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characteristics of
tilapia fish fillets
dried
with hot air-
microwave heating
Zhen-hua Duan, Li-na Jiang, Ju-lan Wang,
Xiao-yang Yu, Tao Wang
ABSTRACT
Aim:
To study the effect of hot air-microwave
heating on the drying and quality
characteristics of fresh tilapia fish fillets
Temperatures:
40 and 50 c
Tilapia (Family:Cichlidae)
Oreochromis
Sarotherodon
Tilapia
INTRODUCTION
Have been distributed throughout the world
and have become the second most important
food fishes in the world
Ideal for aquaculture
Grow rapidly, reproduce easily, adapt to a
wide range of environmental conditions and
accept artificial feeds
Have good-tasting flesh
Used in many cuisines, and their
INTRODUCTION
Global production was influenced by rapid
expansion of tilapia culture in China, the
Philippines, Thailand, Indonesia, and Egypt
China: leading producer
Drying of fish preserves fish by inactivating
enzymes and removing the moisture
necessary for bacterial and mold growth
INTRODUCTION
MATERIALS AND METHODS
Moisture Content Drying Procedure
Vacuum Oven Method
Pre-drying Procedure
Statistical Analysis
ANOVA procedures
(SPSS 10.0 for
Windows)
p < 0.05.
RESULTS
Effect of the microwave power on the moisture content of pre-dehydrated fish
fillets
Themoisturecontentsdecreasedwiththeincreasinginmicrowavepower of
pre-dryingusinghotair.
decreased moisture content ->increasedevaporationofwaterbothonthe
surfaceofandinthefishfilletsduetoincreasingtemperaturesbymicrowave
heating.
RESULTS
ThedryingratesinFig.2canbeseentobegreaterthanthoseofthecurvesinFig.1.
Thehigherhotairtemperaturesledtothehigherdryingratesofsamples.
RESULTS
Therequireddryingtimewaslessthan6min forobtainingthefinalproductsof
12%ofmoisturecontent(d.b)whenfishfilletsdriedbymicrowavedryingat
400Wafterpre-driedat50Cfor4h.
However,accordingtoDuan(2006),itisatleastrequired19 htodrythefresh
fishfillettofinalproductsof12%MCusing50Cofhotair.
RESULTS
Effect of pre-drying on the shrinkage ratio of fish fillets during
microwave drying
When microwave drying time was constant, the shrinkage ratio increased slightly with the
microwave power increasing
RESULTS
Att=0min,theshrinkageratiosofthefishfilletspre-driedwithhotairbetween40Cand50C
were42%and58%,respectively.Thehigherhotairtemperatureledtothe higher shrinkage ratio
offishfillets.
RESULTS
Theinfluenceofpre-dryingat40Cwasgreaterthanthatat50Contheshrinkageratioof
samplesduringmicrowavedryingperiod.
RESULTS
Thisisbecausemoisturecontentofsamplespre-driedfor4hat40Cwashigher
comparedtothatat50C.Muchmoremoisturewasremovedrapidlyduring
microwavedrying,whichresultedingreaterchangesofshrinkageratiounderthe
samedryingcondition.
Withthemicrowavedryingcontinued,themoisturecontentofsamplesdecreased,
thedifferenceofmoisturecontentbetweentwotemperatureswasreduced,sothe
changesinshrinkageratiodecreasedaccordingly.
Therefore,temperatureofpre-dryingbeforemicrowavedryingwasthemainfactor
affectingtheshrinkageratioofdriedfillets.
RESULTS
Effect of pre-drying on the recovery ratio of fish fillets during
microwave drying
Meanwhile,therecoveryratioreducedwiththeincreaseinmicrowavepowerwhenmicrowavedryingtime
wasfixed.
Duan, Z., Jiang, L., Wang, J., Yu, X., & Wang, T.
(2010). Food and Bioproducts Processing Drying
and quality characteristics of tilapia fish fillets
dried with hot air-microwave heating. Food and
Bioproducts Processing, 89(4), 472476.
https://doi.org/10.1016/j.fbp.2010.11.005