黑料网

Abstract

Vacuum packing is a commonly utilized method in the seafood industry for preserving freshness and extending shelf life. However, its impact on the sensory qualities, especially the odor profile, of fish flesh, particularly in heattreated products, remains underexplored. This study investigates how vacuum packing affects the odor characteristics of heated yellowtail (Seriola quinqueradiata) flesh, a species widely consumed in both raw and cooked forms. Using a combination of sensory evaluation and gas chromatography-mass spectrometry (GC-MS), we analyze the volatile compounds emitted during the heating process of vacuum-packed and non-vacuum-packed yellowtail. The results indicate distinct differences in the odor profiles, with vacuum packing influencing the types and concentrations of odorants released during heating. These findings suggest that vacuum packing can alter the sensory experience of yellowtail, potentially enhancing or diminishing its perceived freshness and quality. This research provides valuable insights into the interaction between preservation methods and the odor dynamics of seafood, with implications for improving product quality and consumer satisfaction in the seafood industry.