Liu Shouchun, Zhang Luyao, Guo Yongjia, Wang Minjie, Cai Hongying, Hong Pengzhi, Zhong Saiyi, Lin Jiayong
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China.
Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang, 524004, China.
Heliyon. 2024 Aug 19;10(17):e36528. doi: 10.1016/j.heliyon.2024.e36528. eCollection 2024 Sep 15.
Deep-fried breaded tilapia nuggets (DFBTNs) have good market prospects as a tilapia deep-processed product. In this study, we used pre-optimized DFBTNs to simulate the mass change from storage to consumption and investigated the changes in storage shelf-life and frying mass transfer kinetics of DFBTNs. Microbial growth trend and shelf-life prediction models at different storage temperatures were developed using a modified Gompertz equation. The R of the fitted equations were all greater than 0.98, and the predicted shelf-life of the products was close to the actual measurement time. The ability of the electronic nose and tongue to differentiate between odor and taste can be used as a secondary indicator to determine whether a product is spoiled or not. During the reheating process of deep-frying, the batter shell moisture decreased (18.69 %→6.89 %), and the oil content increased (2.76 %→27.35 %). The mass transfer coefficient k fitted by Fick's second law for moisture evaporation was 0.0086, and the mass transfer coefficient k fitted by the first-order kinetic equation for oil absorption was 0.1137. This study is informative for storing and consuming DFBTNs, which can provide a basis for the deep processing and high-value utilization of tilapia.
裹面包屑油炸罗非鱼块（DFBTNs）作为罗非鱼深加工产品具有良好的市场前景。在本研究中，我们使用预先优化的DFBTNs模拟从储存到消费的质量变化，并研究了DFBTNs的储存货架期变化和油炸传质动力学。使用修正的Gompertz方程建立了不同储存温度下的微生物生长趋势和货架期预测模型。拟合方程的R均大于0.98，产品预测货架期接近实际测量时间。电子鼻和电子舌区分气味和味道的能力可作为判断产品是否变质的二级指标。在复炸过程中，面糊壳水分减少（18.69%→6.89%），含油量增加（2.76%→27.35%）。菲克第二定律拟合的水分蒸发传质系数k为0.0086，一级动力学方程拟合的吸油传质系数k为0.1137。本研究对DFBTNs的储存和消费具有参考价值，可为罗非鱼的深加工和高值利用提供依据。
