Abstract：To investigate the effect of xylose-assisted salting on the color and flavor qualities of steamed and baked mackerel fillets, the color, taste, odor and volatile flavor compounds of mackerel fillets with different salting treatments were determined using a colorimeter, an electronic tongue, an electronic nose and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). Compared with the control group, xylose-assisted salting resulted in the generation of more odorant compounds. A total of 36 volatile flavor compounds were identified in steamed and baked mackerel samples, and the samples undergoing xylose-assisted salting were found to contain increased levels of alcohols, aldehydes and ketones, furans, among other volatiles. The relative contents of 2-methylbutyraldehyde, 3-methyl-2-butenal and 1-penten-3-ol were higher in steamed and baked fillets. Xylose-assisted salting promoted the Maillard reaction, causing decreased brightness and darker color. The electronic tongue results showed that the major taste characteristics were umami and sweetness. Relative to the control group, xylose-assisted salting resulted in the most pronounced changes in the sweetness of mackerel fillets and significantly improved richness. The results of this study provide a theoretical basis for mackerel processing and product development.
2025, Vol. 39 
