Changes in the Volatile Flavor Compounds and Quality Attributes of Tilapia Fillets Throughout the Drying Process.

ABSTRACT: The rising popularity of ready-to-eat self-heating sauerkraut fish necessitates a meticulous production process to ensure high-quality products. This study investigated the impact of processing stages on the quality of ready-to-eat tilapia fillets. The results showed that lipid oxidation, protein degradation, pH levels, and TBA concentrations increased during processing. GC-IMS analysis revealed 56 volatile compounds in tilapia fillets, with distinct compositions at different processing stages. The flavor profiles of tilapia fillets underwent significant changes during blanching and rehydration. The levels of aldehydes and alcohols notably increased, with the blanching group exhibiting the highest concentration of aldehydes, particularly saturated linear aldehydes such as hexanal, nonanal,

SUBMITTER: Li J 

PROVIDER: S-EPMC12523433 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature