ReviewJournal of food science2026
Unveiling Chouguiyu: A Review of Flavor Development, Microbial Dynamics, and Texture Formation in Fermented Mandarin Fish.
Review in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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10 authors.
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Abstract
Fermented mandarin fish (Chouguiyu) is a traditional fermented fish product in China, which is deeply favored by consumers due to its unique odor characteristics and texture. Research on the typical flavor characteristics, textural properties, and their influencing factors of Chouguiyu is of great significance for understanding the fermentation mechanism of this traditional food and guiding the development direction of the industry. However, there is currently a lack of literature reviews on this unique product. This review systematically summarizes the volatile odor profile of Chouguiyu and its evolution during processing, the composition of the microbial community and its contribution to the flavor profile, as well as the texture characteristics of the food and its formation mechanism. This review provides new insights for Chouguiyu research and development. Future research should focus on the optimization of processing technology for Chouguiyu and the identification of microbial functions and functional strains, so as to meet the demand for high-quality fermented fish products.
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