Exploration on the inhibition effect and pathway of Perilla leaf ethanol extract on flavor deterioration of refrigerated snakehead fillets.

This study investigated the effect of Perilla frutescens leaf ethanol extract (PLEE) on inhibiting flavor deterioration in refrigerated snakehead (Channa argus) fillets which integrated physicochemical, microbiological, and lipidomic analyses. Results identified 12 key flavor-differentiating compounds, 8 key differential microorganisms and 6 key differential lipids. Correlation analysis revealed that PLEE preserves quality through triple synergistic pathways: (1) Significantly inhibiting spoilage bacteria proliferation (Pseudomonas abundance reduced by 11.23%), with lowering total volatile basic nitrogen (TVB-N: 13.33 vs. 20.21 mg/100 g) and trimethylamine (TMA: 4.10 vs. 9.86 mg/kg) at day 12; (2) Protecting key lipids such as PG (16:1/18:3) and PA (22:5/23:1) to inhibit lipid oxidation and the generation of fishy odorants like 1-octen-3-ol; (3) Enhancing sensory acceptance via olfactory contribution of its characteristic terpenoids, including perillaldehyde. These findings could elucidate the multi-target preservative effect of PLEE and support its potential application as a natural preservative in aquatic products.