Improving flavor quality in bighead carp (Aristichthys nobilis) fillets during chilled storage with chitosan-EGCG coating: Insights into its underlying regulatory mechanisms

Maintaining the flavor quality of aquatic products during storage is crucial for their market value and consumer acceptance. This study evaluated the effects of a chitosan-epigallocatechin gallate coating on the flavor profile of bighead carp fillets and explored its underlying regulatory mechanisms. Sensory evaluation, electronic nose, and analysis of volatile and ATP-related compounds revealed that the coating significantly reduced off-flavor compounds, improving flavor quality. The coating suppressed free amino acid and free fatty acid levels, inhibited flavor-converting enzyme activities, and slowed lipid metabolism. Correlation analysis highlighted positive links between key flavor compounds and flavor precursors, enzymes, and metabolites. High-throughput sequencing identified Lactococcus , Serratia , and Aeromonas as key microorganisms affecting flavor characteristics. These findings advance the understanding of flavor deterioration mechanisms and suggest potential strategies for preserving the flavor quality of bighead carp fillets during chilled storage.