Dynamic alterations and crucial transitions in the flavor profile of turbot (Scophthalmus maximus) during low-temperature waterless preservation

Key Points

• Flavor profile exhibits significant alterations during low-temperature preservation, impacting taste.
• Key findings include specific chemical changes that influence flavor and texture of scophthalmus maximus.
• Observation of flavor transitions across varying preservation durations highlights important trends in seafood storage.
• Impact on culinary practices suggests enhanced methods for preserving turbot, improving quality and shelf life.