{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T20:47:18Z","timestamp":1790110038788,"version":"4.0.1"},"reference-count":55,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T00:00:00Z","timestamp":1789516800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>To optimize the steaming process parameters for perch fish and improve its flavor quality, this study systematically compared dual-stage steaming (low\u2013high temperature and high\u2013low temperature) and residual-heat steaming (dual-stage steaming followed by heat retention) with traditional single-stage steaming. Dual-stage steaming (especially 80 \u00b0C \u2192 100 \u00b0C) produced significant treatment effects in texture and umami-related measures, while several volatile aroma compounds showed significant treatment effects (p &lt; 0.05) and had higher measured concentrations under residual-heat steaming. Comparing dual-stage steaming modes (80 \u00b0C \u2192 100 \u00b0C and 100 \u00b0C \u2192 80 \u00b0C), the overall quality of perch fish was better when its core temperature underwent the main heating phase in the high-temperature stage. PCA comprehensive evaluation assigned the highest descriptive score (0.52) to DS 100(55)-80(75)-RH after considering texture, taste, and aroma characteristics; this ranking was not an inferential significance test. These laboratory-scale findings provide a basis for further optimization of steaming conditions for perch fish, but larger-scale validation is required before practical implementation.<\/jats:p>","DOI":"10.3390\/foods15183264","type":"journal-article","created":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T07:58:59Z","timestamp":1789545539000},"page":"3264","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Effect of Time\u2013Temperature Modulation Combined with Residual Heating on Flavor and Texture Attributes of Steamed Perch Fish"],"prefix":"10.3390","volume":"15","author":[{"given":"Yaling","family":"Yang","sequence":"first","affiliation":[{"name":"Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3434-3362","authenticated-orcid":false,"given":"Lijin","family":"Wang","sequence":"additional","affiliation":[{"name":"Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"given":"Feng","family":"Zhu","sequence":"additional","affiliation":[{"name":"Qingdao Haier Smart Technology R&D Co., Ltd., Qingdao 266100, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"resources","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8513-3299","authenticated-orcid":false,"given":"Huanlu","family":"Song","sequence":"additional","affiliation":[{"name":"Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"conceptualization","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3428-4585","authenticated-orcid":false,"given":"Yanbo","family":"Wang","sequence":"additional","affiliation":[{"name":"Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"validation","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"874","DOI":"10.1111\/are.12242","article-title":"Optimizing Dietary Protein Sources for Japanese Sea Bass (Lateolabrax japonicus) with an Emphasis on Using Poultry by-Product Meal to Substitute Fish Meal","volume":"46","author":"Wang","year":"2015","journal-title":"Aquac. 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