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| Effect of Different Cooking Methods on the Eating Quality of Snakehead Fillets |
| HUANG Jiajia, DENG Long, PAN Zilong, DENG Siyu, HE Xiaoqing, WANG Shihong, LI Yanjie, DONG Fang |
| 1. College of Food Science, Guangdong Food and Drug Vocational College, Guangzhou 510520, China; 2. College of Geographical Sciences and Tourism, Hanshan Normal University, Chaozhou 521041, China; 3. Shantou Yuanxin Food Co. Ltd., Shantou 515063, China |
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Abstract To explore the effects of different cooking methods on the eating quality of snakehead fillets, fillets subjected to five cooking methods including steaming, boiling, roasting, frying, and sous-vide (SV) were measured for key quality indicators such as physicochemical properties, nutritional components, and volatile flavor compounds, and sensory evaluation was also conducted. The results indicated that the steamed fillets exhibited the highest whiteness and moisture content, as well as the lowest cohesiveness, and consequently had a looser texture. The boiled fillets had a firm and elastic texture, with the greatest variety and highest relative content of volatile aldehydes. Both steamed and boiled fillets had relatively low fat contents, measuring (3.58 ± 1.03)% and (5.02 ± 0.62)% respectively, and thus could be suitable for processing into fatreduced foods. The fried fillets contained the highest content of umami amino acids and received the highest sensory scores for both aroma and taste, making them ideal for developing products with distinctive flavors. The SV cooked fillets achieved the highest sensory score for elasticity and tenderness, exhibited the least cooking loss rate, and better retained the original fatty acid profile, indicating SV to be suitable for preserving the freshness of raw materials.
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2026, Vol. 40 
