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Summary: Lipid oxidation is a major concern in preserving fish and its products, as it affects their quality, shelf life, and consumer acceptance. Cold plasma technology has emerged as a promising method for extending the shelf life of perishable products, including fish. However, the impact of cold plasma on lipid oxidation remains uncertain, as studies have reported conflicting findings. This review provides an up‐to‐date overview of the effects of cold plasma treatment on lipid oxidation in fish and fish‐based products, synthesising existing literature in the field. A comprehensive analysis of factors such as plasma generation techniques, treatment parameters, fish species, and lipid composition is conducted to elucidate the observed discrepancies in outcomes. In conclusion, current research suggests that moderate oxidation does not have adverse effects on overall sensory quality and may even enhance the flavour of fish. The degree of oxidation can be controlled through plasma parameters, thereby improving the quality of fish and fish products. [ABSTRACT FROM AUTHOR]

Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non‐enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health‐promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial‐enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi‐omics technologies, biotechnology‐based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities. [ABSTRACT FROM AUTHOR]

Use of low-salt fish sauce (Yulu) is limited due to its perishable property and rapid loss of unique flavor. In this study, a salt-tolerant strain, Bacillus subtilis B-2, with high protease production was used as a microbial starter for low-salt Yulu fermentation. A total of 133 volatile compounds were detected through HS-SPME-GC-MS. Most aldehydes, alcohols, ketones, furans, and hydrocarbons reached their maximum at 15 d, while most esters, aromatic compounds, acids, nitrogen compounds, and sulfur compounds peaked at 45 d. The 16S rRNA gene high-throughput sequencing showed that Bacillus remained in high abundance during fermentation, reaching 93.63% at 45 d. The characteristic volatile flavor was obviously improved while the microbial contamination was significantly reduced in low-salt Yulu fermented with B. subtilis, compared with those without a microbial starter. The correlation network map suggested that the significant decrease in Pseudomonas, Achromobacter, Stenotrophomonas, Cyanobium, Rhodococcus, Brucella, Tetragenococcus, and Chloroplast contributed most to the decreasing richness and evenness of the microbial community, while Bacillus was the only genus playing a key role in the inhibition of spoilage microorganisms and improvement of volatile flavor after B. subtilis addition. This study suggests the potential use of salt-tolerant B. subtilis as a special starter for industrial Yulu fermentation in the future. [ABSTRACT FROM AUTHOR]

• The role and quality impact of ultrasound-assisted fish curing is not yet clear. • Ultrasonic treatment increased the permeation rate and shortened marination time. • Ultrasound treatment reduced the hardness and chewiness of the fish. • Ultrasound-assisted curing improves the quality characteristics of sea bass. The purpose of this study was to evaluate the effects of ultrasonic pretreatment on the quality of cured sea bass. Compared to static marination, ultrasonication significantly increased the rate of NaCl transfer, reduced the hardness and chewiness of fish, and improved water retention. Microstructural observations revealed that the sea bass muscle fibers were severely fragmented, with their borders becoming increasingly blurred with increasing ultrasonic intensity. In addition, ultrasound-assisted marination significantly increased the degradation of proteins, total free amino acid levels, and relative levels of volatile flavor substances such as aldehydes and esters. Therefore, the use of an appropriate ultrasound treatment for the salt curing of fish has a positive effect on the textural and flavor characteristics of sea bass, with the most optimal approach being 300.W ultrasound treatment for 60 min. Overall, the results of this study provide technical evidence for improving the quality of lightly cured low-salt content seafood. [ABSTRACT FROM AUTHOR]

[Display omitted] • Starters especially L. plantarum improved gel and texture properties of tilapia surimi. • Most pleasant core volatile flavor compounds (OAV ≥ 1) were enhanced by L. plantarum. • Lactiplantibacillus and Lactococcus played the main role in volatile flavor formation. • Acetic acid produced by lactic acid bacteria was responsible for physical property formation. • Lactiplantibacillus led to physical property and volatile flavor improvement by L. plantarum. Fermentation is an effective way to improve the gel properties of freshwater fish surimi. In this study, two newly isolated Lactiplantibacillus plantarum H30-2 and Pediococcus acidilactici H30-21 were used to improve the physical properties and volatile flavor of fermented tilapia surimi. L. plantarum H30-2 quickly improved the whiteness, gel strength, hardness, and chewiness within 18 h. Among 172 volatile compounds analyzed by HS-SPME-GC–MS, most pleasant core flavor compounds (OAV ≥ 1) were improved by L. plantarum H30-2. L. plantarum H30-2 could always adapt to the surimi environment while P. acidilactici H30-21 could not. Two dimensional correlation networks showed that Lactiplantibacillus and Lactococcus were responsible for the quality formation in surimi during natural fermentation or with starters, while the quality improvement after L. plantarum H30-2 addition mainly resulted from the increasing Lactiplantibacillus and its higher acetic acid production. L. plantarum H30-2 can be developed as a special starter using for tilapia surimi fermentation. [ABSTRACT FROM AUTHOR]

[Display omitted] • Glutamate, alanine, and leucine were the main free amino acids identified. • Six major amino acid metabolizing microbial genera were associated with most flavor compounds. • Halobacterium and Clostridium were core microbiota and amino acid metabolizers. • This study revealed the distribution of amino acid metabolic during golden pomfret fermentation. Golden pomfret (Trachinotus ovatus) is an important farmed fish in Asia, often consumed following salting and natural microbial fermentation. Flavor development in fermented foods depends on the metabolism of fermenting microbes, especially amino acid metabolism. However, the microbes involved in golden pomfret fermentation and the mechanism by which they regulate flavor development are largely unknown. Accordingly, in this study, we investigated the microbial community and volatile and non-volatile compounds during the traditional fermentation of golden pomfret, focusing on amino acid metabolism. Thirty-five volatile compounds were detected. Glutamate, alanine, and leucine were the main amino acids responsible for the development of the characteristic taste of fermented golden pomfret. Metagenomic analyses were performed, and microbial genes for amino acid metabolism were functionally annotated, revealing the underlying mechanisms of flavor development during fish fermentation. Halobacterium , Clostridium , Natrinema , Alkalibacillus , Natrialba , and Vibrio were the dominant microbial genera with a major contribution to amino acid metabolism during fermentation and were strongly correlated with the majority of volatile compounds. The study provides a theoretical reference for the mechanism of flavor formation and important information on the microbial sources of volatile compounds derived from amino acids. [ABSTRACT FROM AUTHOR]

Blue foods are critical for human nutrition and play an important role in global food supply. Structure design and flavor regulation of blue food based on the interaction theory of food components are topical issues in food science research. Therefore, designing flavorful, high-protein blue foods from the perspective of protein-flavor interactions is an important direction for food science and technology development in the future. This paper reviews recent advances in research on blue food protein-flavor interactions, and the factors influencing them. Additionally, this review demonstrated the influence of oral processing on the flavor perception of blue foods. Finally, we present existing knowledge gaps and discuss directions for the sustainable future production of high-protein blue foods. Proteins can bind to flavor compounds reversibly or irreversibly, thereby affecting the quality of the final product. Factors like the number of binding sites of proteins, temperature, pH, ionic strength, and exogenous additives, can regulate the protein-flavor compound binding/adsorption. Understanding the oral processing of blue foods, especially the chewing and swallowing processes, on the flavor perception of blue foods is also essential to the development of desirable high-protein "blue foods". Future research should focus on multiple flavor perception, new "green" processing, and salt reduction strategies for the targeted design of high-protein blue foods. Further investigations on the interactions of proteins with flavor compounds from the perspective of protein oxidation, and to elucidate the effects of oral processing on flavor perception during blue food consumption, are required. [Display omitted] • Scientific advances in blue food protein-flavor interactions are reviewed. • Factors and processing methods affecting protein-flavor interactions are discussed. • Prediction of flavor compound-binding behavior is a promising method. • Flavor perception is the basis for the targeted design of blue foods. • Prospects and directions for future blue food development are proposed. [ABSTRACT FROM AUTHOR]

[Display omitted] • Correlation network revealed microbial metabolism for flavor and quality formation. • Volatile flavor substances were mainly positively correlated with 5 microbial genera. • Stenotrophomonas and Tetragenococcus were related to the increase of free amino acids. • Pseudomonas and Stenotrophomonas were positively correlated with most biogenic amines. • Metabolism pathway showed that precursor amino acids promoted biogenic amine production. Low-salt fermentation is an effective way to shorten the fermentation time of fish sauce. In this study, the changes of microbial community, flavor, and quality during the natural fermentation of low-salt fish sauce were studied, followed by the elucidation of flavor and quality formation mechanisms based on microbial metabolism. The 16S rRNA gene high-throughput sequencing showed that both richness and evenness of microbial community were reduced during fermentation. The microbial genera, including Pseudomonas , Achromobacter , Stenotrophomonas , Rhodococcus , Brucella , and Tetragenococcus were more suitable for the fermentation environment, and obviously increased along with the fermentation. There were a total of 125 volatile substances identified by HS-SPME-GC–MS, of which 30 substances were selected as the characteristic volatile flavor substances, mainly including aldehydes, esters, and alcohols. Large amounts of free amino acids were produced in the low-salt fish sauce, especially umami and sweet amino acids, as well as high concentrations of biogenic amines. Correlation network constructed by the Pearson's correlation coefficient showed that most characteristic volatile flavor substances were significantly positively correlated with Stenotrophomonas , Achromobacter , Rhodococcus , Tetragenococcus , and Brucella. Stenotrophomonas and Tetragenococcus were significantly positively correlated with most free amino acids, especially umami and sweet amino acids. Pseudomonas and Stenotrophomonas were positively correlated with most biogenic amines, especially histamine, tyramine, putrescine, and cadaverine. Metabolism pathways suggested that the high concentrations of precursor amino acids contributed to the production of biogenic amines. This study indicates that the spoilage microorganisms and biogenic amines in the low-salt fish sauce need to be further controlled, and the strains belonging to Tetragenococcus can be isolated as potential microbial starters for the production of low-salt fish sauce. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria as starter cultures can lead to rapid acidification for gel formation in fermented fish sausages. However, there is lack of study on the volatile flavor characteristics after starter culture addition and how they affect the microbial community on the flavor formation in fish sausages. In this work, the changes of volatile compounds and microbial community in the tilapia sausage during fermentation with Pediococcus pentosaceus were respectively studied by the headspace solid-phase microextraction gas chromatography-mass spectrometry and 16S rRNA gene high-throughput sequencing. A total of 83 volatile compounds were identified, among which 32 compounds were selected as the core volatile flavor compounds. The microbial diversity in the sausage significantly decreased as the fermentation time increased. There were 12 main microbial genera in whole fermentation stages. The anaerobes such as Pediococcus , Lactococcus, Enterobacter , and Citrobacter increased obviously after fermentation, especially for Pediococcus and Lactococcus , whose total abundance reached over 95% at the end of fermentation. The correlation network model showed that Pediococcus and Lactococcus contributed most to the volatile flavor formation, followed by Enterobacter , Citrobacter , and Photobacterium. This research provides an effective method to accelerate the volatile flavor formation and inhibit the spoilage microorganisms in the fermented tilapia sausage. • Correlation network model reveals microbial contribution to volatile flavor formation. • Most volatile flavor compounds are improved after fermentation with P. pentosaceus. • Pediococcus and Lactococcus contribute most to the volatile flavor formation. • P. pentosaceus addition accelerates the volatile flavor formation in tilapia sausage. • P. pentosaceus reduces the spoilage microorganism abundance in tilapia sausage. [ABSTRACT FROM AUTHOR]

• Microbiota succession were identified during fermentation of mandarin fish. • Volatile flavor compounds were obviously improved after fermentation. • Characteristic flavor substances explored in fermented mandarin fish. • Correlative network model elucidated microbe correlations with flavor formation. • Three genera in particular were associated with production of flavor components. Complex microbial metabolism is key to the unique flavor formation of Chinese fermented mandarin fish (Siniperca chuatsi). However, the association between microorganisms and production of specific flavor components during fermentation is unclear. In this study, headspace-solid-phase microextraction-gas chromatography -mass spectrometry was performed to identify flavor components in fermented samples of S. chuatsi , and high-throughput sequencing of 16S rRNA was conducted to identify the diversity and succession of microbial communities. A correlation network model was adopted to predict the relationship between key microorganisms and flavor formation. The results revealed alcohols, nitrogen compounds, aldehydes, and esters as the main flavor components, and three microbial genera (Psychrilyobacter , Fusobacterium , and Acidaminococcus) were closely associated with the production of these components. These microorganisms contributed to formation of characteristic flavor substances such as linalool, trimethylamine, indole, and Geranyl acetate. This study improves the understanding of different roles of microorganisms in flavor formation during mandarin fish fermentation. [ABSTRACT FROM AUTHOR]

[Display omitted] • Microbiota and flavor from three fermented mandarin fish products was conducted. • Microbial composition was significantly different among three samples. • Characteristic flavor substances explored in three products. • Correlative network model elucidated microbe correlations with flavor compounds. • Three genera in particular were good associated with key flavor components. Fermented mandarin fish have been receiving attention from consumers due to their nutritional value and specific flavor. Microbial diversity in fermented mandarin fish has an important impact on their flavor and quality. However, little is known about the microbiome and the differences among different products. In this study, the bacterial profiles and flavor compounds in three typical fermented mandarin fish products were investigated and compared, and a correlation network was used to explore the potential relationship between microorganisms and flavor. Bacterial community analysis demonstrated clear differences in microbiota among the HF-, MF-, and OF-fermented mandarin fish products. Psychrilyobacter , Fusobacterium , and Vibrio were the most dominant in the HF-, MF-, and OF-fermented products, respectively. In addition, 14, 12, and 4 flavor substances (relative odor activity value, ROAV ≥ 1) were detected in the muscles from the central dorsal and ventral sides of the three samples, respectively. Several bacteria correlated with the production of important flavor compounds, and three genera (Arcobacter , Psychrilyobacter , and Shewanella) were the primary microorganisms contributing to more than six characteristic flavor compounds in fermented mandarin fish products. Therefore, the study's systematic method allows identificating important microbes and characteristic volatile flavor compounds in fermented mandarin fish and provides new insights into the relationship between microorganisms and flavor. [ABSTRACT FROM AUTHOR]

• Functional core microbiota are identified by microbial metabolic network. • Physical properties and flavor metabolites are obviously improved after fermentation. • Lactococcus and Pediococcus are the dominant genera at the late fermentation. • Metabolism of lactic acid bacteria leads to physicochemical and flavor formation. • Biogenic amine accumulation results from Enterococcus , Enterobacter and Citrobacter. The quality and flavor formation in fermented fish sausages are based on the complex metabolism of microbial community. In this study, the dynamic changes of physicochemical characteristics, volatile compounds, and microbial communities in the naturally fermented tilapia sausage were studied during the fermentation process. The main physical indexes (gel strength, whiteness, and hardness), dominant flavor free amino acids (glycine, alanine, and glutamic acid) and characteristic volatile flavor compounds (hexanal, heptanal, octanal, benzaldehyde, (E)-2-octenal, 4-ethylbenzaldehyde, (E)-2-heptenal, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-pentylfuran, and 2-ethyl-furan) were significantly enhanced after fermentation, and were positively correlated with Lactococcus , Pediococcus , Enterococcus , and Lactobacillus. The microbial metabolic network showed that Lactococcus , Pediococcus , and Enterococcus played a significant role in the formation of physicochemical and flavor characteristics, while the accumulation of biogenic amines might result from the metabolism of Enterococcus , Enterobacter , and Citrobacter. Isolation of lactic acid bacteria in Lactococcus and Pediococcus might be suitable to improve the fermented tilapia sausage. Microbial metabolic network has revealed the physicochemical and flavor formation of tilapia sausage and can provide guidance for future research on screening of starters. [ABSTRACT FROM AUTHOR]

• Twelve volatile compounds were identified as key flavor components in fish sauce. • Correlations of volatile compounds and microbiota were explored by O2PLS analysis. • Metabolism of five key microbial genera lead to the flavor formation of fish sauce. • Microbial metabolic network reveals flavor formation of fish sauce. Complex microbial metabolism is the basis for flavor formation in traditional fish sauce. To guide the targeted regulation of production quality, we used molecular sensory and metagenomics analyses to determine dynamic changes in volatile flavor compounds and microbial communities of fish sauce as fermentation progressed. In total, 56 volatile compounds were identified; of these, 3-methylthiopropanal had the highest average odor activity value. Twelve volatile compounds, key for fish sauce flavor development, were identified. Bidirectional orthogonal partial least squares analysis was applied to investigate the correlation between microorganisms and flavor substances. Five microbial genera including Halanaerobium , Halomonas , Tetragenococcus , Halococcus and Candidat us Frackibacter constituted the core microbial flora responsible for flavor formation. The microbial metabolic pathways degraded raw materials into primary metabolites, such as glucose, amino acids, and fatty acids. This study provides novel insights into the flavor formation mechanism of traditional fish sauce fermentation. [ABSTRACT FROM AUTHOR]