing the tilapia fillets in a constant temperature heater and heat them in a constant temperature water bath for 35-45 minutes at a temperature of 55-65 ℃. After post-processing, remove the tilapia fillets and cool them within 10-15 minutes until the center temperature of the tilapia fillets is 3 ℃ to 5 ℃, thus obtaining vacuum-cooked garlic tilapia fillets.

[0032] Example 12: A method for preparing tilapia fillets includes the following steps: Step 1: Clean and slice the tilapia to make tilapia fillets; Step 2: Dissolve 1.6 g of guar gum in 100 g of distilled water. After dissolving, add 3.6 g of garlic powder, 2.8 g of Sichuan pepper oil and 1.5 g of salt and stir well to make a marinating solution. Soak 100 g of tilapia fillets from Step 1 in the marinating solution for pretreatment. The pretreatment conditions are 5±1 ℃ and marinating for 30 min. Step 3: Pack the pre-treated tilapia fillets from Step 2 into aluminum foil vacuum packaging bags, vacuum seal them, and then proceed with post-processing. The post-processing conditions are as follows: place the aluminum foil vacuum packaging bags containing the tilapia fillets in a constant temperature heater and heat them in a constant temperature water bath for 35-45 minutes at a temperature of 55-65 ℃. After post-processing, remove the tilapia fillets and cool them within 10-15 minutes until the center temperature of the tilapia fillets is 3 ℃ to 5 ℃, thus obtaining vacuum-cooked garlic tilapia fillets.

[0033] Example 13: A method for preparing tilapia fillets includes the following steps: Step 1: Clean and slice the tilapia to make tilapia fillets; Step 2: Dissolve 1.6 g of guar gum in 100 g of distilled water. After dissolving, add 3.6 g of garlic powder, 2.8 g of Sichuan pepper oil and 1.5 g of salt and stir well to make a marinating solution. Soak 100 g of tilapia fillets from Step 1 in the marinating solution for pretreatment. The pretreatment conditions are 5±1 ℃ and marinating for 40 min. Step 3: Pack the pre-treated tilapia fillets from Step 2 into aluminum foil vacuum packaging bags, vacuum seal them, and then proceed with post-processing. The post-processing conditions are as follows: place the aluminum foil vacuum packaging bags containing the tilapia fillets in a constant temperature heater and heat them in a constant temperature water bath for 35-45 minutes at a temperature of 55-65 ℃. After post-processing, remove the tilapia fillets and cool them within 10-15 minutes until the center temperature of the tilapia fillets is 3 ℃ to 5 ℃, thus obtaining vacuum-cooked garlic tilapia fillets.

[0034] Comparative Example 1 (High Temperature Treatment) The difference between Comparative Example 1 and Example 1 is that Comparative Example 1 uses a traditional high-temperature processing method to process tilapia fillets, including the following steps: Step 1: Clean and slice the tilapia to make tilapia fillets; Step 2: Dissolve 1.6 g of guar gum in 100 g of distilled water. After dissolving, add 3.6 g of garlic powder, 2.8 g of Sichuan pepper oil and 1.5 g of salt and stir well to make a marinating solution. Soak 100 g of tilapia fillets from Step 1 in the marinating solution for pretreatment. The pretreatment conditions are 5±1 ℃ and marinating for 21 min. Step 3: Pack the pre-treated tilapia fillets from Step 2 into aluminum foil vacuum packaging bags, vacuum seal them, and then perform post-processing. The post-processing conditions are as follows: place the aluminum foil vacuum packaging bags containing the tilapia fillets in a constant temperature heater and heat them in a constant temperature water bath for 35 min to 45 min. The constant temperature water bath temperature is 100 ℃.

[0035] Comparative Example 2: (Guar gum only) The difference between Comparative Example 2 and Example 1 is that only guar gum was added to the marinade, while all other conditions were the same as in Example 1.

[0036] Comparative Example 3: (Garlic powder only) The difference between Comparative Example 3 and Example 1 is that only garlic powder was added to the marinade, while all other conditions were the same as in Example 1.

[0037] Comparative Example 4: (Add only Sichuan peppercorn oil) The difference between Comparative Example 4 and Example 1 is that only Sichuan pepper oil was added to the marinade, while all other conditions were the same as in Example 1.

[0038] Comparative Example 5: (Only Sichuan peppercorn oil and garlic powder added) The difference between Comparative Example 5 and Example 1 is that only Sichuan pepper oil and garlic powder were added to the marinade, while all other conditions were the same as in Example 1.

[0039] Comparative Example 6: (Guar gum and garlic powder only) The difference between Comparative Example 6 and Example 1 is that only guar gum and garlic powder were added to the marinade, while all other conditions were the same as in Example 1.

[0040] Comparative Example 7: (Guar gum and Sichuan pepper oil added only) The difference between Comparative Example 7 and Example 1 is that only guar gum and Sichuan pepper oil were added to the marinade, while all other conditions were the same as in Example 1.

[0041] Test Results Flavor compounds in the tilapia fillets prepared in Example 1 and Comparative Example 1 were tested using an electronic nose system (PEN3.0, AIRSENSE, Germany) equipped with ten sensors to determine the volatile compounds in the samples. 1.00 ± 0.05 g of sample was placed in a 10 ml glass syringe and equilibrated at room temperature for 30 min. The sensor cleaning time was 60 seconds, the automatic zeroing time was 10 s, the sample preparation time was 5 s, and the detection time was 120 s. A stable response curve was observed between 105 s and 108 s for data analysis; the test results are shown below. Figure 1 ; like Figure 1 As shown, the response values ​​of sensors W1W, W2W, W1S, and W2S in Example 1 are significantly lower than those in Comparative Example 1 (P < 0.05). Sensor W1W is sensitive to inorganic sulfides, sensor W2W is sensitive to aromatic hydrocarbons and organic sulfur compounds, sensor W1S is sensitive to alkanes, and W2S is sensitive to ethanol. Low-temperature heating treatment (Example 1) can reduce the generation of off-odors in tilapia fillets, while high-temperature heating treatment increases the generation of off-odors in tilapia fillets. The above results indicate that the low-temperature heating method used in this invention can significantly reduce the generation of off-odors in tilapia fillets and improve their flavor.

[0042] The 1-octen-3-ol content in tilapia fillets prepared in Examples 1 and Comparative Examples 2 to 7 was tested using GC-MS. The GC-MS method included: immediately cutting the sample into fragments (5.00 g) with a length of approximately 3 mm and placing them in a 20 mL headspace vial; adding 5 mL of sodium chloride solution (concentration 0.18 g / mL) and 5 μL of internal standard 2,4,6-trimethylpyridine methanol solution (concentration 10 mg / g); immediately capping the vial and placing it in a solid-phase extraction headspace sampler (Zhenzheng ZZ-SPME-Bath, Qingdao Zhenzheng Analytical Instruments Co., Ltd.) at 50 °C and with a stirring speed of 0; inserting the extraction handle; immediately extending the ACAR / PDMS / DCB solid-phase microextraction head; maintaining a distance of approximately 10 mm between the fiber tip and the sample; exposing the sample to high temperature at 50 °C for 50 min; collecting the analyte; and after adsorption was complete, immediately removing the sample and inserting it into the GC-MS inlet for analysis at 250 °C for 5 min. (Min, thermal desorption followed by GC-MS detection), each sample was tested 3 times; the test results are shown in Table 1. Table 1. Content of 1-octen-3-ol in tilapia fillets of Example 1 and Comparative Examples 2 to 7

[0043] As shown in Table 1, there is an interaction between guar gum, Sichuan pepper oil, and garlic powder, which can significantly increase the 1-octen-3-ol content in tilapia fillets. In Comparative Example 2, guar gum alone resulted in a lower content of 1-octen-3-ol in the tilapia fillets. Analysis showed that citrus fruits, legumes, and other plants contain a certain amount of 1-octen-3-ol, which can stimulate the immune system and effectively fight viruses and bacteria, consistent with the results of this invention. Furthermore, the results of Comparative Examples 3, 4, and 5 revealed that tilapia with only garlic powder, Sichuan pepper oil, and garlic powder / Sichuan pepper oil combinations did not contain 1-octen-3-ol, while tilapia with guar gum and garlic powder in Comparative Example 6 had a higher content of 1-octen-3-ol compared to those with only guar gum. Compared to tilapia, the content of 1-octen-3-ol was significantly increased. In Comparative Example 7, tilapia containing guar gum and Sichuan pepper oil also contained 1-octen-3-ol, and the content was significantly higher than that of tilapia with only guar gum added. The results from Examples 1 and Comparative Examples 2 to 7 show that garlic powder can significantly promote the conversion of guar gum to 1-octen-3-ol, thereby altering the flavor of the tilapia fillets. Sichuan pepper oil can also significantly promote the conversion of guar gum to 1-octen-3-ol, and the combined use of garlic powder and Sichuan pepper oil had the most significant effect on enhancing the conversion of guar gum to 1-octen-3-ol. This result is consistent with the above-mentioned flavor substance detection results, which is why the tilapia fillets provided by this invention have a special flavor.

[0044] Examples 2 to 13 are single-factor experiments on the effects of different amounts of Sichuan pepper oil, garlic powder, guar gum, and marinating time on the flavor of tilapia. The results of the single-factor experiments are shown in Table 2. Based on the results of the single-factor experiments, Sichuan pepper oil (A), garlic powder (B), salt (C), and marinating time (D) were selected as independent variables, and sensory scores were used as response values. The response surface methodology of Design-Expert software was used to further optimize the preparation process of tilapia fillets. The results of the regression model variance analysis are shown in Table 3. Table 2 Results of Single-Factor Experiments

[0045] Table 3 Results of ANOVA for the Regression Model

[0046] Analysis of the results in Tables 2 and 3 shows that the optimal process conditions for preparing tilapia fillets of the present invention are: adding 2.8 g of Sichuan pepper oil, 3.6 g of garlic powder, and 1.6 g of guar gum per 100 g of tilapia fillets, with a marinating time of 21 min. Example 1 is the optimal process condition obtained above. Sensory evaluation of the tilapia fillets prepared in Example 1 shows that the sensory evaluation score of Example 1 is 93.87 points.

[0047] The main nutritional components of the tilapia fillets prepared in Example 1 were tested, and the results are shown in Table 4. Table 4. Main nutritional components of tilapia fillets

[0048] As shown in Table 4, the protein content of the tilapia fillets of the present invention is about 20%, which is comparable to the protein content of fresh tilapia. It can be seen that the process of the present invention can guarantee the protein content of the tilapia fillets and ensure that the nutritional components of tilapia are not significantly lost.

[0049] The tilapia fillets prepared in Example 1 were tested during storage. The tests included sensory evaluation, total bacterial count, volatile basic nitrogen, and malondialdehyde (MDA) concentration. The testing procedure involved storing the tilapia fillets for 40 days, and testing the sensory evaluation, total bacterial count, volatile basic nitrogen, and MDA concentration every five days. The test results are shown in [Figure number missing]. Figure 2 .

[0050] like Figure 2As shown, sensory evaluation is the most direct indicator of changes in fish fillet quality. By evaluating the taste, color, aroma, and texture of the fish fillets, the sensory changes can be clearly presented. The sensory score shows a downward trend with the extension of storage time. The sensory score on day 0 is 93.87. As the storage time increases, the sensory score of the fish fillets gradually decreases. In the first 20 days of storage, the sensory evaluation score decreases relatively slowly. When stored to day 25, the sensory score drops to 73.88, at which point the quality of the fish fillets is still acceptable. When stored to day 35, the sensory evaluation score is 62.02, and the quality of the fish fillets is almost unacceptable. On day 40, the sensory evaluation score is only 56.38, indicating that the fish meat becomes completely unacceptable after day 40 of storage. Meanwhile, the total bacterial count reached 6.37 logCFU / g, which is at the critical value for spoilage. Therefore, the shelf life of garlic tilapia fillets is 40 days, consistent with the shelf life determined by the total bacterial count. Afterward, the fillets completely spoiled on day 40, achieving the lowest sensory score. Based on this timeframe, refrigeration was divided into two stages: 1-25 days for storage and 25-40 days for spoilage. Volatile basic nitrogen (TVB-N) is an amine and other basic nitrogen-containing volatile substances produced by protein decomposition during the spoilage process of meat products under the action of enzymes and bacteria. It is an important indicator for measuring the degree of spoilage in meat products. During the storage of tilapia fillets, the TVB-N content continuously increased over time. The increase was slow in the first 10 days, and then increased further in the 10-15 days. The TVB-N content increased rapidly during the storage period, and the rate of increase was faster in the later stage of storage, showing a significant change (P<0.05). On day 40, the TVB-N content reached 27.07 mg / 100g. During the 40-day storage period, the TVB-N value never exceeded the maximum value of 30 mg / 100g. The degree of fat oxidation and rancidity of meat products can be assessed by measuring the content of malondialdehyde (MDA). Figure 2 The results showed that the MDA content gradually increased with prolonged refrigeration time, and the rate of increase was faster in the later stages of storage. The malondialdehyde content at day 40 was 1.81±0.16 mg / kg, which was about to exceed the limit. This is because microorganisms accelerate lipid oxidation. In the early stages of storage, the number of microorganisms in the sample was small, lipid oxidation was slow, and the MDA value increased slowly. However, in the later stages of storage, the number of microorganisms in the sample increased. At the same time, the oxidation products such as aldehydes and ketones produced during lipid oxidation reacted with protein decomposition products such as amino acids, ammonia, and basic nitrogen, which enhanced the rancidity and led to an accelerated increase in malondialdehyde content. This is consistent with the experimental results of total bacterial count and volatile basic nitrogen.

[0051] The texture of the tilapia fillets from Example 1 and the untreated fillets was tested, and the results are shown in Table 5. Table 5 Texture Indicators of Tilapia Fillets

[0052] As shown in Table 4, the tilapia fillets prepared in Example 1 of this invention exhibited significantly higher meat firmness, elasticity, cohesiveness, and chewiness compared to untreated tilapia fillets. The results indicate that the preparation method of this invention can significantly improve the texture and appearance of tilapia fillets. Furthermore, as... Figure 3 As shown, Figure 3 The images show SEM images of tilapia fillets prepared in Example 1 of this invention and untreated tilapia fillets. Compared with untreated tilapia fillets, the tilapia fillets of this invention have a finer and smoother surface, more orderly fish meat texture, and no fish meat breakage, indicating that the fish meat shape is well maintained and the fish meat texture is significantly improved.

[0053] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any simple modifications, alterations, and equivalent transformations made to the above embodiments based on the technical essence of the present invention shall still fall within the protection scope of the present invention.

Claims

1. A method for increasing the 1-octen-3-ol content in tilapia fillets, characterized in that, Tilapia is used as raw material. It is pre-treated in a marinade and then post-treated under vacuum and constant temperature conditions to obtain tilapia fillets. The vacuum and constant temperature conditions are 55~65 ℃, and the post-treatment conditions are heating for 35~45 min. The marinade consists of guar gum, garlic powder, Sichuan pepper oil, salt and water. 2.8 g of Sichuan pepper oil, 3.6 g of garlic powder and 1.6 g of guar gum are added per 100 g of tilapia fillets.

2. The method according to claim 1, characterized in that, The pretreatment steps include: soaking the tilapia fillets in a marinade.

3. The method according to claim 2, characterized in that, The pickling conditions include: a pickling temperature of 4~6 ℃ and a pickling time of 20~40 min.

4. The method according to claim 3, characterized in that, The marinating time is 21 minutes.

5. The method according to claim 1, characterized in that, After post-processing, cool the tilapia fillets to a center temperature of 3-5°C within 10-15 minutes.

6. The method according to claim 1, characterized in that, The salt content is 1.5g per 100g tilapia fillet.

7. The method according to claim 1, characterized in that, The amount of water in every 100g of tilapia fillets is 100g.

8. The method according to claim 1, characterized in that, Vacuum constant temperature conditions also include: packing the pre-treated tilapia fillets into aluminum foil vacuum packaging bags and sealing them under vacuum.

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