Temperature is the most critical factor affecting fish preservation.As an emerging preservation technology, superchilling storage has become highly research-worthy in the field of aquatic product preservation due to its ability to effectively delay the quality deterioration of fish.This study aimed to investigate the effects of superchilling storage on the quality of the northern pike (Esox lucius).Sensory evaluation, pH, total viable counts, total volatile base nitrogen (TVB-N), water-holding capacity, and volatile compounds were analyzed as quality indicators during different storage periods.The results showed that sensory scores and water-holding capacity decreased with prolonged storage time, with the sensory score dropping to (51.60±2.16) on the 15th day.TVB-N values and total viable counts increased over time, although TVB-N remained within acceptable limits, while total viable counts reached (8.20±0.14) lg CFU/g by 15 days.The pH values initially decreased and then gradually increased.Analysis of volatile compounds revealed that propanal, hexanal, (E)-2-heptenal, 3-methyl-1-butanol, and 1-octen-3-ol were present in relatively high concentrations during storage.Based on variable importance in projection values and relative odor activity values, seven key differential compounds-ethyl hexanoate, 3-methyl-1-butanol, heptanal, 1-butanol, ethyl propionate, 2-butanone, propanal, and 2,3-pentanedione were identified as potential markers for quality changes during superchilling storage.A comprehensive analysis of all indicators indicated that the fish became inedible by the 15th day of superchilling storage.This study provides a valuable reference for the application of preservation techniques in aquatic products.
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