Changes in water-soluble taste compounds of tilapia (Oreochromis niloticus) fillets subjected to different thawing methods during long-term frozen storage.

In general, CAT is beneficial in maintaining the taste quality of tilapia fillets during frozen storage, and frozen durations for two months enhances the umami flavor. This study provides useful information for the preservation of frozen aquatic products during the storage and thawing, and enrich the theoretical knowledge of the flavor chemistry of fish products. This article is protected by copyright. All rights reserved.