Effects of storage after heating on the odor of yellowtail Seriola quinqueradiata muscle were investigated. Sensory evaluation demonstrated odor degradation during storage of ordinary muscle as well as dark muscle (DM). First, different volatile profiles between OM (dorsal and ventral) and DM were found; 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 OMs differed in lipid content, their volatile profiles were similar to each other. The aforementioned differences were due to increased levels of lipid oxidation compounds (eg, 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.
Keywords: fish meat; lipid oxidation; sensory test; trimethylamine; volatile compound.
© The Author(s) 2022. Published by Oxford University Press on behalf of Japan Society for Bioscience, Biotechnology, and Agrochemistry.