ArticleFood chemistry: X2024
Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp (
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Uncovering the Metabolic Characterization of Pseudomonas psychrophila and Serratia grimesii Underlying Their Spoilage Potential in Refrigerated Salmon: Based on LC-MS Metabolomics Analysis.Journal of food science · 2026Article
- Technological Optimization of FermentedFoods (Basel, Switzerland) · 2026Article
- Gelatin-Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (Foods (Basel, Switzerland) · 2025Article
- The Mechanism of Quality Changes in Grass Carp (Foods (Basel, Switzerland) · 2025Article
- Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance-A Review.Antioxidants (Basel, Switzerland) · 2024Review
- Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage.Food chemistry: X · 2024Article
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Authors and funding
8 authors.
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Abstract
Low salt dry-curing (LSD), as a healthier pre-treatment for the preservation of fishery products, is a potential technique substitute for excessively salty curing. The regulatory effects of 2 % and 3 % LSD on the quality evolution through an intrinsic correlation between microbiota succession and flavour precursors of refrigerated grass carp fillets were investigated in this study. The results showed that the LSD pre-treatment was effective in promoting proteolysis, free amino acid and fatty acid metabolism with the microbiota succession and quality evolution. Compared with unpre-treated samples, the 3 % LSD pre-treatment effectively extended the shelf life by 10 days within the acceptable quality attributes. Not only did the LSD pre-treatment lead to catalytic microbiota succession and inhibitive spoilage substance production but it also improved the flavour precursors, which are taste-active amino acids and polyunsaturated fatty acids (PUFAs). Moreover, considerable correlations between quality attributes, taste-active amino acids, PUFAs and microbiota were obtained.
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