Abstract: In order to understand the relationship between lipid oxidation and the formation of flavor components in Decapterus maruadsi during two different dry-salting processes, i.e. traditional high salt (HS) and low-salt lactic acid fermentation (LAF), the changes in lipoxygenase (LOX), thiobarbituric acid reactive substance (TBARS) value, peroxide value (POV), and flavor components were measured. The relationship between lipid oxidation and flavor components was analyzed by the Pearson correlation coefficient. The results showed that LOX activity increased in the first three stages and then decreased in the final stage for both dry-salting processes, and it was higher in HS samples in the first three stages but lower in the final stage compared with LAF samples. LOX activities in the final dried products produced by HS and LAF were increased by 25% and 34.8% in comparison with fresh fish, respectively. The values of POV and TBARS showed similar changes to LOX, but POV decreased sharply in the final stages for both processes. The major volatile compounds of the final products, which were generated mainly during the drying period, were aldehydes, alcohols, ketones and hydrocarbons. Compared with HS, LAF additionally produced a floral flavor. A positive correlation was seen between LOX and fat oxidation as well as the formation of flavor substances, and fat oxidation played an important role in the formation of flavor substances. LAF could improve the activity of LOX and thus promote the formation of flavor substances, particularly aldehydes.

Key words: traditional dry-salted fish, low-salt lactic acid fermentation, Decapterus maruadsi, lipoxygenase (LOX), lipid oxidation, volatile flavor components