To improve the fishy flavor of Carassius auratus gibelio, Carassius auratus gibelio was deodorized by Lactobacillus plantarum, yeast, and their combination, sensory evaluation, electronic nose combined with monolithic material sorptive extraction-gas chromatography-mass spectrometry were used to analyze the deodorization effect of different microbial fermentation on Carassius auratus gibelio and the changes of volatile flavor components. The effects of different biological deodorization treatments on the microstructure of Carassius auratus gibelio were analyzed by scanning electron microscope. Results showed that compared with the control without deodorization, the fishy substances such as hexanal, (E)-2-octenal, (E, E) -2,4-heptadienal, 1-octen-3-alcohol, and 2-ethylfuran were not detected in each treatment group, and the contents of octanal, decanal, and 1-penten-3-alcohol decreased significantly (P<0.05). At the same time, esters such as ethylacetate were produced in each treatment group, which gave fish a unique fat flavor and promoted the formation of good flavor. Different biological deodorization treatments had different effects on the microstructure of Carassius auratus gibelio. The effect of Lactobacillus plantarum treatment on the muscle fiber structure of crucian carp was relatively small. This treatment could keep the muscle fiber bundle structure intact and the texture clear. Comprehensive analysis showed that the Lactobacillus plantarum fermentation method was more suitable for Carassius auratus to deodorize, effectively improved the flavor, retained nutritional value, and had a certain commercial prospect.
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