Mechanism of salt effect on flavor formation in Lactiplantibacillus plantarum fermented tilapia: integrated multiple intelligent sensory and flavor omics analyses.

Abstract

Improving the flavor and texture of low-salt fermented products addresses the demands of the health-conscious 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 using flavor omics. The results showed that an appropriate concentration of NaCl improved the sensory and texture properties of the product. The 4% NaCl concentration increased the aroma intensity of the 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, enhancing the aroma of roasted meat. Meanwhile, low NaCl treatment promoted Lactiplantibacillus plantarum to degrade proteins and convert them into more free amino acids and nucleotides. Fermentation of tilapia with 4% salt significantly promoted the production of umami and sweet amino acids, such as glutamic acid and glycine. Additionally, it inhibited the production of bitter amino acids, such as leucine. Furthermore, the results contribute to a better understanding of the effects of NaCl on flavor formation in fermented tilapia and facilitate the development of flavor in low-salt foods.