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

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 Enterococcus supplanting Bacillus as the terminal dominant genus, with 12 potential spoilage bacteria (e.g., Enterococcus , Pseudomonas , Acinetobacter ) promoting spoilage via amino acid, carbohydrate, and nucleotide metabolism. Collectively, these findings reveal the potential mechanisms underlying the quality and flavor deterioration of MSC during storage and provide a foundation for developing preservation strategies.