Effect Of Different Cooking Methods On The Quality Of Turbot(Scophthalmus Maximus) Muscle

Turbot(Scophthalmus maximus L.) is one of the main representative marine fish species in China and its production ranks the first in flatfish species.The turbot muscle is white, tender, smooth and delicious. These advantages make turbot suitable for consumption and food-like dishes development. However, its fish processing is not so developed. The product styles of turbot are single, saling as fresh accounting for the vast proportion. Therefore, the aim of this study is to improve turbot’s edible method and develop more food-like dishes.In this study, the turbot muscle was cooked by baking, frying, microwave heating, steaming and boiling with vacuum-sealed bag. The processing characteristics, nutritional composition and the volatile components of turbot muscle were evaluated to explore appropriate way for cooking. The results show that the weight loss rate of steamed and microwave heated sample were similar, and lower than those of others(P<0.05). The changes of color properties in the steamed sample were smaller compared to that of fresh sample. The cooking showed no significant difference were among different treated samples(P <0.05).V-G staining showed that turbot muscle tissue was damaged after cooking, which the steamed sample maintained the most intact histological structure. The result of sensory evaluation had the same results as indicators measured.The content of protein, fat, total sugar, moisture and ash were measured in cooked turbot. Fried and baked samples lost more water, the other cooked samples have no significant differences in moisture content compare with fresh sample. The content of fat for steaming sample is similiar to the fresh sample, The content of ash for cooked samples were lower compared with fresh samples(P<0.05). Fatty acid composition of different samples was analyzed by GC-MS. The results show that fatty acid composition of microwave heated sample and steamed sample were similer to fresh sample, especially that steam cooking caused the minimum damage to fatty acid composition of turbot muscle.The results of electronic nose analysed by principal component analysis suggest that five samples can be distinguished clearly, indicating that they are different for the volatile components. We measured volatile components by solid phase microextraction-gas chromatography-mass, and the results show that ketones, aldehydes, alcohols and hydrocarbons have great impacts on the flavor of turbot. Ketone is the main volatile component in fresh sample, but as the cooking stage prograssing, aldehydes turned to be dominant. As relative odor activity value analysis, heptyl, octyl aldehyde, nonanal and hexanal were the main important volatile components in cooked turbot muscle. Based on the above study, steaming is the way that works best for turbot processing.