Aging of Greater Amberjack Seriola dumerili Meat Promoted by Low-Temperature Heating

Cold aging of fish has gained substantial attention because of improving its taste quality. However, fish aging typically requires approximately 2 weeks to 2 months. Thus, the production of aged fish has several challenges, such as food hygiene concerns and refrigeration costs, preventing its commercialization. In response to these challenges, this study aimed to develop a novel technology to promote the aging of greater amberjack Seriola dumerili meat by low-temperature heating. Proteolysis, an indicator of fish aging, was promoted by heating at >= 30 degrees C. Heating at 25-30 degrees C did not induce fish meat discoloration, which is caused by protein unfolding. The free amino acid (FFA) content increased with heating time at 30 degrees C. The fish samples were sufficiently softened at 30 degrees C for 120 min. Inosine-5 '-monophosphate (IMP) content and total viable bacteria count were relatively constant at 30 degrees C, independent of heating time (0-120 min). Therefore, low-temperature heating at 30 degrees C for 120 min was optimal for promoting the aging of greater amberjack meat, resulting in improved taste and texture. This novel technology significantly enhanced proteolysis and consequently achieved the required properties, such as texture softening and increased FAA, for the aged fish with prevention of protein denaturation typically caused by conventional low-temperature heating. Furthermore, it is more useful than conventional aging because it significantly shortens the aging duration, contributes to safety, and maintains the IMP content.

Automated summary

This study developed a new technology to promote the aging of greater amberjack meat through low-temperature heating. Heating at 30 degrees C enhanced proteolysis without causing discoloration. The fish meat was sufficiently softened after 120 minutes of low-temperature heating. This novel technology significantly improved the taste and texture of the aged fish.