Development of tilapia muscle-based Shanghai smoked fish and the effect of salt amounts in the preparation process

Frozen tilapia muscle-based Shanghai smoked fish without fish bones was developed using a three-stage method (salt pickling, frying, and sugar smoking), and the effect of varying salt amounts (0.5%, 1.0%, and 1.5% of muscles) was studied. The muscle with 1.0% salt had the best sensory evaluation score. Salt pickling significantly increased and then frying significantly decreased the numbers and concentrations of the volatile organic compounds (VOCs) in the muscles. Compared with the others, 1.0% salt resulted in the lowest numbers and concentrations of the VOCs in the frying stage and the highest VOC concentrations in the sugar smoking stage. Statistical analyses of VOC concentrations suggested that two VOC classes (esters and aldehydes) and 42 VOC individuals could be used to differentiate the treated tilapia muscles with different salt amounts. This work provided a basic knowledge of the effects of food processing stages and salt amounts on fish quality.