Abstract
The effects of ice crystals, endogenous proteolysis and oxidization on flavor-related compounds of obscure pufferfish fillets during frozen storage were investigated in terms of biogenic amines, trimethylamine (TMA), free amino acids (FAA), nucleotides and electronic nose. These three factors were separately controlled by pretreatments of liquid nitrogen, iodoacetic acid and natural antioxidants, respectively. In general, the smaller ice crystals in fillets reduced accumulation of off-flavor compounds (such as hypoxanthine, TMA, lysine and putrescine), and increased umami-associated FAA and inosine monophosphate to a greater extend during storage when compared to other groups. According to the analysis of electronic nose and principal component analysis (PCA), the control pretreatments of endogenous proteolysis and oxidation were both beneficial to maintain the flavor quality of fillets, while the best preservation effect was observed in fillets frozen by liquid nitrogen, suggesting ice crystals played a more critical role causing the flavor loss of pufferfish during long-term frozen storage.
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