Identification of the Specific Spoilage Organism in Farmed Sturgeon (<i>Acipenser baerii</i>) Fillets and Its Associated Quality and Flavour Change during Ice Storage.

Foods · 2021 · PMC8469357 · PMID 34574132

Europe PMC DOI

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an increasing trendno p-value reported

An increasing trend of 2-undecanone, 6, 10-dimethylundeca-5, 9-undecadien-2-one, and 1, 3-dichloro-benzene was shown in the spoiled samples, which implied that these compounds might be responsible for off-odors in spoiled sturgeon fillets.

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showed a trendno p-value reported

Overall, all samples showed a trend of pH increase after a slight decreasing at day 6.

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