To study the effect of thermal processing methods on fish muscle protein and quality, various indicators, such as moisture content, weight loss rate, the protein composition, total sulfhydryl content of myofibrillar proteins, SDS-PAGE and amino acid composition in fresh, steamed, fried, microwaved and baked Trachinotus ovatus were measured and analyzed. The results showed that the four thermal processing methods had great destructive effects on muscle protein and the quality of Trachinotus ovatus. The total protein content in the unit weight sample was baked group > fried group > microwaved group > steamed group, which was negatively correlated with the moisture content in the muscle. The proportion of salt-soluble protein and water-soluble protein in the protein components of steamed fish meat was higher, and the appearance and structure of the fish meat were the most intact. The microwaved group had the strongest destruction effect on myofibrillar proteins, and the microwaved fish meat was more conducive to human digestion and absorption. After baking and frying, the non-protein nitrogen content and taste amino acid content of Trachinotus ovatus muscle were the highest, and the flavor was better than the other two groups.
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