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| Optimizing the Preparation Process of Restructured Tilapia Meat by Response Surface Methodology |
| CHEN Muxue, LIU Shuhui, ZHANG Xueying, DONG Xiuping, SHEN Xuanri, XIA Guanghua |
| 1.Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, College of Food Science and Technology, Hainan University, Haikou 570228, China; 2.Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China |
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Abstract Restructured tilapia meat was developed from tilapia meat scraps. By using response surface methodology (RSM), the optimal processing parameters were determined as follows: sodium chloride 0.52%, transglutaminase (TG) 0.95 U/100 g, and calcium chloride 0.39%. TG, calcium chloride and sodium chloride affected the hardness of restructured tilapia meat, ranked in decreasing order of their importance.
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2021, Vol. 35 
