A method for improving the flavor characteristics and sensory acceptance of grilled tilapia

Abstract

The invention discloses a method for improving the flavor characteristics and sensory acceptance of grilled tilapia, and belongs to the technical field of aquatic product processing. The method for improving the flavor characteristics and sensory acceptance of grilled tilapia of the invention comprises the following steps: placing raw tilapia meat in a pickling liquid for pickling, then performing a low-temperature drying treatment, and grilling to obtain grilled tilapia; the pickling liquid contains polyglutamic acid; and the temperature of the low-temperature drying treatment is 50-80°C. The invention processes tilapia by a method of polyglutamic acid pickling and low-temperature drying, which significantly improves the flavor characteristics and sensory acceptance of grilled tilapia, is of great significance for improving the added value of tilapia products, and provides technical support for the development of high-quality grilled tilapia pre-prepared dish products.

Description

Technical Field

[0001] The invention relates to the technical field of aquatic product processing, in particular to a method for improving the flavor characteristics and sensory acceptance of grilled tilapia. Background Art

[0002] Tilapia is one of the main freshwater fish species in the world. With its fast growth rate, large reproduction, easy breeding and high yield, it has gradually become a freshwater farmed fish that attracts global attention. At present, the processed products of tilapia are single in form, mainly fresh sales and primary processed products of frozen fish fillets, with few deep-processed products and low added value. Therefore, it has become a top priority for the sustainable and healthy development of the tilapia industry to rationally utilize tilapia resources and develop effective processing methods. Steaming and frying are common cooking methods for tilapia. Steaming can retain the nutrition and freshness of fish to a large extent, but it will also cause problems such as heavy fishy smell and poor sensory perception. The texture of steamed fish is soft, which is not conducive to processing into products and subsequent storage and transportation. Fried fish can achieve better sensory effects and a longer storage period, but it is not good for human health due to the large amount of oil used. Baking can solve all of the above problems at the same time. Less oil is used in the baking process of tilapia. At the same time, the baking process will cause the tilapia to produce a large amount of pleasant volatile flavor substances, and the Maillard reaction will deepen the color, etc., which improves the sensory acceptance of the product and is conducive to the development of tilapia pre-prepared food products.

[0003] Appropriate pickling conditions, drying conditions and baking conditions play a decisive role in the quality of baked tilapia. However, the current relevant operation schemes cannot well improve the quality and sensory characteristics of baked tilapia. In addition, in order to prevent the loss of a large amount of water content during baking, which causes the meat to become less elastic, dry and fragile, most of the existing technologies will choose to add composite phosphates as water retaining agents during pickling. However, the addition of composite phosphates will cause the product to have undesirable flavors such as bitterness, which needs further improvement. Summary of the invention

[0004] The purpose of the present invention is to provide a method for improving the flavor characteristics and sensory acceptance of grilled tilapia to solve the above-mentioned problems in the background technology. The present invention treats tilapia by a method of polyglutamic acid pickling and low-temperature drying, which significantly improves the flavor characteristics and sensory acceptance of grilled tilapia, is of great significance for increasing the added value of tilapia products, and provides technical support for the development of high-quality grilled tilapia pre-prepared food products.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] One of the technical solutions of the present invention is to provide a method for improving the flavor characteristics and sensory acceptance of grilled tilapia, comprising the following steps:

[0007] The raw tilapia meat is placed in a pickling liquid for pickling, then subjected to a low-temperature drying process, and roasted to obtain roasted tilapia;

[0008] The pickling liquid contains polyglutamic acid; the temperature of the low-temperature drying treatment is 50-80°C.

[0009] Preferably, the pickling liquid comprises the following ingredients by mass percentage:

[0010] Cooking wine 5-12%, salt 3-7%, polyglutamic acid 0.1-0.7%, and the rest is water.

[0011] Preferably, the pickling time is 40-100 minutes; and the amount of the pickling liquid added is enough to immerse the raw tilapia meat.

[0012] Preferably, the low-temperature drying treatment is performed for 8-40 minutes.

[0013] Preferably, the baking temperature is 180-230° C. and the baking time is 20-60 min.

[0014] Preferably, before the baking operation, there is also a step of brushing oil; the brushing oil is to evenly brush soybean oil on the surface of the fish before baking to obtain the fish to be baked; the mass ratio of the soybean oil to the fish to be baked is 2-6%.

[0015] The second technical solution of the present invention is to provide a grilled tilapia prepared according to the above method.

[0016] Preferably, the method for preparing raw tilapia meat comprises the following steps: slaughtering the tilapia, removing the scales and internal organs, opening the back, cutting the flesh, and washing with running water to obtain the raw tilapia meat.

[0017] The beneficial technical effects of the present invention are as follows:

[0018] The invention processes tilapia by a method of polyglutamic acid pickling and low-temperature drying, which significantly improves the flavor characteristics and sensory acceptance of grilled tilapia, is of great significance for increasing the added value of tilapia products, and provides technical support for the development of high-quality grilled tilapia pre-prepared dish products.

[0019] The low-temperature drying before baking is helpful to remove excess moisture on the surface of the fish meat, accelerate the baking process, make the surface of the baked fish meat more likely to appear attractive golden yellow, obtain a baked tilapia product that is crispy on the outside and tender on the inside, and improve sensory acceptance.

[0020] The grilled tilapia preparation method designed by the present invention improves the production process of grilled tilapia. The grilled tilapia produced by the present invention has significantly improved pleasant volatile flavor substance content and sensory acceptance compared with grilled tilapia with added composite phosphate, grilled tilapia without added water retaining agent, and grilled tilapia without low-temperature drying under the same conditions, which can improve the consumer acceptability of grilled tilapia products, and the obtained grilled tilapia products have broad market application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0022] Figure 1 The sensory score radar charts of the products of Examples 1-3 and Comparative Examples 1-4 are shown in Figure 1. (A) is a sensory score radar chart of the products of Example 1 and Comparative Examples 1-2, (B) is a sensory score radar chart of the products of Example 2 and Comparative Example 3, and (C) is a sensory score radar chart of the products of Example 3 and Comparative Example 4. DETAILED DESCRIPTION

[0023] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.

[0024] In addition, for the numerical range in the present invention, it is understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0025] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the invention pertains. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention.

[0026] The words “include,” “including,” “have,” “contain,” etc. used in the present invention are open-ended terms, meaning including but not limited to.

[0027] All raw materials used in the following examples and comparative examples of the present invention are commercially available products.

[0028] Example 1

[0029] Preparation of Grilled Tilapia:

[0030] (1) Slaughtering tilapia: Take fresh tilapia, remove the scales and internal organs, open the back, and cut the fish evenly.

[0031] (2) Marinating tilapia meat: Wash the raw tilapia meat cut in step (1) with running water, immerse the fish meat in a marinating solution, and marinate for 70 minutes. The formula of the marinating solution is: 9% cooking wine, 5% salt, 0.5% polyglutamic acid, and the balance is water.

[0032] (3) Low-temperature drying of tilapia: The marinated tilapia meat was dried in an oven at 80°C for 8 min.

[0033] (4) Baking tilapia: Spread the tilapia meat treated in step (3) on a baking tray, and evenly apply soybean oil on the surface of the fish meat to obtain fish meat to be baked (the mass ratio of soybean oil to fish meat to be baked is 4%); preheat the oven at a temperature of 215° C. for 10 minutes, then put the fish meat to be baked into the oven and bake for 45 minutes to obtain baked tilapia (denoted as polyglutamic acid group).

[0034] Example 2

[0035] Preparation of Grilled Tilapia:

[0036] (1) Slaughtering tilapia: Take fresh tilapia, remove the scales and internal organs, open the back, and cut the fish evenly.

[0037] (2) Marinating tilapia meat: Wash the raw tilapia meat cut in step (1) with running water, immerse the fish meat in a marinating solution, and marinate for 100 minutes. The formula of the marinating solution is: 7% cooking wine, 3% salt, 0.3% polyglutamic acid, and the balance is water.

[0038] (3) Low-temperature drying of tilapia: The marinated tilapia meat was dried in an oven at 80°C for 8 min.

[0039] (4) Baking tilapia: The tilapia meat treated in step (3) was spread on a baking tray, and soybean oil was evenly applied on the surface of the fish meat to obtain fish meat to be baked (the mass ratio of soybean oil to fish meat to be baked was 4%); the oven was preheated at 200° C. for 10 min, and then the fish meat to be baked was placed in the oven and baked for 55 min to obtain baked tilapia (referred to as drying group-1).

[0040] Example 3

[0041] Preparation of Grilled Tilapia:

[0042] (1) Slaughtering tilapia: Take fresh tilapia, remove the scales and internal organs, open the back, and cut the fish evenly.

[0043] (2) Marinating tilapia meat: Wash the raw tilapia meat cut in step (1) with running water, immerse the fish meat in a marinating solution, and marinate for 40 minutes. The formula of the marinating solution is: 12% cooking wine, 7% salt, 0.7% polyglutamic acid, and the balance is water.

[0044] (3) Low-temperature drying of tilapia: The marinated tilapia meat was dried in an oven at 60°C for 20 min.

[0045] (4) Baking tilapia: The tilapia meat treated in step (3) was spread on a baking tray, and soybean oil was evenly applied on the surface of the fish meat to obtain fish meat to be baked (the mass ratio of soybean oil to fish meat to be baked was 2%); the oven was preheated at 230° C. for 10 min, and then the fish meat to be baked was placed in the oven and baked for 30 min to obtain baked tilapia (referred to as drying group-2).

[0046] Comparative Example 1

[0047] The only difference from Example 1 is that the addition of polyglutamic acid is omitted and an equal mass of composite phosphate (composed of sodium hexametaphosphate and tripolyphosphate in a mass ratio of 1:1) is supplemented to obtain grilled tilapia (referred to as the composite phosphate group).

[0048] Comparative Example 2

[0049] The only difference from Example 1 is that the addition of polyglutamic acid is omitted to obtain grilled tilapia (recorded as blank group).

[0050] Comparative Example 3 (the only difference from Example 2 is that low-temperature drying treatment is not performed)

[0051] Preparation of Grilled Tilapia:

[0052] (1) Slaughtering tilapia: Take fresh tilapia, remove the scales and internal organs, open the back, and cut the fish evenly.

[0053] (2) Marinating tilapia meat: Wash the raw tilapia meat cut in step (1) with running water, immerse the fish meat in a marinating solution, and marinate for 100 minutes. The formula of the marinating solution is: 7% cooking wine, 3% salt, 0.3% polyglutamic acid, and the balance is water.

[0054] (3) Baking tilapia: Spread the marinated tilapia meat on a baking tray, and evenly apply soybean oil on the surface of the fish meat to obtain the fish meat to be baked (the mass ratio of soybean oil to the fish meat to be baked is 4%); preheat the oven at 200° C. for 10 min, then put the fish meat to be baked into the oven and bake for 55 min to obtain the baked tilapia (referred to as undried group-1).

[0055] Comparative Example 4 (the only difference from Example 3 is that low-temperature drying treatment is not performed)

[0056] Preparation of Grilled Tilapia:

[0057] (1) Slaughtering tilapia: Take fresh tilapia, remove the scales and internal organs, open the back, and cut the fish evenly.

[0058] (2) Marinating tilapia meat: Wash the raw tilapia meat cut in step (1) with running water, immerse the fish meat in a marinating solution, and marinate for 40 minutes. The formula of the marinating solution is: 12% cooking wine, 7% salt, 0.7% polyglutamic acid, and the balance is water.

[0059] (3) Baking tilapia: Spread the marinated tilapia meat on a baking tray, and evenly apply soybean oil on the surface of the fish meat to obtain the fish meat to be baked (the mass ratio of soybean oil to the fish meat to be baked is 2%); preheat the oven at 230° C. for 10 min, then put the fish meat to be baked into the oven and bake for 30 min to obtain the baked tilapia (referred to as undried group-2).

[0060] Effect verification

[0061] (1) Sensory evaluation was performed on Examples 1-3 and Comparative Examples 1-4. The sensory evaluation was divided into five parts: color, taste, smell, texture and tissue state. Each item had a full score of 10 points, 8-10 points were "good sensory", 5-7 points were "average sensory", 1-4 points were "poor sensory", and the total score was 50 points. Sensory evaluation was used to evaluate the sensory acceptance of grilled tilapia. The results are as follows: Figure 1 shown.

[0062] Figure 1 The sensory score radar charts of the products of Examples 1-3 and Comparative Examples 1-4 are shown in Figure 1. (A) is a sensory score radar chart of the products of Example 1 and Comparative Examples 1-2, (B) is a sensory score radar chart of the products of Example 2 and Comparative Example 3, and (C) is a sensory score radar chart of the products of Example 3 and Comparative Example 4.

[0063] Depend on Figure 1 (A) shows that compared with the composite phosphate group, the sensory score of baked tilapia meat increased significantly, and the taste, smell, mouthfeel and tissue state increased by 0.9, 1.2, 1.5 and 0.6 points respectively, and the total sensory score increased by 4.2 points. Compared with the blank group, the sensory score of baked tilapia meat increased significantly, and the taste, smell, mouthfeel and tissue state increased by 2.4, 1.9, 3 and 0.2 points respectively, and the total sensory score increased by 7.5 points.

[0064] Depend on Figure 1(B) shows that compared with the undried group-1, the sensory score of the grilled tilapia meat in the dried group-1 increased significantly, with the color, taste, smell, mouthfeel and tissue state increasing by 1.3, 2.0, 2.4, 3.0 and 1.3 points respectively, and the total sensory score increased by 10 points.

[0065] Depend on Figure 1 (C) shows that compared with the undried group-2, the sensory score of the grilled tilapia meat in the dried group-2 increased significantly, with the color, taste, smell and mouthfeel increasing by 1.1, 1.9, 1.7, 2.9 and 0.3 points respectively, and the total sensory score increased by 7.9 points.

[0066] (2) The volatile substance content in the grilled tilapia of Examples 1-3 and Comparative Examples 1-4 was quantitatively analyzed by HS-GC-IMS technology combined with the internal standard method, and the odor activity value (OAV) of each volatile substance was calculated to determine the core volatile flavor substances in tilapia. The results are shown in Table 1.

[0067] Table 1 Contents (mg / kg) and odor activity values ​​(OAV) of core volatile flavor compounds in tilapia under different processing conditions

[0068]

[0069] As shown in Table 1, compared with the grilled tilapia with the addition of composite phosphate, the contents of pleasant volatile flavor substances such as n-valeraldehyde, ethyl acetate and n-butyraldehyde in the tilapia meat marinated with polyglutamic acid increased significantly, and the contents of fishy substances such as 1-octanal, 1-nonanal and heptanal did not change significantly. Compared with the blank group, the contents of pleasant volatile flavor substances such as 2-heptanol, n-valeraldehyde, ethyl acetate, n-butyraldehyde and propionaldehyde in the tilapia meat marinated with polyglutamic acid increased significantly, and the contents of fishy substances such as 1-octanal, 1-nonanal and heptanal decreased significantly.

[0070] Compared with the grilled tilapia that was not subjected to low-temperature drying treatment (undried group-1 and undried group-2), the contents of pleasant volatile flavor substances such as n-valeraldehyde, ethyl acetate, n-butyraldehyde, propionaldehyde, and 2-methylbutyraldehyde in the grilled tilapia in the drying group (drying group-1 and drying group-2) were significantly increased, and the contents of fishy smell substances such as 1-octanal, 1-nonanal and heptanal were significantly decreased.

[0071] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A method for improving the flavor characteristics and sensory acceptance of grilled tilapia, characterized in that: The following steps are involved: The raw tilapia meat is placed in a pickling liquid for pickling, then subjected to a low-temperature drying process, and roasted to obtain roasted tilapia; The pickling liquid contains polyglutamic acid; the temperature of the low-temperature drying treatment is 50-80°C; The pickling liquid comprises the following ingredients by mass percentage: Cooking wine 5-12%, salt 3-7%, polyglutamic acid 0.1-0.7%, the balance is water; The pickling time is 40-100 minutes; the amount of the pickling liquid added is enough to immerse the raw tilapia meat; The low temperature drying treatment time is 8-40 minutes.

2. The method according to claim 1, characterized in that The baking temperature is 180-230° C. and the baking time is 20-60 min.

3. The method according to claim 1, characterized in that Before the baking operation, the method further comprises a step of brushing oil; the brushing oil is to evenly brush soybean oil on the surface of the fish before baking to obtain the fish to be baked; the mass ratio of the soybean oil to the fish to be baked is 2-6%.

4. A grilled tilapia prepared according to the method according to any one of claims 1 to 3.

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