Changes of Fatty Acid Compositions, Volatile Compounds, and Microbial Flora of Bighead Carp (Aristichthys nobilis) Heads during the Simulated Fresh Logistics Transportation

The changes of fatty acid compositions, volatile components, and microbial flora bighead carp heads during fresh transportation were investigated. brain, eye muscle, muscle near the incision (on abdomen 5 cm away from gills), jaw at ambient temperature (25°C) for 6 h simulated (underwent ice storage vibration) 36 72 evaluated. content monounsaturated acids (38.98%) in four parts was highest followed with saturated (30.92%) band polyunsaturated (24.50%), their contents as well sensory quality decreased significantly prolongation time. There significant differences composition flavor compounds transportation, including alcohols, aldehydes, esters, aromatic compounds, hydrocarbons, other especially ketones amines. In addition, species richness gradually extension mainly composed Firmicutes Proteus phylum level Streptococcus Lactococcus genus level. Conclusively, ketone amine substances dominant spoilage bacteria (Streptococcus) could be used markers heads. Practical Application. Bighead head has become a hot online product China due to its rich nutrition delicious taste. Fresh is one most common methods preserving fish improve nutrition, flavor, This paper aimed investigating quality, content, transportation. results this study provide better understanding volatiles It guiding theoretical basis routine fresh-keeping offer security assessment nutritional value.