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<p>Fishy odor is one of the most critical factors limiting the sensory acceptability of sashimi. To mitigate the formation of fishy odor compounds in fish fillets during storage, this study employed techniques including natural plant extracts and microbial fermentation for the deodorization of <i>Seriola dumerili</i> sashimi, and further analyzed changes in the sashimi’s quality attributes and flavor compounds before and after the deodorization treatment. The results demonstrated that all deodorization treatments significantly diminished the fishy odor of the sashimi. Specifically, responses from electronic nose sensors, particularly W1W and W5S, exhibited significant (<i>p</i> &lt; 0.05) changes before and after deodorization. Among all treatment groups, the cinnamon extract (RG) group achieved the greatest reduction in fishiness intensity (–14.83%), while the clove extract (DX) group and the <i>Lactobacillus plantarum</i> + <i>Saccharomyces cerevisiae</i> (ZN) group simultaneously obtained the highest sensory scores, indicating superior consumer acceptability. All treatments suppressed microbial growth, as evidenced by lower total bacterial counts. The ultrasound-trehalose (US-T) group exhibited the strongest antibacterial activity, with total bacterial counts decreasing by 16.34%, thereby extending the microbial shelf-life of the sashimi. Deodorization not only removed off-odors but also reshaped the volatile compound profile in a favorable direction. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis identified 26 volatile flavor compounds, with ketone and ester contents increasing significantly in the ZN group and <i>Staphylococcus gallinarum</i> + <i>Saccharomyces cerevisiae</i> (JJ) group, imparting fruity and sweet aromas to the sashimi. Collectively, the DX, RG, and ZN treatments were the most effective in deodorization and bacterial inhibition, while delaying lipid oxidation and protein decomposition.</p>

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Effects of deodorization methods on the fishy smell and quality of refrigerated Seriola dumerili sashimi

  • 期刊论文

  • 发表日期：

    2025年11月25日

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  • Qiufeng Nong,
  • Wanshan Liang,
  • Haoxian Huang,
  • Minjie Wang,
  • Jiaqi Shao,
  • Junyi Huang,
  • Pengzhi Hong,
  • Shouchun Liu,
  • Chunxia Zhou,
  • Saiyi Zhong,
  • Yuan Hong

摘要

Fishy odor is one of the most critical factors limiting the sensory acceptability of sashimi. To mitigate the formation of fishy odor compounds in fish fillets during storage, this study employed techniques including natural plant extracts and microbial fermentation for the deodorization of Seriola dumerili sashimi, and further analyzed changes in the sashimi’s quality attributes and flavor compounds before and after the deodorization treatment. The results demonstrated that all deodorization treatments significantly diminished the fishy odor of the sashimi. Specifically, responses from electronic nose sensors, particularly W1W and W5S, exhibited significant (p < 0.05) changes before and after deodorization. Among all treatment groups, the cinnamon extract (RG) group achieved the greatest reduction in fishiness intensity (–14.83%), while the clove extract (DX) group and the Lactobacillus plantarum + Saccharomyces cerevisiae (ZN) group simultaneously obtained the highest sensory scores, indicating superior consumer acceptability. All treatments suppressed microbial growth, as evidenced by lower total bacterial counts. The ultrasound-trehalose (US-T) group exhibited the strongest antibacterial activity, with total bacterial counts decreasing by 16.34%, thereby extending the microbial shelf-life of the sashimi. Deodorization not only removed off-odors but also reshaped the volatile compound profile in a favorable direction. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis identified 26 volatile flavor compounds, with ketone and ester contents increasing significantly in the ZN group and Staphylococcus gallinarum + Saccharomyces cerevisiae (JJ) group, imparting fruity and sweet aromas to the sashimi. Collectively, the DX, RG, and ZN treatments were the most effective in deodorization and bacterial inhibition, while delaying lipid oxidation and protein decomposition.