Unraveling the Effects of Biochemical Drivers on the Bacterial Communities and Volatile Profiles in Refrigerated Sturgeon Filets at 4°C.

As shown in Figures 1A,B , although the pH value exhibited fluctuations during the first 6 days, the pH value of the samples increased significantly after 8 days and showed an increasing trend.

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In the early days of storage, the pH value showed a decreasing trend, which may have resulted from glycolysis and ATP decomposition and lactic acid and pyrophosphate accumulation in fish muscle ( Li et al., 2020b ).

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