Changes in physicochemical properties, moisture distribution and volatile flavor compounds of yellow catfish: The roles of dominant spoilage bacteria

The spoilage potential of three dominant bacterial species (Shewanella putrefaciens, Pseudomonas fragi, and Acinetobacter sp.), which were isolated from spoiled yellow catfish, were investigated. Physicochemical properties, moisture distribution, and volatile flavor compounds were assessed in yellow catfish inoculated with individual bacterial species. Compared to Acinetobacter sp., Shewanella putrefaciens and Pseudomonas spp. exhibited a greater capacity for producing produce total volatile basic nitrogen (TVB-N) and total viable counts. Sensory results revealed that a significantly (P