Strategies for enhancing flavor and sensory attributes of fermented fish sausages: Replacing pork fat with egg yolk

In this study, fermented fish sausage was investigated as the research subject, with an innovative process employing partial fat substitute by egg yolk being adopted. The impact of replacing fat with egg yolk on product flavor and quality was systematically analyzed using multi-omics techniques, including flavoromics, lipidomics, and metabolomics. The 50% egg yolk substitution group exhibited optimal sensory acceptance. Moreover, it significantly reduced peroxide and TBARS values (P < 0.05). A total of 34 volatile flavor compounds were identified in this study, among which 10 key differential compounds formed the characteristic flavor profile. Lipidomic analysis revealed a significant enrichment of PC (16:0/18:1) as a core differential lipid. Alongside the dynamic changes in metabolites, including free amino acids and organic acids, these factors contributed to the unique flavor profile of the product. This study provides a theoretical foundation and technical pathway for the development of flavor-enhanced fermented fish products.