Improving the flavor and quality of roasted mackerel (Pneumatophorus japonicus) via sous-vide cooking: Tracking the dynamics of key volatile compounds.

This study investigated the impact of sous-vide cooking (SVC) combined with roasting on improving the flavor and sensory attributes of mackerel (Pneumatophorus japonicus). The results showed that SVC combined with roasting significantly reduced the lipid and protein oxidation in mackerel. The lactic acid and 5'-Inosinic acid (IMP) were the primary active compounds that substantially influence the taste of roasted mackerel. Gas chromatography-ion mobility spectrometry (GC-IMS) detected a total of 42 volatile compounds, mainly including aldehydes (accounting for 55% to 59%), ketones, and alcohols, of which 19 compounds were considered potential contributors to the overall aroma of the sample. The SVC pre-treatment groups showed significantly increased levels of aldehydes, including n-octanal-D, n-octanal-M, heptanal-M, and 1-hexanal-M, which contributed to fatty and nutty flavors. This study enhances the processing technique of roasted mackerel and provides a basis for the extensive application of SVC in the food processing industry.