Comparative analysis of the flavor profile and microbial diversity of high white salmon (coregonus peled) caviar at different storage temperatures

High white salmon (coregonus peled) caviar can be developed as a substitute for sturgeon caviar. However, the development of salmon caviar is limited by the distance of breeding area and the inconvenience of refrigerated transportation. This study aimed to investigate the quality stability of high white salmon caviar stored in different environment temperature in order to increase the acceptability of salmon caviar. Results of thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N), total viable counts (TVC) and pH values showed that the lipid oxidation, protein oxidation and microbial growth in caviar were slowed down at 0 °C. Inorganic sulfides were detected by e-nose which formed a good complement to GC-IMS. The changes of aroma characteristics measured by GC-IMS were exacerbated with increasing storage temperature. The dominant bacterial genera transformed from Lactobacillus to Bacteroides which can change the volatile compounds in caviar. In conclusion, the quality deterioration of high white salmon caviar can be effectively delayed by lower storage temperature during transportation and sales. These information can provide a reference for the development of high white salmon caviar and guided for the search of control measures to prevent deterioration of flavor quality in high white salmon caviar during storage.