Unraveling the interplay of microbial succession, flavor deterioration, and physicochemical dynamics in vacuum-packed marinated silver carp during storage.

Chunming Tan, Yaqin Yu, Minbao Wang, Shi Nie, Zongcai Tu, Wenhua Yang, Lu Zhang, Yunhong Huang

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Article in Food chemistry: X, 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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8 authors.

Chunming TanNational R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

Yaqin YuNational R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

Minbao WangNational R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

Shi NieNational R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

Zongcai TuNational R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

Wenhua YangKey Laboratory of Processing and Nutritional Health of Tropical and Subtropical Aquatic Specialty Foods, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Lu ZhangNational R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

Yunhong HuangNational R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study systematically investigated the quality and flavor deterioration and microbial succession of marinated silver carp (MSC) during storage. After 60 days of storage, the samples showed significant morphological deterioration, decreased sensory acceptability, while moisture content and pH value initially decreased and then increased. Synergistic protein-lipid oxidation accelerated deterioration, as reflected by rising TVB-N and TBARS levels, along with sulfhydryl group depletion, and carbonyl accumulation. Flavor analysis confirmed sulfides, aldehydes, and ketones as major volatile compounds, with the escape of key aroma components-including eugenol, nonanal, benzeneacetaldehyde, p-anisaldehyde, and linalool, contributed to overall flavor deterioration. Microbial succession analysis revealed

Indexed as

Flavor deteriorationMarinadeMicrobial successionSilver carpStorage process

Identifiers

PMID42603003

DOI10.1016/j.fochx.2026.104269

PMCPMC13475703

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