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Related Experiment Video

Updated: Mar 29, 2026

Preparation of High-Quality Fermented Fish Product
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Effects of different deodorization methods on eel flavor quality: A multidimensional volatile analysis.

Aolin Yang1, Haoen Li2, Yanshu Wang2

  • 1College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, Shandong 266042, China.

Food Research International (Ottawa, Ont.)
|March 27, 2026
PubMed
Summary

Microbial fermentation, especially with Staphylococcus nepalensis, effectively reduces the fishy odor in eels. This improves flavor and consumer acceptance by altering key volatile organic compounds.

Keywords:
EelFlavorKey volatile compoundsRemoving fishy odor

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Area of Science:

  • Food Science
  • Microbiology
  • Analytical Chemistry

Background:

  • Eel's nutritional value is high, but fishy odor limits consumer acceptance.
  • Deodorization is crucial for enhancing the marketability of eels.
  • Volatile organic compounds (VOCs) are primary contributors to fishy odor.

Purpose of the Study:

  • To evaluate deodorization methods for improving eel flavor.
  • To identify key volatile compounds responsible for fishy odor.
  • To assess the efficacy of microbial fermentation and acetic acid treatment.

Main Methods:

  • Utilized electronic nose (E-nose), GC-IMS, and HS-SPME-GC-MS for analysis.
  • Compared untreated eels with those treated with acetic acid and microbial fermentation (Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus rhamnosus, Staphylococcus nepalensis).
  • Identified key VOCs using relative odor activity value (ROAV) and variable importance in projection (VIP).

Main Results:

  • Acetic acid treatment (YS) increased volatile content and altered flavor profile.
  • Biologically treated samples (JM, SLT, T13) showed similar volatile compositions.
  • Identified 12 key VOCs (alcohols, aldehydes, ketones) contributing to fishy odor, including 1-octen-3-ol and 1-octanal.
  • Staphylococcus nepalensis fermentation significantly reduced fishy odor compounds.

Conclusions:

  • Microbial fermentation, particularly with Staphylococcus nepalensis, is an effective method for deodorizing eels.
  • This process reduces key odor-causing VOCs by metabolizing polyunsaturated fatty acids.
  • Findings provide a scientific basis for improving eel flavor through microbial interventions in aquatic product processing.