Lipid Oxidation-Driven Flavor Evolution During Low-Salt Wet-Marinated Fermentation of Golden Pomfret.

This study investigated lipid oxidation and flavor evolution during low-salt wet-marinated fermentation of golden pomfret, focusing on the relationship between fatty acid transformation and volatile flavor formation. TBARS values increased significantly (P < 0.05), whereas POV initially increased and subsequently decreased, indicating the formation and decomposition of lipid hydroperoxides. Meanwhile, SFA increased significantly (P < 0.05), whereas MUFA and PUFA decreased significantly (P < 0.05), suggesting preferential degradation of unsaturated fatty acids during fermentation. These changes were accompanied by marked alterations in aroma and taste characteristics and the formation of diverse volatile compounds. KEGG pathway analysis identified α-linolenic acid and linoleic acid metabolism as key pathways associated with volatile flavor generation. Overall, oxidative degradation of unsaturated fatty acids, particularly linoleic acid and α-linolenic acid, was a major contributor to volatile flavor evolution. These findings provide new insights into the potential link between lipid oxidation, fatty acid transformation, and flavor formation during low-salt wet-marinated fermentation, providing a theoretical basis for flavor regulation and quality improvement of fermented aquatic products.