In this paper, the bighead carp fillets were treated with a quality improvement solution of composite formula, and the quality and flavor changes of improved and control (unimproved) group bighead carp fillets were investigated during freezing storage at different temperatures. Results show that with the extension of freezing time, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N), and K value of the four frozen storage groups of bighead carp fillets (the control group at -18 ℃, an improved group at -18 ℃, an improved group at -25 ℃, and an improved group at -33 ℃) continued to increase, while the salt-soluble protein content continued to decrease, and the pH value first increased and then decreased. Compared with the control group, the quality deterioration rate of bighead carp fillets in the three improved groups (-18, -25, and -33 ℃) was effectively delayed, especially the K value. After five months of frozen storage, the K value of the control group increased by 579.26%, and the K value of the other three improved groups (-18, -25, and -33 ℃) increased by 398.26%, 352.27%, and 223.31%, respectively. After five months of frozen storage, the content of sweet and umami-free amino acids in the three improved groups was 0.60, 6.44 and 10.47 mg/100 g higher than that in the control group, and the content of bitter-free amino acids was reduced by 2.04, 14.55 and 17.57 mg/100 g, respectively. Results showed that the lower the frozen storage temperature, the better to maintain the taste quality of bighead carp fillets. A total of 46 volatile compounds in 8 categories were detected from four groups of bighead carp fillets by the solid phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) method, and 12 odor-active compounds such as pentanal were selected. The improved treatment can reduce the initial odor substances, increase certain aroma substances, and inhibit the production of odor substances during frozen storage. The total content of volatile compounds during the freezing of improved fillets was reduced, which could be opposite to the trend of the control group. The research findings can provide theoretical references and method references for bighead carp fillet production enterprises.
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