Study on process optimization and quality kinetic model construction of tofu skin-wrapped Seriola dumerili rolls

In this study, a kind of prefabricated product called Tofu Skin-wrapped Seriola dumerili Rolls (TSSRs) was developed. The process parameters of deodorization, brining, frying, refrigerating, and reheating during processing are mainly studied in this paper, with sensory evaluation, physicochemical properties, and electronic nose indicators being utilized. A salt diffusion and oil adsorption model based on mass transfer kinetics was established, along with a shelf-life prediction model based on the Arrhenius equation. The results showed that the optimal deodorization formula was determined to be 2% black pepper powder, 3% cooking wine, 8% scallions, and 6% ginger by using ultrasonic-assisted brining (300 W, 60 min) combined with orthogonal experiments. The salt diffusion model revealed that the yield of fish meat was optimized when the NaCl concentration in the marinade was set at 0.9 g/L, with De reaching 5.01 × 10 -6 m 2 /s. The optimal frying process parameters were determined to be 180 °C and 120 s through single-factor experiments, the displacement effect between water and fat was revealed by using a frying mass transfer kinetics model, and a shelf-life prediction model was established with lipid oxidation (TBARS) as the key deterioration factor (R 2 = 0.97) . The shelf-life at 4 °C and -18 °C were found to be 28 days and 41 days, respectively. By comparing four household reheating methods: microwave, steam, water bath, and frying, microwave heating (750 W, 6 min) was shown to exhibit higher flavor richness, lower bitterness, and more pronounced umami, along with the advantage of ease of operation. It significantly outperformed the other methods and was thus considered worthy of being selected as a household reheating method. • NaCl diffusion model (De=5.01×10 -6 ) optimizes brining efficiency at 0.9 g/L salinity; • Oil adsorption kinetics model reveals moisture-fat displacement during frying; • A shelf life prediction model based on lipid oxidation (TBARS) index and the Arrhenius equation can quickly predict the shelf life of food at different temperatures; • Ultrasound-assisted brining (300 W, 60 min) enhances flavor and NaCl penetration.