Caviar, known for its high-value and nutrition, is prone to quality deterioration. This study explored the effects of nisin, lysozyme, and tea polyphenols on the flavor profiles and bacterial community in sturgeon caviar during cold storage. Results demonstrated that these natural preservatives significantly ( p < 0.05) delayed protein breakdown (TVB-N reduced by 22.2 %) and lipid oxidation (TBARS reduced by 34.4 %) by day 100. GC-IMS analysis identified key spoilage-related aldehydes (e.g., heptanal, hexanal), whose formation was effectively controlled by the natural preservatives. The preser...
