Dual-frequency ultrasound-assisted marination modulates the odor profile of roasted catfish: from raw curing to cooking.

To investigate how marination predetermines the odor profile of roasted fish, catfish dorsal meat was subjected to traditional (T) or ultrasound-assisted (U) marination to the same salt content (1%), followed by roasting. Changes in color, texture, water distribution, oxidation, and volatile flavor compounds during roasting were analyzed. The results showed that ultrasound enhanced lipid oxidation, Maillard reaction, water-holding capacity, chewiness, esters formation, and the diversity of volatile flavor compounds (U:70; T:65), while reducing protein oxidation and fishy substances (1-octen-3-ol, hexanal). Marination mode significantly affected odor during early roasting, whereas prolonged high-temperature reduced inter-group differences. OPLS-DA identified undecane, decane, hexanal, and 1-octen-3-ol as key differential compounds. Nine key volatiles (T,8; U,7) significantly correlated with water distribution, shear force, protein oxidation, and Maillard reaction. These findings demonstrate that marination fundamentally shapes the odor profile of roasted catfish, providing more comprehensive data support for the application of ultrasound technology in fish marination and flavor control.