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Unraveling the interplay of microbial succession, flavor deterioration, and physicochemical dynamics in vacuum-packed marinated silver carp during storage
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DOI：10.1016/j.fochx.2026.104269.png)
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Abstract
En 中文
• Protein-lipid oxidation synergistically accelerated the quality deterioration. • Loss of eugenol, aldehydes and linalool contributed to overall flavor deterioration. • Enterococcus supplanting Bacillus as the terminal dominant species of MSCs. • Bacteria promote spoilage by metabolism of amino acid, carbohydrate and nucleotide.
Keywords:
Silver carp
Marinade
Storage process
Flavor deterioration
Microbial succession
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