Mechanism of salt effect on flavor formation in Lactiplantibacillus plantarum fermented tilapia by integrated multiple intelligent sensory and flavor omics analysis

Abstract

Improving the flavor and texture of low-salt fermented products meets the needs of the great health era and consumers' preferences. In this study, the characteristic flavor formation of dry-cured tilapia fermented by Lactiplantibacillus plantarum with different concentrations of NaCl was studied by flavor omics. The results showed that appropriate NaCl improved the sensory and texture properties of the product. 4% NaCl increased the aroma intensity of fermented tilapia. Under the action of 4% salt, the metabolism of Lactiplantibacillus plantarum promoted the formation of alcohols and aldehydes. The concentrations of 1-octen-3-ol and hexanal were significantly increased, which enhanced the aroma of roast meat. Meanwhile, low NaCl treatment can promote Lactiplantibacillus plantarum to degrade proteins and transform them into more free amino acids and nucleotides. 4% salt fermentation of tilapia significantly promoted the production of umami and sweet amino acids like glutamic acid and glycine. Also, it inhibited the production of bitter amino acids such as leucine. Further, the results have contributed to the understanding of the effects of NaCl on flavor formation in fermented tilapia and facilitated the flavor of low-salt foods.