Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel.

Jiang, Caiyan; Liu, Yang; Jin, Wengang; Zhu, Kaiyue; Miao, Xiaoqing; Dong, Xiuping; Jiang, Pengfei

Jiang, Caiyan; Liu, Yang; Jin, Wengang; Zhu, Kaiyue; Miao, Xiaoqing; Dong, Xiuping; Jiang, Pengfei.

Afiliación

Jiang C; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Liu Y; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Jin W; School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources, Shaanxi University of Technology, Hanzhong 723001, China.
Zhu K; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Miao X; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Dong X; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Jiang P; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Food Chem X ; 21: 101126, 2024 Mar 30.

Article en En | MEDLINE | ID: mdl-38292676

ABSTRACT

ABSTRACT

This study investigated the quality changes of dry salted mackerel during curing and drying process and the relationship between flavor substances and microorganisms. The results showed that the thiobarbituric acid reactive substances (TBARS) values increased gradually with the increase of salt concentration and treatment time. The total volatile base nitrogen (TVB-N) values and total viable counts (TVC) values showed the same trend. Under 3% condition, the TVB-N values exceeded the standard and was not suitable for consumption. A total of 61 volatile flavor substances were identified by Gas chromatography-ion mobility spectrometry (GC-IMS), among which aldehydes contributed the most. Staphylococcus and Cobetia were the most abundant by High-throughput sequencing (HTS). There was significant correlation between TOP15 microorganisms and TOP20 flavor substances. Staphylococcus and Cobetia were positively correlated with 13 volatile flavor substances, which contributed to the formation of flavor in naturally fermented Spanish mackerel.

Palabras clave

Curing and drying; Gas chromatography-ion mobility spectrometry (GC-IMS); High-throughput sequencing (HTS); Spanish mackerel; Volatile flavor compounds

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