Enhancing flavor quality in low-salt dried large yellow croaker (Pseudosciaena crocea) through secondary fermentation: insights into microbial drivers

Large yellow croaker is highly perishable and traditionally preserved by salting. This study evaluated secondary fermentation as an improved processing method compared to traditional techniques. A low-salt (5%) curing process, combined with secondary fermentation under reduced‑oxygen conditions and baijiu spraying, was applied to produce dried fish with lower sodium and enhanced flavor. This approach significantly suppressed lipid oxidation and protein degradation. A total of 65 volatile flavor compounds were identified, with substantial increases in aldehydes, esters, and aromatic compounds during secondary fermentation, contributing to greater flavor complexity. Microbial analysis revealed a shift in community structure from Proteobacteria dominance during initial air-drying to a notable increase in Firmicutes in the later stages, with key genera like Pseudoalteromonas and Staphylococcus linked to flavor formation. Integration of flavor and microbial data identified key compounds and their potential microbial contributors. These findings provide a viable strategy for producing low-salt, high-quality dried fish products.

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