Effects of a Combination of Heating Conditions and Ice Storage Before Heating on Texture and Extractive Compounds of Red Seabream Pagrus major

Abstract

The effects of various combinations of storage and heating conditions on the texture and taste-active compounds in red seabream Pagrus major were investigated. The hardness increased more with high-temperature/short-time heating and storage for 14 days. Hierarchical cluster analysis based on taste-active compounds was affected by storage and heating conditions, particularly by storage. The equivalent umami concentration was higher after 14 days of storage, although the differences were not always significant. Our results suggest that red seabream heated after a short storage period, such as 14 days, may improve the levels of taste-active compounds and umami concentration in heated fish.