Abstract:The effects of initial total acid content, ratio of liquid to material, thickness of fillets and pickling time on the acidification of channel catfish fillets were evaluated by using pre-dried channel catfish fillets as raw material and the prepared kaili red sour soup as pickling solution. The acidification prediction model of fish fillets with pH value as response value was established by Box-Behnken experiment. The sterilization curves of acidified fish fillets at different temperatures (85, 88, 91, 93，95 ℃) were determined, and the safe F values at different sterilization temperatures were determined by heat preservation experiments. The effect of different sterilization temperature on the shearing force of fish fillets was compared under the safe F value. When the ratio of liquid to material was 2∶1, 3 mm fillets could be acidified in 25 g/kg acid soup after 12 h. The curing rate could be significantly improved by increasing the initial total acid content, while the curing rate could be significantly increased in the later stage by increasing the ratio of liquid to material. The acidification rate of thicker fillets was slower in the early stage of pickling, but it was almost the same as that of thin fillets in the later stage. The acidified channel catfish fillets reached the commercial asepsis state when F value was 5 min. The shearing force of channel catfish fillets was significantly reduced after sterilization at 85 ℃ and 88 ℃, respectively, the shearing force of channel catfish fillets could be better maintained after sterilization at 91, 93 ℃ and 95 ℃, respectively. After acidification and sterilization at 91~95 ℃, the texture quality of channel catfish fillets could be well maintained.
