Dynamic Changes of the Microbial Community and Volatile Organic Compounds of the Northern Pike () during Storage.

In this study, the quality (sensory evaluation, microbial enumerate, color, tvb-n (total volatile basic nitrogen), tca-soluble peptide (trichloroacetic acid-soluble peptide), muscle glucose, lactate, total sugar, Bas (Biogenic amines), VOCs (volatile organic compounds) and the microbial dynamic structure in samples stored at 4 °C were evaluated, and the relationship between VOCs and the diversity structure of microorganisms was also discussed. It was determined by sensory evaluation that the shelf life of samples was around 8 days. Protein and sugar were detected in large quantities by microorganisms in the later stage. At the same time, this also caused a large amount of Bas (biogenic amines) (tyramine, cadaverine, and putrescine). According to high-throughput amplicon sequencing, the initial microbiota of samples was mainly composed of , , , , , , , and . Among them, was the most advantageous taxon of samples at the end of the shelf life. The minor fraction of the microbial consortium consisting of , and was detected. The substances 3-methyl-1-butanol, ethyl acetate, and acetone were the main volatile components. The glucose, lactic acid, and total sugar were negatively correlated with , , , and ; the proportion of these microorganisms was relatively high in the early stage. TVB-N and TCA-soluble peptides were positively correlated with , , , , and , and these microorganisms increased greatly in the later stage. The substance 3-methyl-1-butanol was positively correlated with and negatively correlated with . Ethyl acetate was associated with , and . Acetone was positively correlated with .