Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
文献类型： 外文期刊
作者： Wang, Huifang 1 ; Wu, Yanyan 1 ; Chen, Shengjun 1 ; Zhao, Yongqiang 1 ; Li, Chunsheng 1 ; Xiang, Huan 1 ; Wang, Di 1 ; Wei, Ya 1 ; Wang, Yueqi 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China
3.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China
关键词： Fermented golden pompano; Bacillus subtilis; Inoculation fermentation; Volatile compound; Lipid oxidation; Metabolic pathway
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 472 卷
页码：
收录情况： SCI
摘要： Fermented golden pompano is a traditional food valued for its distinctive flavor profile, largely influenced by lipid oxidation. This study evaluated the role of local Bacillus subtilis SCSMX-2 strain in regulating lipid oxidation and improving the flavor profile of the fermented golden pompano. Untargeted metabolomics was used to identify 206 differential metabolites, predominantly lipids, amino acids, and peptides. Enrichment analysis revealed glycerophospholipid metabolism as a key lipid pathway. SCSMX-2 induced moderate lipid oxidation, significantly increasing free fatty acid content, especially omega-3 polyunsaturates. Characterization of 148 volatile compounds revealed a notable increase in lipid oxidation-derived flavor compounds, with 11, including seven lipid derivatives, emerging as distinctive. Correlation analysis showed that secondary lipid oxidation products, such as sn-glycero-3-phosphoethanolamine and lysophosphatidylcholine, are precursors to key flavor compounds. These findings provide a scientific basis for the targeted regulation of flavors in traditional fermented fish.
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