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Relationship between physicochemical properties, non-volatile substances, and microbial diversity during the processing of dry-cured Spanish mackerel

文献类型： 外文期刊

作者： Wang, Shanyu 1 ; Jian, Chong 2 ; Zhao, Ling 2 ; Sun, Huihui 2 ; Liu, Qi 2 ; Cao, Rong 2 ;

作者机构： 1.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China

2.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Dept Food Engn & Nutr, Qingdao 266071, Peoples R China

3.Qingdao Marine Sci & Technol Ctr, Lab Marine Drugs & Bioprod, Qingdao 266237, Shandong, Peoples R China

关键词： Dry-cured Spanish mackerel; Microbial diversity; Free amino acids; Nitrite content; Pearson correlation

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 200 卷

页码：

收录情况： SCI

摘要： To meet the demand of consumers for high-quality dry-cured fish. This study investigates the relationship between microbial diversity and the changes in physicochemical properties and non-volatile flavor compounds of dry-cured Spanish mackerel (DCSM) throughout the curing process. Our findings demonstrate that moisture content significantly decreased during curing, while NaCl generally increased. The nitrite level of 1.52 mg/kg, meeting national safety standards. Additionally, there was a significant increase in hardness and chewiness. The synergistic effect of glutamic acid (Glu), alanine (Ala), and histidine (His) with inosine monophosphate (IMP), adenosine monophosphate (AMP) and guanosine monophosphate (GMP) enhanced the umami taste. Proteobacteria and Photobacteria are the main microorganisms of DCSM at the phylum and genus levels. Proteobacteria and Photobacteria are the main microorganisms of DCSM at the phylum and genus levels. Photobacterium, Moritella, and Pseudomonas were positively correlated with AMP, GMP, Ala, and Glu. And negatively correlated with nitrite and TBARS. These findings suggest that specific microorganisms positively influence the quality of DCSM through their metabolic activities. This research enhances our understanding of flavor formation mechanisms and provides critical insights for optimizing DCSM processing and quality control.

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