Abstract:This study aimed to investigate the correlation among
the amino
acids, fatty acids composition, flavor compounds, and microbial dynamic
changes of cured large yellow croaker (Larimichthys
crocea) roe (LYCR) with different salt additions (0,
4, 10, 16%, w/w) by the metabolomics and macrogenomics approaches.
A total of 22 amino acids, 33 fatty acids, and 57 volatile compounds
were detected in cured LYCR. Acinetobacter and Rhodococcus were the dominant genera for 0 and 16% salt-added
LYCR, respectively, and Staph… Show more
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