The flavor and texture of hairtail (Trichiurus haumela) products easily change depending on the processing conditions including the programed temperature, environmental pH, and so on. In the present study, we aimed to explore the differences in the overall texture and flavor of hairtail under heat treatment with varied environmental pH. The results indicated that the secondary structure of the myofibrillar protein in thermal processed hairtail meat presented a transformation from α-helix to β-sheet structure with the decrease of solution pH. Moreover, heat treatment in an acidic solution environment effectively improved the sensory and flavor properties of hairtail. In addition, pH-mediated changes on protein characteristics of cooked hairtail meat showed significant correlation with the texture properties, while weakly correlated with the flavor.

带鱼的味道和质地（Trichiurus haumela) 产品很容易根据加工条件发生变化，包括程序温度、环境 pH 值等。在本研究中，我们旨在探索在不同环境 pH 值的热处理下带鱼整体质地和风味的差异。结果表明，随着溶液pH值的降低，热加工带鱼肉中肌原纤维蛋白的二级结构出现了由α-螺旋向β-折叠结构的转变。此外，酸性溶液环境中的热处理有效改善了带鱼的感官和风味特性。此外，pH 介导的熟带鱼肉蛋白质特性的变化与质地特性显着相关，而与风味相关性较弱。