Effect of storage after heating on odor of muscles of yellowtail (Seriola quinqueradiata)

Abstract

Effects of storage after heating on the odor of yellowtail Seriola quinqueradiata muscle was investigated. Sensory evaluation demonstrated odor degradation during storage of ordinary muscle (OM) as well as dark muscle (DM). First, different volatile profiles between OM (dorsal and ventral) and DM; their profiles were also different between non-stored samples (raw samples and just-heated samples) and stored samples except for a part of stored OM. Although the dorsal and ventral OM s differed in lipid content, their volatile profiles were similar to each other. The aforementioned differences were due to increased levels of lipid oxidation compounds (e.g., aldehydes and alcohols) during storage after heating. However, none of the muscle parts showed significant changes in the intensity of each odor perceived by gas chromatography–olfactometry and trimethyl amine during storage. These findings suggested multiple volatile components may contribute to the odor deterioration of heated yellowtail muscle during cold storage.

Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds

“…When reheated after 7 days of storage, the sensory evaluation scores of three groups increased, indicating the odorous smell was stronger compared with that without storage. This result was consistent with that reported by Mukojima et al, 2022 , who studied the effects of reheating after storage on the odor of yellowtail fish muscles. They found that the intensity of muscle odor increased with an increase in the number of storage days.…”

Changes in the Quality and Microflora of Yellowtail Seriola quinqueradiata Muscles during Cold Storage

“…The injection port, ion source, and transfer line were set at 250 • C, 200 • C, and 250 • C, respectively. TBARS were measured according to the method of Mukojima et al [28].…”

“…The extracted volatiles were measured using GC according to our previous study [28] but as follows. GCMS transfer lines were maintained at 200 • C. Masses range and scan rate were set at 40-200 m/z and 2.0 scan/s, respectively.…”

Effect of different thawing methods on the quality of yellowtail (Seriola quinqueradiata) fillets

“…Yellowtail (Seriola quinqueradiata) is a pelagic migratory fish that inhabits warm-temperate waters and is widely distributed around the world (Mukojima et al, 2022). It is rich in superior protein, polyunsaturated fatty acids, and minerals necessary for human metabolism (Mukojima et al, 2023).…”

“…Yellowtail ( Seriola quinqueradiata ) is a pelagic migratory fish that inhabits warm‐temperate waters and is widely distributed around the world (Mukojima et al ., 2022). It is rich in superior protein, polyunsaturated fatty acids, and minerals necessary for human metabolism (Mukojima et al ., 2023). Due to its nutritional value, large size, rapid growth, and delicious taste, it has become an important aquaculture species for the development of deep‐sea fish in China.…”