关键词: 蒸烤一体机, 鲈鱼, 感官品质, 挥发性风味物质

Abstract: Sea bass was cooked using two steaming modes in a steam oven: conventional steaming and AI assisted steaming (first stage: high steam at 100 °C for 17 min; second stage: low steam at 100 °C for 3 min). A systematic evaluation was conducted, including sensory characteristics, cooking loss, texture, free amino acids, free nucleotides, and volatile flavor compounds. The results showed that sea bass prepared by AI-assisted steaming achieved higher taste scores, with a 2.17% reduction in cooking loss and a 33.6% decrease in hardness. Total free amino acids increased by 12.8%, among which the umami amino acid aspartic acid (Asp) increased by 21.1%, while the umami nucleotides AMP and IMP increased by 17.4% and 12.1%, respectively. Moreover, the levels of key aroma compounds, including alcohols, aldehydes, and esters, were higher in the AI steamed fish. Notably, aldehydes such as octanal and nonanal, which contribute fatty and citrus notes, and esters such as hexyl acetate and ethyl octanoate, which impart fruity aromas, were significantly elevated. These findings indicate that AI-assisted steaming effectively enhances the flavor and taste quality of sea bass, providing theoretical guidance for the application of steam ovens in fish steaming.

Key words: Steam oven, Sea bass, Sensory quality, Volatile flavor compounds