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| Preparation of Simulated Shark Fin from Tilapia Fish Tail |
| ZHANG Xiong;DUAN Zhen-hua;JIN Qing;KANG Rui;LIU Yi-tong;LI Jing-yi |
| 1. Food College, Hainan University, Haikou 570228, China；
2. Key Laboratory of Tropical Biological Resources, Ministry of Education, Hainan University, Haikou 570228, China |
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Abstract Abstract：In the present study, an orthogona array design was employed to optimize different levels of alkali concentration,
temperature, time and material-to-liquid ratio on how easily simulated fin is removed and its flexibility for the preparation of
simulated shark fin from tilapia fish tail. The results obtained in this study illustrated that both acidic and alkaline conditions
made it easy to prepare simulated shark fin. The optimum conditions for removing simulated shark fin from tilapia fish
tail were established as follows: 45 ℃, a material-to-liquid ratio of 1:25 and 0.15 mol/L alkali, and the optimum softening
conditions were 0.125 mol/L glacial acetic acid, 45 ℃ and 120 min. The product obtained under these conditions had very
similar quality to commercial samples.
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2013, Vol. 27 
