Investigating the Flavor Characteristics of Tilapia Meat Under Cooking Conditions

As a typical freshwater aquaculture species, tilapia holds significant potential for sustainable development, though it tends to develop an off‐flavor during cooking. This study evaluated the effects of three culinary techniques (Vacuum Cooking, Microwave‐Lightwave Processing, and Steaming) on the volatile flavor profile of tilapia, using raw fish as a control. The aim was to elucidate the cooking‐induced transformation of key flavor compounds in fish meat. These were compared with raw fish to explore the flavor changes induced by cooking in fish meat. The results indicate that the steamed and raw meat groups exhibit similar volatile odors. Vacuum cooking increases the content of aldehydes, while microwave‐Lightwave treatment enhances both the variety and quantity of volatile compounds, with ketones being particularly elevated. In terms of flavor, microwave‐Lightwave processing enhances the umami profile of fish meat, with TAV values of 4.02 for IMP (Inosine monophosphate) and 2.16 for AMP (Adenosine monophosphate), significantly higher than the other three groups. This study provides valuable insights for the deep processing and flavor enhancement of tilapia.