Evaluation of edible quality and processing suitability of segmented products from silver carp under different thermal processing methods

[Display omitted] •The processing suitability of segmented meat from H. molitrix was first reported.•Key quality indicators under different thermal processing methods were determined.•The processing suitability model for segmented meat of H. molitrix was established.•The dorsal and abdominal meat of H. molitrix were suitable for steaming.•The tail meat of H. molitrix was appropriate for frying. This study investigated the edible quality differences in muscle segments of silver carp (Hypophthalmichthys molitrix) and established an evaluation model for processing suitability. The results showed that steamed dorsal meat had the highest levels of total free amino acids, umami amino acids, and total volatile compounds. Fried tail meat exhibited the highest content of sweet amino acids and equivalent umami concentration (EUC) values, which were superior in all fried meat parts compared to those that were steamed. Key quality indicators for steaming included L*, crude protein, 5ʹ-inosine monophosphate (IMP), (E)-2-Nonenal, and lysine, while IMP, moisture, 2-acetyl-1-pyrroline, and proline were key quality indicators for frying. The established processing suitability evaluation model accurately predicted overall sensory acceptability. Dorsal and belly portions of H. molitrix were best suited for steaming, whereas the tail was more suitable for frying.