Study Of Nutritional Composition, Volatile Compound And Texture Property Of Tilapia

Tilapia have high nutritional value, and the scale of breeding and processing of tilapia gradually expands, and it is favoriable to consumers, so it is important to analyze and evaluate to the nutritional composition and the volatile compounds during the breeding and processing.1 Analysis and evaluation of nutritional composition and volatile compound in tilapia from two ares in different weightsThe nutritional composition and volatile conpound of tilapia from Guangdong and Hubei in different weights were measured. The results showed that in nutritional composition of tilapia from Guangdong, the contents of total sugur, fat and protein have significant difference between different weights. In which the highest content of protein was 17.28%. And the content of protein of tilapia from Hubei has not significant difference between different weights, which was about 16.41%.The contents of fat and total sugur of tilapia from Hubei were significantly higher than that from Guangdong, but the content of protein in tilapia from Guangdong at 500-600g was significantly higher than that from Hubei.The sum contents of essential amino acids in tilapia from Hubei were lower than that of FAO/WHO pattern and egg protein, but the contents of tilapia from Guangdong were higher than the two patterns. The percentage of essential amino acids was near to 40%, and EAA/NEAA were all at 0.65, so they both were in accordance with the demand of FAO/WHO. The percentage of flavor amino acids of tiapia from two ares were higher than 38%, AAS were mostly close to or higher than 1.The contents of fat acids of tilapia from Guangdong were significantly higher than that from Hubei, but the percentage from Hubei was higher than that from Guangdong, and DHA was account for a large of proportion of PUFA.2 The variation of nutritional composition and volatile compound in tilapia during the purging process Tilapia was purged and sampled at two days intervals for a total of 12 days. During the process, total sugar contents showed the tendency of continuously decreased, but the protein and fat contents rised slowly from 4d. The major contents of Hexanal was beginning to decrease from 6d, at the same time the aroma composition such as benzaldehyde and benzene derivative increased. So it is necessary and sufficient to keep 6 days purging.3 Study of nutritional content, volatile compound and texture properties of different drying processTilapia fillet were processed during hot drying and hot-microwave drying. Results showed that an increase in temperature and power results in an increase in drying rate, and the time of microwave-hot drying is significantly less than hot drying. The protein content reduced with drying time, but the fat content was not. In the tilapia fillets after hot drying, which after 50℃and 60℃contain more Aldehydes than 40℃. In the tilapia fillets after hot-microwave, the tilapia fillets after 60℃-200W contain more Aldehydes, and were significantly less than hot drying. The analysis to the texture properties found that tilapia fillet in the 60℃-200W was overall better.