Food Chem 2025 Oct 30;496Pt 3:146905. doi: 10.1016/j.foodchem.2025.146905.

Exploration of the multi-dimensional quality deterioration patterns and mechanism analysis of sea urchin gonads during storage at ambient temperature.

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To address the unclear patten and mechanism of quality deterioration of sea urchin gonads (SUG) during ambient temperature storage, this study systematically simulated the 48 h ambient temperature storage process of Strongylocentrotus nudus (SN) and Strongylocentrotus intermedius (SI) at (25 ± 2) °C and 40 % - 60 % relative humidity. The results indicated that significant water migration, lipid and protein oxidation occurred in SUG during storage, leading to color browning, tissue aggregation, and off-flavor generation. The 1-penten-3-one was identified as the core marker of flavor deterioration. Microbial succession showed that spoilage-related genera such as Photobacterium, Vibrio, Shewanella, and NS10 marine group increased significantly at the end of storage. The synergy of physicochemical and microbial factors drove comprehensive quality deterioration. This study revealed the multi-dimensional quality deterioration patterns and key driving factors of SUG during ambient temperature storage, providing a direct theoretical basis for the development of preservation technologies.

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