Development of wine lees golden pomfret and analysis of its drying properties, fermentation conditions, and flavor compounds

In this study, the wine lees golden pomfret (WLGP) was developed and its dry production process, fermentation conditions, and flavor compounds were investigated. The results showed that the conversion to hot-air drying after 8 h of cold-air drying (MD8) treatment had the greatest effect on the golden pomfret texture. Drying reduced the mobility of water molecules and significantly reduced the relative amount of immobilized water, with hot-air drying (HD) and converting to HD after 4 h of cold-air drying (MD4) treatments having the greatest effect on free water content. The total volatile basic nitrogen and thiobarbituric acid reaction product content increased significantly after drying. Drying led to a decrease in α-helices, an increase in β-folding, and contraction and rupture of myofibers in golden pomfret, and the cold-air drying treatment caused the least disruption of the protein secondary and tissue structures. The results showed that the MD8 treatment was the optimal drying production processes for WLGP. The optimal fermentation conditions for WLGP were a fermentation time of 4 d, a fermentation temperature of 13 °C, and a wine lees additive amount of 26%. The flavor components induced by the drying production process were mainly aldehydes, such as heptanal, butanal, and propanal, whereas the volatile flavor substances of fermented samples were mainly esters, including ethyl acetate, ethyl lactate, and ethyl butyrate. • Four drying production processes of cured golden pomfret were evaluated. • MD8 treatment was the ideal drying procedure for WLGP. • Fermentation significantly improved the flavor of golden pomfret. • The volatile flavor substances of WLGP were mainly ealdehydes and sters.