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To explore the different extraction methods and traditional refining process of squid visceral fish oil and its quality changes, the deep-sea squid viscera from the Equator, Argentina, and the North Pacific were used as raw materials in this study. Firstly, different organic reagent extraction methods and compound methods were used to extract fish oil from Argentine squid viscera. The method with the highest oil yield and best quality was selected for refining three types of crude squid visceral oil. The sensory morphology, physicochemical indicators, fatty acid composition and volatile flavor compounds of three types of crude and refined squid visceral oils were analyzed. The results showed that the oil extraction method of the No.6 solvent assisted freeze-thaw was the best, with a yield of 12.90%, and the physical and chemical indexes of squid visceral oil after refining were significantly improved. The peroxide value, insoluble impurities, color difference value, acid value, moisture and volatiles, and anisidine values were significantly reduced (P

Low salt dry-curing (LSD), as a healthier pre-treatment for the preservation of fishery products, is a potential technique substitute for excessively salty curing. The regulatory effects of 2 % and 3 % LSD on the quality evolution through an intrinsic correlation between microbiota succession and flavour precursors of refrigerated grass carp fillets were investigated in this study. The results showed that the LSD pre-treatment was effective in promoting proteolysis, free amino acid and fatty acid metabolism with the microbiota succession and quality evolution. Compared with unpre-treated samples, the 3 % LSD pre-treatment effectively extended the shelf life by 10 days within the acceptable quality attributes. Not only did the LSD pre-treatment lead to catalytic microbiota succession and inhibitive spoilage substance production but it also improved the flavour precursors, which are taste-active amino acids and polyunsaturated fatty acids (PUFAs). Moreover, considerable correlations between quality attributes, taste-active amino acids, PUFAs and microbiota were obtained.