Abstract：To reduce the salt content and off-odor of traditional stinky bass products, low-salt, short-term fermentation was carried out using Lactiplantibacillus plantarum. The changes in taste and flavor during the fermentation process were examined by determining moisture content, pH, organic acids, free amino acids, and volatile flavor compound contents. To determine the optimal fermentation time, sensory evaluation was conducted and sensory data were analyzed using fuzzy mathematics. The results demonstrated that tartaric and succinic acids were the major flavor-active organic acids, imparting refreshing umami and sour tastes to fermented bass. Glu, Arg, and His were determined as the key umami, sweet, and bitter taste amino acids, respectively. The dynamic variations in free amino acid concentrations significantly enhanced the richness of flavor. At the early and middle stages of fermentation, the odor characteristics gradually transited from earthy odor to citrus-like aromas and then to coriander- and mint-like aromas at the late stage with malodorous compounds including trimethylamine being below detectable levels. The results of sensory evaluation based on fuzzy analysis showed the optimal fermentation time to be 36 h. The 36 h fermented sample exhibited a pearly white appearance with glossy luster, characterized by rich umami and sweet tastes, strong fishy and unique fermented aromas, firm and elastic texture showing well-defined flaky separation (“garlic-clove” muscle structure) with smooth and burr-free surface.
2025, Vol. 39 
