Technological Optimization of Fermented Siniperca chuatsi Fish Processing Focused on Formation of Garlic Clove-Structural Muscle Flakes and Flavor Profiles

The edible and sensory quality of fermented fish products, particularly the formation of garlic clove-structured muscle flakes (GCMF), play critical roles in consumer acceptance and consumption. Herein, aiming to obtain the optimal technical process, this study systematically explored the generation and dynamic evolution of GCMF structure of fermented mandarin fish, especially the integrity and peeling properties of GCMF, which would profoundly determine the textural properties of fish flesh. Meanwhile, flavor profiles were also concentrated during the formation of GCMF. Specifically, our results showed that the optimal fermentation conditions were 3% salt concentration and 7 days of fermentation at 7 °C. Under these conditions, the physicochemical indicators (moisture, pH, TVB-N) of the fermented fish remained within reasonable ranges and the sensory score; peeling integrity of GCMF and the texture properties reached the highest values. In addition, with the increase in fermentation time, the content of undesirable flavor compounds, especially nonanal and 1-octen-3-ol, gradually decreased. Overall, these findings provide a theoretical framework for the evaluation of GCMF structure and for understanding flavor development in fermented mandarin fish, thereby laying a foundation for improved quality control of fermented fish products.