Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriolaquinqueradiata

摘要

The effect of storage period before reheating on the volatile composition and lipid oxidation of steamed yellowtail fish muscle samples [ordinary muscle (OM) and dark muscle (DM)] was studied to evaluate the quality of fish meat in the cook-chill process. In OM and DM samples that were reheated on day 7 of storage, the levels of 26 compounds and most volatiles (47), respectively, were significantly higher than in samples that were steamed only once. In DM steamed only once and in DM reheated after 7?days of storage, values of nine and 32 compounds, respectively, were significantly higher than in OM under identical conditions. In both muscle types, the peroxide values (PVs) and thiobarbituric acid-reactive substances (TBARS) values significantly increased when the meat was stored for 7?days before reheating. Reheated DM showed significantly lower values and significantly lower tendency for PV except for day 1 of storage and significantly higher TBARS values at day 7 of storage compared to those in reheated OM. In reheated muscle of both types, the fatty acid composition was not significantly different from that of samples steamed only once, except for 20:5n-3 of DM. Sensory evaluation showed that at days 3 and 7 of storage, the odor of reheated fish slices had deteriorated. Therefore, steamed yellowtail meat reheated after refrigerated storage of up to 3?days could be consumed without deterioration of its odor and nutritive value.