Effect of vacuum packing on the odor of yellowtail Seriola quinqueradiata flesh stored after heating

The effects of vacuum packaging (VP) on the odor of yellowtail Seriola quinqueradiata were investigated. VP, before or after primary heating, prevented the progression of lipid oxidation of the dorsal ordinary muscle (OD) and dark muscle (DM) during storage after heating. It also prevented a reduction in polyunsaturated fatty acids. Principal component analysis did not distinguish the vacuum-packed samples after storage from any samples before storage by their volatile composition, regardless of the timing of their treatment. Sensory evaluation indicates that VP, regardless of whether it is before or after primary heating, can suppress the development of the rancid odor of yellowtail meat during storage after heating and, especially for DM, can prevent the loss of palatability due to storage. These findings suggest that vacuum packaging is a valuable method for suppressing the quality deterioration of cooked fish meat.