Abstract: In order to make efficient use of fish processing by-products and to improve their added value, in this study, we investigated 7 by-products of chilled large yellow croaker (Pseudosciaena crocea). Firstly, the differences in the basic nutrients of the 7 by-products were evaluated. Secondly, the differences in overall taste profile were determined by electronic tongue, and the contents of free amino acids and flavor nucleotides were also measured. The results showed that minced muscle, head meat, roes and fish scales all had the characteristics of high protein and low fat. Principal component analysis (PCA) combined with discriminant factor analysis (DFA) could effectively distinguish among the seven by-products. Seventeen free amino acids were detected in all by-products except fish scales. The value of IMP in these by-products showed a taste activity value (TAV) greater than 1, and the TAV values of minced meat and head meat reached 18.27 and 16.51, respectively. The above results showed that there were some differences in the types and amounts of taste components in different by-products of P. crocea, which contributed to the overall flavor of P. crocea. These results could provide a useful theoretical foundation for further exploitation and development of P. crocea by-products.

Key words: by-products of chilled Pseudosciaena crocea, free amino acids, flavor nucleotides