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Study on Characteristic of Osmotic Dehydration and Mass Transfer of Tilapia Fillet in Sucrose Solution

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文献类型：外文期刊

作者： Duan, Zhenhua ¹ ; Wang, Julan ¹ ; Wu, Yanyan ³ ; Peng, Jian ² ; Yang, Yi ² ; Pan, Yonggui ¹ ;

作者机构： 1.Hainan Univ, Key Lab Trop Biol Resourced MOE, Haikou 570228, Peoples R China

2.Hainan Univ, Coll Food Sci & Technol, Haikou 570228, Peoples R China

3.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou 510300, Peoples R China

关键词： tilapia;fish fillet;osmotic dehydration;sucrose solution;solid gain

期刊名称：ADVANCES IN CHEMISTRY RESEARCH II, PTS 1-3

ISSN： 1022-6680

年卷期： 2012 年 554-556 卷

页码：

收录情况： SCI

摘要： To investigate behavior of osmotic dehydration and mass transfer of tilapia fillet in sucrose solution, the changes of moisture content (MC), solid gain (SG) were quantitatively determined during osmotic treatments of fresh tilapia fillets with the sucrose solution concentration (20-40%), temperature (20-30 degrees C), fillet thickness (1-5mm) and osmotic time (1-8h) as the independent treatment factors. Results were as follows: First, MC of fish fillet decreased, and SG of fish fillet increased with increasing of the concentration of sucrose solution. Second, the osmotic dehydration of fish fillet was fast during the first hour and slowed during the 2nd or 4th hour. Third, the dehydration and SG of fish fillet increased with increasing of treatment temperature, but influence of temperature on osmotic dehydration and SG was decreasing with increasing of the concentration of sucrose solution. Finally, a thinner fillet was found to own higher of dehydration and SG than a thicker one.

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