Effects of storage after heating on the odor of yellowtail Seriola quinqueradiata muscle was investigated. Sensory evaluation demonstrated odor degradation during storage of ordinary muscle (OM) as well as dark muscle (DM). First, different volatile profiles between OM (dorsal and ventral) and DM; their profiles were also different between non-stored samples (raw samples and just-heated samples) and stored samples except for a part of stored OM. Although the dorsal and ventral OM s differed in lipid content, their volatile profiles were similar to each other. The aforementioned differences were due to increased levels of lipid oxidation compounds (e.g., aldehydes and alcohols) during storage after heating. However, none of the muscle parts showed significant changes in the intensity of each odor perceived by gas chromatography–olfactometry and trimethyl amine during storage. These findings suggested multiple volatile components may contribute to the odor deterioration of heated yellowtail muscle during cold storage.

The effects of different heating conditions set to prevent food poisoning on the volatile components, lipid oxidation, and odor of yellowtail fish, Seriola quinqueradiata, were investigated. The heating conditions did not affect the lipid oxidation, fatty acid composition, and volatile compounds of each part of the flesh. High-temperature/short-time (90 °C for 6 min) heating led to significantly higher trimethylamine (TMA) contents in all muscle parts and higher odor intensity of TMA in dark muscle (DM) compared to those of lower temperature heating. Sensory evaluation showed that the odor intensities of all muscle parts heated at high-temperature/short-time were stronger than those at low-temperature/long-time (63 °C for 30 min). All DM samples had less odor palatability than the other flesh parts. Therefore, DM may have contributed to the unfavorable odor of steamed yellowtail fish meat and high-temperature/short-time heating may have enhanced the odor of all flesh parts compared with those subjected to low-temperature/long-time.