Food and Fermentation Industries >

2025 , Vol. 51 >Issue 16: 61 - 71

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041325

Impact of superheated steam technology on ‘crispy outside and tender inside’ quality characteristics and flavor of roasted fish

  • MI Xinxin ,
  • ZHENG Xi ,
  • TANG Mi ,
  • DAI Hongjie ,
  • MA Liang ,
  • ZHANG Yuhao
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Food Industry Research Institute Co.Ltd, Chongqing 400010, China)
    3(Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    4(Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 401121, China)

Received date: 2024-10-17

  Revised date: 2024-12-17

  Online published: 2025-08-29

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Abstract

By comparing the traditional roasting mode with superheated steam technology, the impact of the formation of ‘crispy outside and tender inside’ quality characteristics and volatile flavor components in roasted fish under different temperatures (200-300 ℃) was investigated. Results indicated that superheated steam technology performed better in achieving the ‘crispy outside and tender inside’ quality characteristics of roasted fish.Specifically, as the roasting temperature increased, the yield of roasted fish decreased continuously, whereas the yield under the superheated steam mode remained higher than that under the roasting mode.At 240 ℃, the fish skin achieved optimal color and crispiness, and at this temperature, the shear force, hardness, and chewiness of the fish meat under the superheated steam mode were lower than those under the roasting mode.From a microstructural perspective, high temperatures caused significant myofibril disruption, whereas superheated steam preserved the integrity of myofibrils more effectively.The analysis of volatile flavor compounds revealed that 45 and 49 volatile flavor compounds were identified in fish under roasting and superheated steam modes, respectively, suggesting that superheated steam had greater advantages in retaining and enhancing the flavor of roasted fish.Overall, different roasting methods and temperatures had certain effects on the edible qualities of fish skin (color and crispiness) and fish meat (texture and flavor).Among them, superheated steam emerged as a viable alternative to traditional roasting methods in maintaining the ‘crispy outside and tender inside’ characteristics of roasted fish.This study provides important theoretical support and technical guidance for the application of superheated steam technology in the production of prefabricated roasted fish.

Key words： roasted fish; superheated steam; baking; cooking method; flavor compounds

Cite this article

MI Xinxin , ZHENG Xi , TANG Mi , DAI Hongjie , MA Liang , ZHANG Yuhao . Impact of superheated steam technology on ‘crispy outside and tender inside’ quality characteristics and flavor of roasted fish[J]. Food and Fermentation Industries, 2025 , 51(16) : 61 -71 . DOI: 10.13995/j.cnki.11-1802/ts.041325

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