Insights into the balance of safety, flavor, and texture in fermented fish: A study based on full-length sequencing of fermented largemouth bass (Micropterus salmoides)

In this study, the effect of fermentation on the safety, flavor, and texture of largemouth bass (Micropterus salmoides ) was investigated. Compared to fresh fish, the proteins formed a network structure that enhanced bound water proportion, texture hardness, and water holding capacity, while it reduced cooking losses. TVB-N and TBARS levels increased gradually but stayed within safe limits. However, histamine accumulation surpassed the recommended limit at 56.84 ± 0.17 mg/100 g in late stages. A total of 67 volatile compounds were detected, with 13 identified as key flavor compounds (OAV > 1). 3rd-generation full-length 16S rRNA gene sequencing revealed a microbial community shift from high diversity to dominance by strains like Vibrio anguillarum , Vagococcus fessus , and Vagococcus coleopterorum . Among these, 10 species were highly correlated with flavor formation. This study reveals quality patterns in fermented largemouth bass, providing insights into achieving a balance among safety, flavor, and texture in fermented fish.