The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics.

This study aimed to investigate the effects of ultrasound-assisted curing and UV-assisted drying on the quality of semi-dried tilapia fillets through flavoromics, lipidomics, and metabolomics. Both treatments enhanced myofibril pore space and reduced moisture content (−14.84 %, P < 0.05), with ultrasound demonstrating greater effectiveness. Additionally, they also facilitated lipid oxidation (P < 0.05), which altered the flavor profile. UV treatment enhancing key aroma compounds (ROAV >1), especially octanal, 1-octen-3-one, ethyl-isovalerate, and 2-pentyl-furan, more effectively than ultrasound (P < 0.05). 420 lipid molecules and 213 metabolites were identified, including 162 differential lipids and 69 differential metabolites (VIP > 1). Correlation analysis indicated that triglycerides, fatty acids, organic acids, and nucleosides were key precursors of flavor. The sensory evaluation demonstrated that ultrasound and UV treatments synergistically enhanced fillet quality. This study introduces an innovative processing method aimed at the industrialized and efficient production of high-quality air-dried aquatic products. • Ultrasound and UV radiation improved the sensory scores of semi-dried tilapia fillets. • Ultrasound and UV radiation facilitated the formation of volatiles. • A total of 420 lipid molecules were identified, of which 162 were screened by VIP > 1. • A total of 213 metabolites were identified, of which 69 were screened by VIP > 1. • Correlation analysis showed TGs, FAs, and nucleosides were flavor precursors. [ABSTRACT FROM AUTHOR]