Impact of thermal processing methods on physicochemical properties and flavor-related compounds of Pearl gentian grouper with waterless preservation

This study investigated the impact of various treatments (boiling, steaming, microwave heating, and baking) on the physicochemical properties and flavor profile of pearl gentian grouper after undergoing waterless preservation. The grouper meat treated with Csteaming (non-preservation steaming treatment) and WLsteaming (waterless preservation steaming treatment) exhibited the highest levels of springiness (P < 0.05). Additionally, Csteaming and WLsteaming significantly reduced the hardness and cooking loss (P < 0.05) and demonstrated the highest umami values. The TBARS value of the baking groups exhibited a significantly lower level compared to that of the other heat treatment groups (P < 0.05). The primary volatile compounds in the heated grouper samples were nitrogen oxide, sulfides, and long-chain alkanes. The volatile flavor compounds of heated grouper samples were determined by headspace solid-phase microextraction gas chromatography-mass spectrometry, and a total of 35 volatile compounds were identified, including 8 aldehydes, 8 alcohols, 1 acid, 5 nitrogen-containing compounds, 6 hydrocarbons, and 7 ketones. The boiling treatments exhibited the highest levels of 5′-IMP and lactic acid. Meanwhile, steaming treatment emerged as a preferred method for maintaining the umami taste. Additionally, the waterless preservation technique effectively enhanced the content of succinic acid in pearl gentian grouper.