The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (<i>Epinephelus coioides</i>) fillets.

The accumulation of the FAA was closely related to the degradation of the proteins, which showed a trend of rising first and then decreasing, this was consistent with our previous research. 21 The reduction in the total FAA content in the later period might be due to the decarboxylase enzymes produced by the rapid growth of microorganisms which convert the FAA into biogenic amines.

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