Effects of Different Roasting Methods on the Quality of Roasted Large Yellow Croaker (Larimichthys crocea)

Abstract

This study investigated the effects of different roasting methods (45% light wave and 55% microwave roasting, 70% light wave and 30% microwave roasting, 100% light wave roasting, far-infrared roasting, and oven roasting) on the quality of roasted large yellow croaker. The quality was evaluated using sensory evaluation, texture characteristics, color differences, moisture content, and volatile flavor substances. In this context, different roasting methods can affect the color, taste, and flavor of large yellow croaker fish, significantly improving the overall acceptance of roasted fish. The results showed that after 45% light wave and 55% microwave roasting, the elasticity of fish meat was maintained, the hardness of fish meat was reduced, the moisture content and distribution were changed, and the taste was the best. Far-infrared roasting and 45% light wave and 55% microwave roasting had a significant effect on the color of large yellow croaker samples and improved the sensory evaluation score. Forty-six volatile compounds were detected using gas chromatography–mass spectrometry. After roasting, the oxidation and Maillard reactions of lipids and proteins were increased, with the 45% light wave and 55% microwave roasting giving the highest variety of volatile flavor substance products.