Study on Processing Technology of Water Tilapia Skin

Abstract

Abstract: As the by-product of the deep processing, the skin of tilapia was adopted to research the water-risen technique. The optimum conditions were obtained by assays. The best water-risen effect was acquired at 25 ℃, soaked 6 h with 0.0225 g/L aqueous alkali, blanched 30 s at 90 ℃ constantly, bleached by the ice purified water till pH7, it could be stored at 4 ℃ over 30 d. The water-risen tilapia skin with crispy and springy quality was produced by those techniques; it might help in the deep processing of tilapia skin usage technology.

Key words: tilapia, water fish skin, technique

ZHOU Wan-Jun, WANG Jian-He, WU Yan-Yan, LI Lai-Hao, HAO Shu-Xian, CEN Jian-Wei, CHEN Sheng-Jun. Study on Processing Technology of Water Tilapia Skin[J]. FOOD SCIENCE, 2007, 28(8): 233-236 https://doi.org/

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Study on Processing Technology of Water Tilapia Skin

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