National R&D Branch Center for Conventional Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Food Chem. 2025 Jan 15;463(Pt 1):141087. doi: 10.1016/j.foodchem.2024.141087. Epub 2024 Sep 1.
Complex microbial communities have an important impact on the flavor of low salt dry-curing (LSD)-pretreated grass carp blocks. Here, the flavors, metabolites, and bacterial diversity of LSD-pretreated fish during cold storage were analyzed using flavor analysis, metabolomics, and high-throughput sequencing to investigate their correlations in detail. LSD promoted the volatile flavor deterioration of grass carp blocks under 6 days of refrigeration but inhibited it under 15 days of refrigeration. Furthermore, 924 metabolites were identified in the refrigerated grass carp blocks, and LSD inhibited the growth of Psychrophilic dominant spoilage microorganisms (Proteobacteria) and promoted microbial abundance (Actinobacteriota, Firmicutes, Bacteroidota, and Cyanobacteria). Correlation analysis revealed that the degradation of phosphatidylcholine connected with the monomonas genus in LSD-pretreated fish blocks played a vital role in inhibiting the key volatile flavor (esters, aldehydes, and alcohols) deterioration. This information is useful for elucidating the inhibition mechanism of LSD on flavor deterioration in refrigerated fish blocks.
复杂的微生物群落对低盐干腌（LSD）预处理草鱼块的风味有重要影响。本研究采用风味分析、代谢组学和高通量测序技术，分析了冷藏过程中 LSD 预处理鱼的风味、代谢物和细菌多样性，详细研究了它们的相关性。LSD 促进了冷藏草鱼块在 6 天冷藏期内挥发性风味的恶化，但在 15 天冷藏期内则抑制了这种恶化。此外，在冷藏草鱼块中鉴定出 924 种代谢物，LSD 抑制了嗜冷优势腐败微生物（变形菌门）的生长，促进了微生物丰度（放线菌门、厚壁菌门、拟杆菌门和蓝细菌门）。相关性分析表明，与 LSD 预处理鱼块中单胞菌属相关的磷脂酰胆碱的降解在抑制关键挥发性风味（酯类、醛类和醇类）恶化方面发挥了重要作用。这些信息有助于阐明 LSD 抑制冷藏鱼块风味恶化的机制。
