Differences in flavor profiles and meat quality of grass carp from China's jingpo lake across four thermal processing methods.

This study examined the effects of four thermal processing methods (steaming, boiling, air frying, and roasting) on the flavor and meat quality of Grass Carp from Jingpo Lake, China (a natural water system). A total of 98 volatile substances were identified in Jingpo Lake Grass Carp (JPGC) meat after heat treatment. In the four treatments, the air frying could significantly decrease the content of unpleasant odor compounds (octanol, 1-octen-3-ol, 1-heptanol, hexanal, nonanal, and octanal). Electronic tongue analysis suggested a more appealing taste profile for air-fried samples compared to other groups. Sensory evaluation corroborated these findings. Additionally, air frying remarkably preserves polyunsaturated fatty acids. The correlation analysis indicated that the relative content of alcohols, aldehydes, and ketones were markedly correlated with fatty acids and free amino acids of the fish. In conclusion, air frying emerges as an optimal thermal processing method, offering consumers a pleasurable mouthfeel and appealing flavors.