Abstract: The changes in the mass loss rate, color, water distribution and texture properties of the dorsal muscle of sea bass at different steaming times were analyzed. The differences in taste and smell among fish samples was evaluated by free amino acid analysis, electronic tongue and electronic nose. The results indicated that the mass loss rate increased significantly with the extension of steaming time (P < 0.05), and the immobilized water was gradually transformed into free water and finally lost, while the bound water content did not change significantly. The firmness and chewiness first decreased and then increased significantly, while the opposite trend was observed for the elasticity. The L* and b* value significantly increased during steaming (P < 0.05), while the a* value decreased significantly (P < 0.05). The total amount of free amino acids first increased and then decreased, reaching the highest level after 10 min of steaming. His, Gly, Ala, Lys and Glu were the major flavor amino acids in sea bass muscle. Both the electronic tongue and the electronic nose could well distinguish the taste and smell characteristics of fish muscle at different steaming times. In conclusion, sea bass fillets with specified size steamed for 8–10 min had good quality and flavor.

Key words: sea bass; steaming; quality; flavor characteristics