Foods· 2026Q1
Effect of Time–Temperature Modulation Combined with Residual Heating on Flavor and Texture Attributes of Steamed Perch Fish
- 1citations
- Q1SCImago
- 2026year
Short summary
Steaming perch fish using a dual-stage process (80°C → 100°C) followed by residual heating significantly improved texture and umami flavor, with higher concentrations of key aroma compounds compared to single-stage steaming.
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Key points
- Dual-stage steaming (80°C → 100°C) followed by residual heating improved perch fish texture and umami flavor.
- Residual-heat steaming increased concentrations of several volatile aroma compounds.
- The optimal process involved the main heating phase occurring at the higher temperature stage.
- A specific protocol (DS 100(55)-80(75)-RH) achieved the highest overall quality score based on texture, taste, and aroma.
AI-generated from the title and abstract; the full text is not read.
Abstract
To optimize the steaming process parameters for perch fish and improve its flavor quality, this study systematically compared dual-stage steaming (low–high temperature and high–low temperature) and residual-heat steaming (dual-stage steaming followed by heat retention) with traditional single-stage steaming. Dual-stage steaming (especially 80 °C → 100 °C) produced significant treatment effects in texture and umami-related measures, while several volatile aroma compounds showed significant treatment effects (p < 0.05) and had higher measured concentrations under residual-heat steaming. Comparing dual-stage steaming modes (80 °C → 100 °C and 100 °C → 80 °C), the overall quality of perch fish was better when its core temperature underwent the main heating phase in the high-temperature stage. PCA comprehensive evaluation assigned the highest descriptive score (0.52) to DS 100(55)-80(75)-RH after considering texture, taste, and aroma characteristics; this ranking was not an inferential significance test. These laboratory-scale findings provide a basis for further optimization of steaming conditions for perch fish, but larger-scale validation is required before practical implementation.
The authors' abstract, as published at the source. Foods, 2026 · DOI ↗
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Field: Animal Science and Zoology
Animal Science and ZoologyAgricultural and Biological Sciences