Effect of Freeze-Chilled Treatment on Flavor of Grass Carp (Ctenopharyngodon idellus) Fillets and Soups During Short-Term Storage

In order to evaluate the effect of chilled (T1), frozen (T2), and freeze-chilled (T3) treatment on the flavor of grass carp fillets and soups, adenosine triphosphate (ATP)-related compounds, umami-taste amino acids (UTAA), thiobarbituric acid (TBA), peroxide value (PV), and soup sensory score were analyzed. Results showed that the sum of ATP, ADP, and AMP contents in T2 fillets were significantly higher (p < 0.05) than others, but the sum of hypoxanthine riboside (HxR) and hypoxanthine (Hx) contents for T2 fillets and soups were significantly lower (p < 0.05) than others during storage. The T3 fillets and soups had lower inosine 5-monophosphate (IMP) contents than T1 after Day 2, but higher UTAA contents than T1 during storage. The T3 fillets had the highest TBA and PV values among the three groups during storage. According to the total aerobic counts, K value, and sensory score, all the fillets and soups kept good quality during storage. Therefore, freeze-chilled treatment not only can extend fish shelf life but also retain excellent fish flavor.