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

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

Food Chemistry: X (Mar 2024)

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

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

Affiliations

Caiyan Jiang: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Yang Liu: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Wengang Jin: School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources, Shaanxi University of Technology, Hanzhong 723001, China
Kaiyue Zhu: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Xiaoqing Miao: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Xiuping Dong: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Pengfei Jiang: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Corresponding author at: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, No.1 Qinggongyuan, Ganjingzi District, Dalian 116034, China.

Journal volume & issue: Vol. 21
p. 101126

Abstract

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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.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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