Effect of Different Core Temperatures on the Quality of Steam-cooked Micropterus salmoides

In order to investigate the quality changes of large-mouth bass (Micropterus salmoides) during steaming and determine its optimal steaming condition,differential scanning calorimetry (DSC) was used to guide the setting of the steaming core temperatures. And the effects of different core temperatures on the fish quality were described by indicators such as color,texture,flavor and sensory properties. The results showed that the scan curves of DSC from different parts of fish contained two major endothermic peaks. When the core temperature increased,the color and texture characteristics changed significantly (p<0.05). In addition,the volatile compounds such as hexanal,octanal, (E,E) -2,6-nonadienal,1-octene-3-ol and 2,3-octanedione played an important part in the formation of fish's flavor. Steaming changed the composition and contents of flavor compounds,which in turn reduced the fishy smell. Finally,combined with sensory evaluation,it could be concluded that when the core temperature reached 65℃and 75℃,the fish had the outstanding quality,and so that 65~75℃ was suitable as the steaming end point of large-mouth bass.