Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation

This study assessed the influence of lactic acid bacteria (LAB) on the physicochemical characteristics of low-salt fermented Mackerel (Pneumatophorus japonicus) seasonings. Key volatile compounds and their formation pathways were analyzed. The flavor of LAB-fermented mackerel seasonings was superior to that of traditional fish sauce, with sensory evaluation scores of 6.5–7.9 and 6.4, respectively. However, the reason for the improved flavor...