Sono-Photodynamic Treatment Induces Bidirectional Changes in Flavor Quality of Fried Low-Salt Large Yellow Croaker (Larimichthys crocea) During Early Refrigerated Storage (MS (MTBLS))

ABSTRACT: Using low-salt large yellow croaker as the research subject, this study introduced curcumin-mediated sonodynamic and photodynamic treatment (SPDT) to investigate shelf-life extension and flavor quality preservation. Microbial community analysis revealed that SPDT inhibited specific spoilage organisms, extending the shelf life of low-salt large yellow croaker by approximately 3–4 days. Combined with sensory evaluation, electronic nose and electronic tongue analyses, GC-IMS, GC-MS, and untargeted metabolomics, the study systematically evaluated the effects of SPDT on the taste and flavor of pan-fried large yellow croaker and elucidated its underlying mechanisms from the perspectives of lipid oxidation and amino acid metabolism. This study provides a theoretical basis and technical support for quality preservation and healthy processing of low-salt aquatic products.

INSTRUMENT(S): Liquid Chromatography MS - negative - reversed-phase-chromatography, Liquid Chromatography MS - positive - reverse-phase

PROVIDER: MTBLS15718 | MetaboLights | 2026-09-18

REPOSITORIES: MetaboLights