Effect of Vacuum Pressure on Quality of Tilapia Fillets during Freeze Drying

doi:10.7506/spkx1002-6630-201321002

Abstract

Abstract:

In this study, tilapia fillets were freeze-dried under three different vacuum pressures, 700—800, 1300—1400 Pa
and 1900—2000 Pa and the drying rate, rehydration rate, color, K value as an index of freshness and free amino acid of dried
samples were measured to evaluate the effect of vacuum pressure on the quality of freeze-dried tilapia fillets. The results
showed that the drying rate of fillets at 700—800 Pa was the fastest with 20.8% water content after drying for 24 h, and the
rehydration rate also was the highest with a value of 43.27%. The total content of free amino acids at 1900—2000 Pa was the
highest, followed by 1300—1400 Pa, and 700—800 Pa. In addition, the K values at three different vacuum pressures were
close, within freshness grade 1, indicating little impact of vacuum pressure on the freshness of dried tilapia fillets.

Key words: tilapia fillets, ice-temperature drying, vacuum pressure, K value, free amino acid, the rehydration rate, color

CLC Number:

TS205.1

PANG Wen-yan，WAN Jin-qing*，YAO Zhi-yong，WANG Guo-qiang，LI Jian-guo. Effect of Vacuum Pressure on Quality of Tilapia Fillets during Freeze Drying[J]. FOOD SCIENCE, 2013, 34(21): 5-9.

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