We investigated the effects of different heating conditions on the texture and extractive compounds of meat derived from each part of the yellowtail Seriola quinqueradiata fish. Heating conditions had a tendency to affect the hardness and sample thickness of the dorsal ordinary muscle (OM) and dark muscle (DM). Heating did not significantly affect the inosine monophosphate level in OM. However, low-temperature/long-time (LTLT) heating (63 °C for 30 min) decreased these levels in DM compared with unheated sample. The hypoxanthine levels in OM and DM subjected to LTLT heating were also significantly higher than those of unheated samples. Free amino acid and ammonia levels in each part remained unchanged after heating, except for the levels of three amino acids in DM. OM and DM with LTLT had higher and lower taste-active values of equivalent umami concentrations than with high-temperature/short-time heating (85 °C for 90 s and 75 °C for 60 s), respectively. Therefore, under LTLT, yellowtail meat has a more tender texture owing to less shrinkage, and umami intensity is much stronger in OM but weaker in DM.

中文翻译：

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不同加热条件对黄尾鰤各部位肉质及提取物的影响

我们研究了不同加热条件对黄尾鰤鱼各部分肉的质地和提取化合物的影响。加热条件倾向于影响背侧普通肌肉 (OM) 和深色肌肉 (DM) 的硬度和样品厚度。加热不会显着影响 OM 中的肌苷单磷酸水平。然而，与未加热样品相比，低温/长时间 (LTLT) 加热（63 °C 30 分钟）降低了 DM 中的这些水平。经 LTLT 加热的 OM 和 DM 中的次黄嘌呤水平也显着高于未加热样品。加热后各部位的游离氨基酸和氨水平保持不变，除DM中三种氨基酸的水平外。与高温/短时间加热（85°C 90 秒和 75°C 60 秒）相比，具有 LTLT 的 OM 和 DM 具有更高和更低的等效鲜味浓度的味觉活性值。因此，在LTLT下，黄尾肉由于收缩较少而具有更嫩的质地，并且OM中的鲜味强度要强得多，而DM的鲜味强度要弱。