Modulation of flavor formation and quality attributes in freshwater perch (Perca fluviatilis) under different steaming modes and internal temperatures

This study investigated the effects of three steaming modes—conventional steaming (CS, 100 °C, standard steam intensity), high-temperature steaming (HS, 130 °C, standard steam intensity), and multi-layer steaming (MLS, 100 °C, elevated steam intensity), on the quality, taste and aroma of freshwater perch ( Perca fluviatilis ) using high-performance liquid chromatography with diode array detection (HPLC-DAD) and comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS). Sensory evaluation revealed that an internal temperature of 75–85 °C resulted in high sensory scores (79–83 points). CS produced more tender texture (shear force 2.88–3.51 N), higher glutamic acid content (0.07–0.13 mg/g), and greater umami intensity (EUC: 2.86–5.57 g MSG/100 g). Inosine monophosphate exceeded its taste threshold across all treatments and contributed significantly to umami flavor. Instrumental analysis identified 17 aroma compounds, with ( E , E )-2,4-decadienal, hexanal, nonanal, ( E )-2-decenal, and octanal as the predominant odor-active compounds contributing to the characteristic steamed fish aroma, which was significantly enhanced by HS. These findings provide mechanistic insights into aroma and taste formation during steaming and support optimization for freshwater perch processing.