Changes in the chemical properties and metabolite profiling of fish sauce prepared from underutilized large yellow croaker roes during fermentation at different temperatures.

[Display omitted] • Large yellow croaker roes were used as raw materials to produce fish sauce. • The quality of fish sauce was evaluated via chemical properties. • The connection between fermentation temperature and chemical properties of fish sauce was revealed. • Metabolomics technique was used to analyze the metabolic expression of fish sauce. • Temperature could influence the expression of metabolic substances in fish sauce. Fish sauce is a popular aquatic condiment with unique flavor. In this study, the changes in the chemical properties and metabolite profiling of fish sauce from large yellow croaker roes during fermentation at different temperatures were revealed. The results found that the contents of total acid, amino acid nitrogen, total soluble nitrogen and soluble salt-free solids of fish sauce fermented at 40 °C were higher than those in other temperatures groups (25 °C and 32 °C), while the contents of total volatile basic nitrogen were lower than other temperatures. Therefore, 40 °C was the ideal fermentation temperature for fish sauce. The metabolomics analysis showed that organic acids, amino acids, nucleotide, and lipid compounds were found to participate in the biosynthesis pathway. Compared to 25 °C and 32 °C, fermented at 40 °C could increase the abundance of metabolic substances in the fish sauce, such as sugar alcohols, L-Citrulline, L-Aspartic acid, L-Cysteine, Glutathione, and L-Arginine. These results provide a theoretical basis for the production of high-quality fish sauce and the high-value utilization of fish roes. [ABSTRACT FROM AUTHOR]