Flavor and quality enhancement of skipjack tuna patties: Synergistic effects of rosemary extract deodorization and thermal processing

Abstract

This study investigated the effects of rosemary extract (RE) deodorization combined with five thermal processing methods (two-stage heating, vacuum steaming, deep-frying, pan-frying, and microwave heating) on the physicochemical and flavor characteristics of skipjack tuna patties. The results showed that RE treatment significantly improved texture softness and moisture retention, particularly in the two-stage heating (RE-90), which exhibited enhanced water-holding capacity and lower hardness. Vacuum steaming treatment (RE-S) yielded the best structural integrity and hydration performance. Sensory evaluation showed that the RE-P (pan-frying) group received the highest overall liking, attributed to a balance of appearance, aroma, and mouthfeel. Flavor results indicated that RE effectively suppressed key fishy odorants such as hexanal and 1-octen-3-ol, while preserving flavor-enhancing volatiles. The RE-S group demonstrated the most effective deodorization, with reductions of 89.67 % in hexanal and 72.73 % in nonanal, alongside the highest umami intensity (98.53). Moderate Maillard reaction products in the RE-P group contributed to its rich aroma profile. Correlation analysis further revealed that a higher moisture content facilitated the preservation and release of umami compounds, thereby enhancing the umami taste of skipjack tuna patties. The combination of rosemary extract and appropriate thermal processing not only optimized the flavor and texture of skipjack tuna patties but also provided a theoretical basis for precise flavor control in seafood-based prepared foods.