ReviewFoods (Basel, Switzerland)2023
Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Development of Fermented Dried Salted Spanish Mackerel and Analysis of Its Flavor Compounds, Fermentation Conditions, and Preparation of a Directed Vat-Set Starter.Foods (Basel, Switzerland) · 2026Article
- Microbial and enzymatic synergy in fermented fish: impacts on flavor, texture, and safety with multi-omics and AI insights.Food chemistry: X · 2026Review
- Review
- Dry-aged and dry-cured fish: a critical review of the literature and food safety aspects.Italian journal of food safety · 2026Article
- The Impact of Chlorogenic Acid Liposomes Dip-Coating on the Physicochemical Quality and Microbial Diversity of Low-Salt Cured Fish During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Volatile organic compound profiling by HS-GC-IMS for vaginal infection identification.Frontiers in cellular and infection microbiology · 2026Article
- Quality characters of low-salt semi-dried golden pomfret processed with an innovational substitute of plasma-activated water.Food chemistry: X · 2025Article
- Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna.Foods (Basel, Switzerland) · 2025Article
- Genome mining and physiological analyses uncover adaptation strategies and biotechnological potential of Virgibacillus dokdonensis T4.6 isolated from high-salt shrimp paste.Archives of microbiology · 2024Article
- Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
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 and flavor formation and the underlying mechanism. This review also investigates the prospects of dried salted fish products, proposing methods for the analysis of improved curing processes and the mechanisms of dried salted fish. Through a comprehensive understanding of this review, modern production challenges can be addressed to achieve greater control of microbial growth in the system and improved product safety. In addition to advancing our understanding of the processes by which volatile flavor compounds are formed in conventional dry-cured fish products, we expect that this work will also offer a theoretical framework for enhancing their flavor in food processing.
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