Effect of Time–Temperature Modulation Combined with Residual Heating on Flavor and Texture Attributes of Steamed Perch Fish

To optimize the steaming process parameters for perch fish and improve its flavor quality, this study systematically compared dual-stage steaming (low–high temperature and high–low temperature) and residual-heat steaming (dual-stage steaming followed by heat retention) with traditional single-stage steaming. Dual-stage steaming (especially 80 °C → 100 °C) produced significant treatment effects in texture and umami-related measures, while several volatile aroma compounds showed significant treatment effects (p < 0.05) and had higher measured concentrations under residual-heat steaming. Comparing dual-stage steaming modes (80 °C → 100 °C and 100 °C → 80 °C), 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.