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.

从生物胺，三甲胺（TMA），游离氨基酸（FAA），核苷酸和电子鼻的角度研究了冰晶，内源蛋白水解和氧化对河豚鱼片冷冻保存过程中风味相关化合物的影响。这三个因素分别由液氮，碘乙酸和天然抗氧化剂的预处理分别控制。通常，与其他组相比，鱼片中较小的冰晶会减少异味化合物（如次黄嘌呤，TMA，赖氨酸和腐胺）的积累，并增加鲜味相关的FAA和肌苷单磷酸的含量。根据电子鼻和主成分分析（PCA）的分析，