Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides)

This study aimed to determine the value of stepwise steaming methods by investigating the effects of four steaming treatments (traditional steaming at 100 °C, T100; low-temperature steaming at 75 °C, L75; stepwise steaming at 100 °C followed by 75 °C, S100-75; or stepwise steaming at 75 °C followed by 100 °C, S75-100) on changes in large-mouth bass. Compared with T100, S100-75 reduced the oxidation of lipids and proteins, with a lower peroxide value and thiobarbituric acid-reactive substance level and reduced total thiols loss. Both stepwise treatments reduced tissue hardness, whereas S75–100 and L75 maintained the intactness of fish skin. Compared with T100, neither stepwise steaming method appeared to alter the in vitro digestibility of fish muscle tissue. Stepwise steaming also increased the contents of volatile aldehydes and alcohols, which further contributed to the typical flavor of steamed large-mouth bass. In a sensory evaluation, the stepwise procedures also improved odor acceptance and were associated with a reduced fishy odor when compared with samples in L75. In summary, the stepwise steaming treatments not only reduced the toughness and maintained the juiciness of fish but also improved the odor and taste. Therefore, these stepwise steaming methods are recommended when cooking large-mouth bass.