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In contrast, <jats:italic>L*<\/jats:italic>, <jats:italic>a*<\/jats:italic> values, textural properties, and myosin solubility existed decreasing trends. Microstructural results showed that freezing resulted in disordered myofibrils, decreased collagen fibers, widened myofibrillar space, and increased fragmentation in hairtail muscles. Furthermore, volatile flavor analysis suggested that aldehydes, ketones, alcohols, and amines were the key factors for the overall flavor formation in hairtails during cold storage. Pearson correlation coefficient analysis revealed that the color, texture, and protein oxidation had close correlations with VOCs. Among the three different kinds of hairtail, fresh RH fillets exhibited an attractive aroma with high economic value, long\u2010term frozen TH muscle tissues were prone to deterioration in texture, microstructure, and flavor, and the HH samples presented stable quality characteristics and storage performance.<\/jats:p>","DOI":"10.1002\/fsn3.4381","type":"journal-article","created":{"date-parts":[[2024,8,23]],"date-time":"2024-08-23T10:10:50Z","timestamp":1724407850000},"page":"8159-8170","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Comparative analyses of physicochemical and volatile flavor characteristics in hooked, trawl\u2010net, and radar\u2010net hairtail (<i>Trichiurus haumela<\/i>) muscles during long\u2010term cryopreservation at \u221218\u00b0C"],"prefix":"10.1002","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1095-7749","authenticated-orcid":false,"given":"Shanshan","family":"Shui","sequence":"first","affiliation":[{"name":"College of Food Science and Pharmacy Zhejiang Ocean University  Zhoushan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy Zhejiang Ocean University  Zhoushan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongbo","family":"Yan","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy Zhejiang Ocean University  Zhoushan China"},{"name":"Pisa Marine Graduate School Zhejiang Ocean University  Zhoushan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jia","family":"Song","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy Zhejiang Ocean University  Zhoushan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1775-8470","authenticated-orcid":false,"given":"Shucheng","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Guangdong Ocean University  Zhanjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Soottawat","family":"Benjakul","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation, Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4696-9098","authenticated-orcid":false,"given":"Bin","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy Zhejiang Ocean University  Zhoushan China"},{"name":"Pisa Marine Graduate School Zhejiang Ocean University  Zhoushan China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,8,23]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2019.102236"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11172710"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11172701"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.133140"},{"key":"e_1_2_9_6_1","volume-title":"China fishery statistical year book","author":"Fishery Bureau, M. o. 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