Effects of a combination of heating and pre-heat storage on texture and taste-active compounds of each part of yellowtail Seriola quinqueradiata.

We investigated the effects of combinations of heating and pre-heat storage on the texture and taste-active compounds in yellowtail Seriola quinqueradiata meat. Yellowtail was stored on ice for one day and 14 days and heated by high-temperature/short-time heating (85 °C for 90 s) or low-temperature/long-time pasteurization (63 °C for 30 min, LTLT). The moisture content, pH, texture profile, sample thickness, nucleotide-related compounds (NRCs), and free amino acids (FAAs) were determined. The hardness and sample thickness of the dorsal ordinary muscle were only affected by heating conditions, but those of the dark muscle were affected by both storage and heating conditions; in particular, they tended to be tender with LTLT or storage. Hierarchical cluster analysis based on the analyzed data of NRCs and FAAs showed that these compounds were affected by both storage and heating conditions, especially the storage period. However, the equivalent umami concentration in both muscle parts tended to decrease with storage. These results indicate that in the case of yellowtail, heat processing without aging and with the establishment of optimal heating conditions is important for preparing highly palatable fish meat. [ABSTRACT FROM AUTHOR]