1、Lactic acid bacteria in fermented fish: Enhancing flavor and ensuring

These cultures have the capacity to accelerate protein hydrolysis during the production of fermented fish, adjust the composition of microorganisms, and shorten the fermentation period.

2、Microbial toxins in fermented foods: health implications and analytical

Fermented foods provide beneficial effects to humans by two main mechanisms; modulation of gut microbiota, and/or formation of different bioactive compounds, such as exopolysaccharides, oligosaccharides, peptides, GABA-gamma aminobutyric acid, conjugated linoleic acids, and vitamins [3].

3、Formation and control of off

These undesirable odors result from a combination of mechanisms, including biochemical reactions and industrial processing, which collectively determine the final product quality.

4、Formation of Volatile Acids During Fermentation of Fish Sauce

Fish sauces contain 20 g/L of nitrogen, of which 16 g/L are in the form of amino acids. The formation of volatile acids in fish sauce was investigated. When fish was allowed to spoil prior to salting, very high concentrations of volatile acids were produced.

5、Effect of lipase and lipoxygenase on lipid metabolism and the formation

During the fermentation of fish products, the pH is typically acidic or weakly acidic, indicating that acidic and neutral lipases are primarily responsible for lipid metabolism.

Isolation of Lactic Acid Bacteria Eliminating Trimethylamine

Fishy odor of fish flesh (meat) presents a severe problem for marine production. The main cause of fishy odor is trimethylamine (TMA), which increases during storage.

Biochemical reactions and changes during fish fermentation.

Protein denaturation caused by low pH eases proteolysis, which in turn more easily releases the desired amino acids, thus decreasing the protein content in fermented fish (Figure 3).

Research progress of fishy odor in aquatic products: From substance

The production of volatile sulfur-containing compounds, aldehydes, ketones, alcohols, acids, and amines, leading to the enrichment of spoilage odors such as acidic odor, fermented odor, fishy odor, and sulfur odor.

Strategies to reduce fishy odor in aquatic products: Focusing on

In recent years, a growing number of studies have focused on fishy odor compounds in aquatic products. These studies have demonstrated that fishy odor is closely related to fish, muscle quality, volatile compounds, fatty acids, amino acids, and proteins.

Recent advances in fishy odour in aquatic fish products, from formation

During processing and storage, amines, ammonia, indole, ketones, aldehydes, peroxides and lower acids were produced due to the decomposition of proteins and oxidation of unsaturated fatty acids in the fish body, which further led to unpleasant fishy odours.

The main causes of acidic odor during fish protein fermentation are as follows:

1. Microbial Contamination: During the fermentation process, environmental conditions such as temperature, humidity, and oxygen levels can facilitate the proliferation of microorganisms (e.g., Lactic acid bacteria, Acetic acid bacteria, and Yeast). These microbes break down proteins, fats, and carbohydrates in fish protein, producing organic acids, alcohols, esters, and other compounds. This results in an acidic fermentation broth, leading to an acidic odor.

2. Enzymatic Activity: Fish protein contains enzymes like proteases and amylases. During fermentation, these enzymes catalyze reactions that accelerate the breakdown and transformation of proteins, increasing organic matter in the broth. This further acidifies the broth and contributes to the odor.

3. Formation of Fermentation Byproducts: The process generates gases like ammonia (NH₃) and hydrogen sulfide (H₂S). When these gases mix with water vapor, they form acidic mists, acidifying the broth and producing an unpleasant smell.

4. Oxidation-Reduction Reactions: Oxygen exposure during fermentation triggers oxidation-reduction reactions. These reactions convert organic compounds into pungent substances (e.g., aldehydes, ketones), intensifying the acidic odor.

5. pH Changes in the Broth: Microbial metabolism alters the pH of the fermentation broth. A decreasing pH accelerates the decomposition of organic matter, producing more organic acids and salts, which amplify the acidic odor.

6. High Organic Content in the Broth: Excessive organic matter in the fermentation broth promotes microbial breakdown into small molecules (e.g., amino acids, fatty acids). Accumulation of these substances lowers the pH, contributing to the odor.

Measures to Mitigate Acidic Odor:

1. Control Environmental Conditions: Regulate temperature, humidity, and oxygen supply to inhibit microbial growth.
2. Monitor pH and Organic Matter: Regularly test the broth’s pH and organic content to adjust fermentation parameters.
3. Add Inhibitors/Stabilizers: Introduce substances like sugars, amino acids, or metal ions to suppress microbial activity.
4. Use Advanced Equipment: Employ sealed fermentation tanks and automated control systems to improve efficiency and reduce contamination.
5. Optimize Microbial Strains: Select appropriate cultures and media to enhance fermentation outcomes and minimize odor.

This translation maintains technical accuracy while ensuring clarity and readability for English-speaking audiences. Key terms (e.g., microbial names, chemical compounds) are standardized, and causal relationships are preserved.