Skin is an important by-product during the processing of tilapia, which is a productive warm-water fish. The skin produced during the process is not well utilized at present due to the pigment, even though the production is large. In the current study, the rehydration conditions of dry tilapia skin were investigated. Through response surface methodology, lactic acid concentration, time, and temperature were shown to have significant effects on the rehydration ratio of dry tilapia skin. The optimal rehydration ratio was obtained by incubating the dry tilapia skin in 63.2 per cent (w/v) lactic acid at 29.8 C for 7.0 h. The P and R 2 values indicated that the response surface model had a good fit to the practical behaviour. H 2 O 2 oxidation was an effective decolouration technique for tilapia skin. Furthermore, ultrasonic treatment could apparently accelerate the tilapia skin decolouration by H 2 O 2 . A combination of 6 per cent (w/v) H 2 O 2 and 10 h (or 15 per cent H 2 O 2 and 8 h) resulted in the formation of white skin. This research will favour application of tilapia skin in the food industry.
The present study was conducted to analyze the level of four priority polycyclic aromatic hydrocarbons (PAHs), including benzo[a]pyrene (BaP), chrysene (Chr), benzo[a]anthracene (BaA), and benzo[b]fluoranthene (BbF), in traditionally smoked chicken products marketed in China. The results show that the amount of ƩPAH4 (the sum of four different PAHs: BaP, Chr, BaA, and BbF) was 30.43–225.17 and 18.75–129.54 µg/kg in the skin and meat of smoked chicken products, respectively. The content of ƩPAH4 in the smoked skin was significantly higher as compared to the smoked meat (p < 0.05). The calculation of MOE (margin of exposure) results suggested the possibilities of ingestion risk associated with the consumption of smoked chicken skin. Furthermore, the formaldehyde content in the skin of smoked chicken was 2.17–6.84 mg/kg and 0.86–2.95 mg/kg in the smoked meat. These results indicate that optimization or alternative methods for food processing should be developed to reduce the high level of harmful substances formed during processing to ensure the safety of smoked chicken products. Moreover, along with harmful substances, the moisture content and color of traditionally smoked chicken were analyzed to provide a practical reference for healthy, safe and green processing technology for smoked chicken.
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