Optimization of Vacuum Marination Process, Maximizing the Flavor Infusion of Sole Fish

The major problem facing the fish processing industry is reducing marination process time and increasing uptake of marinade. Previously, a bath has been utilized for this purpose with different combinations acid salt, which causes physiochemical changes in texture. vacuum method seems to be good way solve problem. In study, effect was studied on sole fish. Two varieties (fresh frozen) three levels (10, 20 30 minutes) were their marinade uptake. used ratio 1.2:10 spices meat, respectively. Fresh samples weighted, packed, stored at 4–7 0C, whereas frozen -20 0C 24 hours prior thawed room temperature. After marination, percentage uptake, retention, cooking loss calculated. It concluded from yield marinated products that about 80% takes place first 10 minutes process. 10–20 minutes, there no significant difference (p>0.05), only 1–2% consumed. show significantly (p≤ 0.05) higher yields 0–4 fried vegetable oil until center reached 70 0C. Cooking non-significant both as it depends water-holding capacity remains same cases. use reduced 4-6 improved. This can an alternative traditional techniques.