Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes.

ABSTRACT: Dried salted fish is a traditional dry-cured fish that is sprinkled with salt before the curing process. With a unique flavor as well as diverse varieties, dry-cured fish is popular among consumers worldwide. The presence of various microbial communities during the curing process leads to numerous metabolic reactions, especially lipid oxidation and protein degradation, which influence the formation of flavor substances. However, during industrial curing, the quality of dry-cured fish is difficult to control, leading to the formation of products with diverse flavors. This review describes the curing process of dried salted fish, the key microorganisms involved in the curing process of typical dried salted fish products at home and abroad, and the correlation between biological metabolism an

SUBMITTER: Liu J 

PROVIDER: S-EPMC10453264 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature