The potent toxicity of tetrodotoxin (TTX) has long constrained sustainable growth in pufferfish aquaculture. Takifugu bimaculatus, an economically important species farmed along the coast of Fujian, China, remains poorly understood regarding how it transports and accumulates this potent neurotoxin. To address this gap, we combined transcriptomic and proteomic analyses to characterize the molecular responses of T. bimaculatus to TTX exposure. After oral administration, TTX primarily accumulated in the liver, ovaries, and skin. Multi-omics profiling revealed 163 differentially expressed genes (DEGs) and 88 differentially expressed proteins (DEPs) in liver tissue, together with 239 DEGs and 179 DEPs in ovarian tissue. KEGG pathway analysis suggests that the liver maintains homeostasis by regulating ion concentrations and restructuring lipid raft architectures, alongside coordinated carrier protein activity. This likely supports active TTX uptake and directed transport toward the ovaries and skin, followed by metabolic clearance. By contrast, ovarian tissues appear to establish a stable, long-term reservoir through cytoskeletal remodeling, enhanced interactions with the extracellular matrix, and activated endocytic pathways. Together, these findings offer insights into how T. bimaculatus accumulates and transports TTX, laying groundwork for identifying key transporter genes, clarifying TTX metabolic pathways, and developing practical food safety controls.

Immunomodulation is the primary biological activity of polysaccharides. We have previously demonstrated that Bangia fusco-purpurea polysaccharide (BFP) can modulate the immune function of immunosuppressed mice and increase the abundance of Lactobacillus murinus. However, the underlying mechanisms remain unclear. In the present study, we aimed to elucidate the L. murinus-mediated immunomodulatory effect of BFP. Co-culture of L. murinus and BFP revealed that BFP promoted the proliferation of L. murinus at the concentrations of 0.5%–2.0%. We established a mouse L. murinus depletion model, in which L. murinus was administered via gavage. Treatment with L. murinus significantly increased macrophage phagocytosis and the levels of immune-related factors in mice, including interleukin (IL)-2, tumor necrosis factor-α (TNF-α), and interferon-γ (IFN-γ). These results suggested that L. murinus contributes to the immunomodulatory effect of BFP. Given the important role of macrophages in innate and adaptive immunity, we further confirmed that L. murinus can enhance immune function. Under lipopolysaccharide (LPS)-induced inflammatory conditions, L. murinus stimulated the elevation of IL-10 expression, consequently promoted macrophages polarization toward the anti-inflammatory M2 type, which in turn prevented the overactivation of the inflammatory response and reversed the LPS-induced inflammation. It also maintained the balance between pro- and anti-inflammatory responses, thus playing a role in regulating immune function. Finally, transcriptomic sequencing and pathway validation revealed that L. murinus regulates IL-10 through the macrophage/mitogen-activated protein kinase/nuclear factor-κB (MAPK/NF-κB) signaling axis. Overall, these results suggest that the immunomodulatory mechanism of the BFP may involve L. murinus-induced regulation of IL-10 through the macrophage/MAPK/NF-κB signaling axis.

In this study, we developed an instant freeze-dried kelp and egg soup cube by optimizing raw material selection, formulation parameters, and freeze-drying conditions, thus establishing an optimal preparation process. Tender kelp exhibited significantly lower fracture property and hardness than mature kelp (p < 0.05) and contained significantly higher levels of key aroma compounds (beta-ionone and geranyl acetone) and lower levels of the key fishy odor compound 1-octen-3-one. Therefore, tender kelp was selected as the preferred raw material. The optimal formulation was determined as: 800 g water, 1.4 g carboxymethylcellulose sodium (CMC-Na), 0.05 g tender kelp powder, 64 g tender kelp, 2.6 g salt, 10 g ginger, 56 g egg, 1.2 g starch, 1.2 g monosodium glutamate (MSG), and 1.6 g scallion. The optimal freeze-drying conditions included a pre-freezing temperature of -20 degrees C, a sublimation temperature of -5 degrees C, and a desorption temperature of 60 degrees C. The resulting soup cubes exhibited excellent sensory quality, good rehydration properties, and high freeze-drying efficiency. These findings provide novel insights and a technical basis for future research and innovation in kelp pre-made dishes.

Heat shock transcription factors (HSFs) play a crucial role in mediating responses to abiotic stresses. However, characterization of HSFs in macroalgae remains largely unexplored. In this study, a comprehensive analysis of HSFs was carried out in Saccharina japonica. A total of sixteen SjHSFs were identified. Phylogenetic analysis revealed that HSFs from brown algae form a distinct clade, separate from those from red algae, green algae, moss, and Arabidopsis thaliana. The DNA-binding domain was found to be highly conserved among SjHSFs. Analysis of cis-acting elements in SjHSF promoters suggested their potential roles in regulating growth, development, and stress responses. Tissue-specific expression profiles revealed differential expression of SjHSFs across various tissues of S. japonica. Under abiotic stresses, certain SjHSFs exhibited dynamic expression patterns, with particularly pronounced changes observed under high-temperature stress. We further employed a transcription factor-centered yeast one-hybrid (TF-Centered Y1H) to determine the motifs recognized by SjHSF-03. Seven conserved motifs were identified, and the distributions of these motifs were screened in the promoter regions of S. japonica genes involved in diverse biological processes and pathways. Notably, 23 heat shock protein (HSP) genes were among these motif-containing genes, and 21 out of these 23 SjHSPs were up-regulated under heat stress. Our results provide a solid foundation for future research on the specific functions of HSFs under different stress conditions and the regulatory mechanisms of HSF-mediated stress responses in S. japonica and other brown algae.

Nannochloropsis gaditana (N. gaditana) is a promising novel food ingredient enriched with eicosapentaenoic acid (EPA), yet its nutritional value, lipid composition, and flavor characteristics haven’t been elucidated systematically. In this study, N. gaditana was characterised with 55.57

This study aimed to investigate the effects of sodium hypochlorite (NaClO) bleaching on the quality of Basa (Pangasius bocourti) fish maw (BFM) and the formation of semicarbazide (SEM). Production of SEM increased (p < 0.05) when NaClO concentration, soaking temperature, or duration were increased. Notably, increasing NaClO solution pH also enhanced SEM formation. Soaking BFM in NaClO with available chlorine concentrations of 500, 700, and 1000 mg/L generated 0.05, 0.07, and 0.09 μg/kg SEM at pH 3 compared to 0.70, 1.19, and 2.34 μg/kg SEM at pH 11, respectively. NaClO improved BFM texture by creating a tight, fibrous structure, but also damaged the secondary structure and α-chains of collagen. Untargeted metabolomics showed that NaClO treatment significantly upregulated lipid metabolism pathways (biosynthesis of unsaturated fatty acids, linoleic acid metabolism, and glycerophospholipid metabolism) and elevated degradation of arginine, proline, and urocanic acid. This was associated with the accumulation of nitrogen-containing precursors in the urea cycle, which then reacted with NaClO, generating substantial SEM. Controlled SEM-generating reactions experiments confirmed that SEM was produced from reaction of urea and NaClO. This study elucidates the mechanism of SEM formation and identifies key factors influencing SEM levels, thereby providing a theoretical foundation for safe processing and quality control of fish maw.

The protective effects of Lactobacillus murinus on chemotherapy-related intestinal injury and immune imbalances were explored by establishing a cyclophosphamide (CTX)-induced mouse model of immunosuppression. CTX treatment led to intestinal barrier destruction, exacerbated local inflammation, and significantly reduced short-chain fatty acid levels (especially butyrate), accompanied by systemic immune suppression. Lactobacillus murinus intervention, especially at medium and high doses, dose-dependently repaired the intestinal barrier, inhibited inflammatory responses, restored levels of metabolites such as butyrate, and systematically regulated splenic immune cell proportions, restoring the CD4+/CD8+ balance. Metabolomic analysis further revealed that, at different doses, this regulation affected distinct metabolic pathways: low doses enhanced glutathione and purine metabolism, medium doses restored folate and steroid hormone metabolism, and high doses promoted fatty acid β-oxidation and galactose metabolism, forming a multi-level metabolic protective network. This suggests that L. murinus can alleviate chemotherapy-induced intestinal mucositis and mitigate systemic immune suppression through a dual local anti-inflammatory and systemic immune-regulatory effect, with potential mechanisms related to butyrate-mediated regulation of the “metabolism–immune axis,” providing evidence for probiotic-assisted chemotherapy.

Laver (Porphyra haitanensis) is a nutritious seaweed. Desiccation affects its quality and flavor, but the molecular changes during drying are unclear. Here, the effects of hot air drying temperatures (60 degrees C, 70 degrees C, 80 degrees C, 90 degrees C, and 100 degrees C) on rehydration performance, drying kinetics, microstructure, and the biological activity of laver were evaluated. The laver dried at 60 degrees C exhibited a rehydration ratio of 350%-450%, and its aqueous extract demonstrated substantially higher antioxidant activities than at other temperatures, with DPPH radical scavenging activity of 74.79%, hydroxyl radical scavenging activity of 86.42 U/mL, and ferric reducing antioxidant power of 0.53 mu molTE/kg. The most suitable temperature was 60 degrees C. Lipidomic profiling of laver during drying at 60 degrees C for different durations (0-5 h) was conducted using liquid chromatography-mass spectrometry; 4092 lipids, including glycolipids, glycerophospholipids, and glycerides, were identified. Most lipids increased substantially with prolonged drying time, whereas five characteristic lipids, including cardiolipin (23:0/22:6/16:1/22:2), sulfoquinovosyldiacylglycerol (16:0/18:2 and 16:0/20:3), digalactosyldiacylglycerol (16:0/18:2), and monogalactosyldiacylglycerol (16:0/16:0), showed notable changes. Distinct patterns in five characteristic lipids during drying were identified: the contents of the sulfolipid, sulfoquinovosyl diacylglycerol (16:0/18:2 and 16:0/20:3) increased continuously, likely released from disintegrating photosynthetic membranes. The galactolipids, monogalactosyldiacylglycerol (16:0/16:0), and digalactosyldiacylglycerol (16:0/18:2), core constituents of thylakoids, decreased substantially after 3 h, directly reflecting photosynthetic membrane degradation. Changes in cardiolipin (23:0/22:6/16:1/22:2) were also noted, implicating alterations in mitochondrial membrane integrity. Additionally, 65 volatile compounds, including (E,Z)-2,6-nonadienal, decanal, (E)-2-octenal, (2E,4E)-deca-2,4-dienal, butylated hydroxytoluene, and 2,4-di-tert-butylphenol, were detected. These compounds, contributing to the aromatic properties of laver, decreased with increased drying time. Drying temperature and duration substantially influenced the physicochemical properties, lipid profiles, and volatile flavor compounds of laver. The molecular changes during drying were elucidated to improve the nutritional qualities of dried laver products.

Immunomodulation is the primary biological activity of polysaccharides. We have previously demonstrated that Bangia fusco-purpurea polysaccharide (BFP) can modulate the immune function of immunosuppressed mice and increase the abundance of Lactobacillus murinus. However, the underlying mechanisms remain unclear. In the present study, we aimed to elucidate the L. murinus-mediated immunomodulatory effect of BFP. Co-culture of L. murinus and BFP revealed that BFP promoted the proliferation of L. murinus at the concentrations of 0.5%u20132.0%. We established a mouse L. murinus depletion model, in which L. murinus was administered via gavage. Treatment with L. murinus significantly increased macrophage phagocytosis and the levels of immune-related factors in mice, including interleukin (IL)-2, tumor necrosis factor-u03B1 (TNF-u03B1), and interferon-u03B3 (IFN-u03B3). These results suggested that L. murinus contributes to the immunomodulatory effect of BFP. Given the important role of macrophages in innate and adaptive immunity, we further confirmed that L. murinus can enhance immune function. Under lipopolysaccharide (LPS)-induced inflammatory conditions, L. murinus stimulated the elevation of IL-10 expression, consequently promoted macrophages polarization toward the anti-inflammatory M2 type, which in turn prevented the overactivation of the inflammatory response and reversed the LPS-induced inflammation. It also maintained the balance between pro- and anti-inflammatory responses, thus playing a role in regulating immune function. Finally, transcriptomic sequencing and pathway validation revealed that L. murinus regulates IL-10 through the macrophage/mitogen-activated protein kinase/nuclear factor-u03BAB (MAPK/NF-u03BAB) signaling axis. Overall, these results suggest that the immunomodulatory mechanism of the BFP may involve L. murinus-induced regulation of IL-10 through the macrophage/MAPK/NF-u03BAB signaling axis.

Fish scale waste was valorized to develop a biodegradable active film with enhanced preservation performance. Gelatin and hydroxyapatite were extracted and combined with chitosan, while syringaldehyde was incorporated as a natural crosslinker and antibacterial agent to construct a dual-network structure. The combination of HAP reinforcement and SA-induced crosslinking promoted the formation of a denser organic-inorganic network structure, thereby improving the physical performance and functional properties of the films. Compared with the blank GC film, the incorporation of HAP and SA led to the formation of GCHS films with overall enhanced physical performance and functionality. Especially, the optimized GCHS3 film exhibited improved elongation at break (51.7%), UV-blocking ability (blocking >99% of UV passage), DPPH radical scavenging activity (82.3%), and antibacterial effects against Escherichia coli and Staphylococcus aureus (with inhibition zone diameters of 14.09 mm and 24.00 mm, respectively). During cold storage of beef samples, the GCHS3 film efficiently inhibited microbial growth, delayed the accumulation of total volatile basic nitrogen, and retarded pH increase, while maintaining the original color characteristics of beef. Consequently, the shelf life was extended to 9 days, which is superior to PE packaging. This study provides a novel strategy to incorporate fish scale-derived inorganic fillers and natural crosslinkers into protein-polysaccharide systems. The GCHS3 film exhibits great potential as a sustainable alternative for active food packaging, especially for fresh meat preservation.

Semicarbazide (SEM) is widely monitored as a metabolite of the nitrofuran antibiotic nitrofurazone (NFZ). In recent years, frequent occurrences of excessive SEM residues in aquatic products have seriously hindered the export trade and sustainable development of the Chinese aquaculture industry. Studies have shown that SEM derives from both exogenous and endogenous sources. Exogenous sources include illegal drug use, contamination from water, feed, and algae, and chemical reactions during processing. Endogenous formation, conversely, occurs through pathways such as amino acid metabolism, the urea cycle, and chitin metabolism. This review systematically examines the sources, formation mechanisms, and metabolic behavior of SEM in aquatic products with a focus on advanced detection methods, including metabolomics, transcriptomics, and high performance liquid chromatography. Furthermore, targeted control strategies are proposed, encompassing aquaculture environmental management, optimization of processing procedures, and regulation of key metabolites. This review aims to provide a scientific foundation for the effective prevention and control of SEM contamination in aquatic products in China.

This study aimed to investigate the regulatory mechanism of hot air drying at 130 ℃ on the quality characteristics and flavor formation of Grateloupia livida. Drying kinetics, nutritional composition, rehydration capacity, microstructure, and the variation patterns of volatile flavor components and lipid substances were systematically investigated. Results indicated that 130 ℃ hot air drying achieved complete dehydration of G. livida within 24 min, driven primarily by internal moisture diffusion. The dried product exhibited excellent rehydration performance (rehydration ratio: 1200%~1250%), while principal nutrients (e.g. polysaccharides, proteins) were well retained. However, obvious collapse and pore shrinkage occurred in the microstructure. A total of 89 volatile compounds were identified. Among them, the key aroma-active compounds with an odor activity value (OAV)>1 including 1-octen-3-one, (E,Z)-2,6-nonadienal, α-ionone, β-ionone and (E,E)-2,4-nonadienal. Lipidomics analysis detected 3790 lipid species, dominated by saccharolipids (SL), glycerophospholipids (GP) and sphingolipids (SP). Twenty differential lipids (VIP>2), including PG (16:0_21:1)[M+Na]+ and PG (18:3_21:1)[M+H]+, were screened as potential flavor precursors, participating in thermal oxidative cleavage and Maillard reactions to drive characteristic flavor formation. This study elucidated the influence mechanisms of 130 ℃ hot air drying on the quality of G. livida, providing a theoretical foundation for the development of high-value flavored dried seaweed.

Fish oil is rich in 3 polyunsaturated fatty acids, such as Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA), which positively prevent and treat cardiovascular diseases. Its efficacy is directly related to its quality. With the increasing demand for the quality and safety of fish oil from consumers, the development and application of rapid detection technology are of great significance for monitoring the production process of fish oil and ensuring the quality of the products, Spectra are closely related to the composition and content of substances, By analyzing the spectral characteristics of the substance, information that reflects its molecular structure can be obtained, thereby achieving qualitative and quantitative analysis of the compound. Compared to traditional chemical detection methods, spectral technology offers the advantages of high efficiency, non destructiveness, minimal pre treatment, and environmental friendliness, making them promising in the field of fish oil quality detection. In this paper, near infrared (NIR), mid infrared (MIR) and Raman spectroscopy (RS) techniques and their application principles in fish oil quality detection were described; the conventional procedures for establishing spectroscopic prediction models were illustrated; various chemometric methods used for pre processing of spectral information and model calibration were demonstrated; recent research advances and application progresses of NIR, MIR and RS in the detection of nutritional components (fatty acids, phospholipids and astaxanthin, etc.), quality indicators (acid value, peroxide value, etc.) and impurity analysis of fish oil were summarized. Additionally, the application prospects and existing problems of modern spectroscopic techniques combined with chemometrics in the rapid and non destructive quality detection of fish oil were discussed. The goal is to extend laboratory research to practical production, thereby promoting the sustainable development of the fish oil industry in China.

As a culturally iconic Chinese delicacy, pufferfish lacks systematic research on thermal processing optimization and pre-cooked meal development, limiting its industrial standardization and quality preservation. This study aimed to bridge this gap by evaluating steaming effects on Takifugu flavidus quality. This study systematically evaluated its physicochemical properties and flavor profiles under different steaming durations by determining the water loss rate, mass loss rate, water distribution status, textural properties, color, and free amino acid content using an electronic nose, electronic tongue, and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results indicated that the core temperature of the fish meat reached 70 °C after 9 min of steaming. With higher steaming time, its mass loss rate and water loss rate generally increased, though the water loss rate temporarily decreased at 10 min. The mass loss rate stabilized after 12.5 min. The hardness and chewiness of the fish meat increased significantly when steamed for 12.5 min or longer. After 5 min of steaming, the brightness value and yellow-blue value of the fish meat significantly increased, whereas the red-green value significantly decreased. The total free amino acid content showed a fluctuating upward trend and electronic tongue analysis revealed an increase in umami and richness after steaming. Electronic nose and HS-GC-IMS analyses demonstrated that the variety and content of volatile flavor compounds significantly increased with prolonged steaming. Sensory evaluation showed that the 10 min steaming group exhibited better texture and color, while the 15 min steaming group had the best odor. Therefore, the optimal steaming time for T. flavidus was determined to be 10–15 min. For home cooking, a 15 min steaming process achieves the peak abundance of flavor compounds and the highest sensory evaluation score. For the industrial production of pre-cooked meals, a 10 min steaming process can meet the doneness requirements while maintaining suitable textural properties and color stability. The findings of this study not only advance the scientific understanding of thermal processing effects on pufferfish quality attributes, but also establish a critical technological foundation for developing standardized industrial processing protocols and high-quality pre-prepared pufferfish products.

Tachyplesin II (TP) is a beta-folded peptide isolated from horseshoe crabs. TP, with two disulfide bonds, effectively inhibits gram-negative and gram-positive bacteria, fungi and viruses. In this study, the antibacterial and antioxidant properties of synthetic TP were examined. Specifically, TP was incorporated into cross-linked methacrylated gelatine (GelMA) to construct a GelMA-TP hydrogel, which promoted infected wound healing. TP formed intermolecular hydrogen bonds with the GelMA network, endowing the GelMA-TP hydrogel with good antibacterial activity, stable rheological properties, high swelling capacity, self-healing behaviour, and good biocompatibility. We found that the anti-inflammatory and antioxidant activities of the GelMA-TP hydrogel significantly enhanced collagen production, thus accelerating healing in a rat-infected wound model. Overall, the GelMA-TP hydrogel demonstrates significant potential to stimulate the healing of infected wounds by reducing healing time and improving tissue repair outcomes. These findings highlight its translational promise as a clinically effective material for managing complex wounds, particularly in scenarios where conventional therapies are limited by persistent infections or excessive inflammation.

This study analyzed the basic nutritional components and amino acid, fatty acid, and mineral composition of hybrid abalone Haliotis discus hannai ♀ × H. fulgens ♂ adductor (AM), transition (TM), and skirt (SM) muscles. The taste characteristics of the muscles were measured via electronic tongue, and the volatile compounds were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis. Compared to SM, AM and TM exhibited relatively similar basic nutritional compositions. Although SM exhibited the highest moisture content (84.67%), its protein content (only 11.83%) and total carbohydrate content (only 0.19%) were significantly lower than those of AM (20.42% and 4.14%) and TM (19.10% and 4.48%). The ash and fat contents were similar across the three muscle parts. The amino acid composition was consistent across three parts, and AM showed the highest total amino acid content, ratio of essential amino acids, and essential amino acid index. All three muscle parts were rich in polyunsaturated fatty acids, but the content was higher in AM and TM than in SM. The mineral elements were rich in variety, with high K, P, Mg, and Zn contents. Bitterness intensities were lower and umami and richness intensities were higher in AM and TM than in SM. The contents of volatile compounds related to fishy odor were higher in TM and SM than in AM. The results provided a scientific basis for the intensive processing and comprehensive utilization of Haliotis discus hannai ♀ × H. fulgens ♂.

To develop highly nutritious Bangia fusco-purpurea (BFP) vegan sausages, we investigated the effects of BFP, gluten, and xanthan gum–konjac gum–carrageenan complex gel (CG) on the gel strength and sensory quality of the sausages. The formulation process was optimized through single-factor and orthogonal tests, whereas the gel formation mechanism of the key factors was explored. The orthogonal test results showed that the optimal addition levels of BFP, gluten, and CG were 5%, 56%, and 37%, respectively. Variance analysis revealed that both gluten and CG significantly affected gel strength (p < 0.05), with gluten notably influencing the overall sensory quality (p < 0.05). Texture profile analysis (TPA) and rheological properties demonstrated that as gluten (33–37%) and CG (52–56%) concentrations increased, the gel strength and elastic modulus exhibited concentration-dependent enhancement. Further analysis of the sulfhydryl content, disulfide bonds, surface hydrophobicity, and microstructure revealed that higher gluten content promoted intermolecular disulfide crosslinking and hydrophobic group exposure, whereas CG contributed to physical filling via hydrogen and ionic bonds, resulting in a uniform and dense gel network structure. The synergistic effects of gluten and CG enhanced the gel properties of BFP vegan sausages, providing a theoretical foundation for the development of high-quality plant protein-based meat alternatives.

Marine organisms are rich in antioxidant peptides; however, extracting these peptides is time-consuming, labor-intensive, and costly, with sequence losses leading to uncertain results. This study aimed to identify abalone-derived antioxidant peptides with strong Keap1 binding ability and validate their antioxidative activities using a cellular oxidative damage model. We constructed an abalone-derived peptide library comprising 363 peptides using virtual enzymatic hydrolysis techniques. Of the 98 human Keap1 protein structures available in the protein data bank database, 2FLU was selected as the receptor. Using the CDOCKER module in Discovery Studio software, molecular docking was performed with the peptide library as ligands and 2FLU as the receptor, targeting the binding site at coordinates x: 5.000222, y: 7.103889 and z: 5.058000. Ten abalone-derived peptides with the strongest inhibition against Keap1-Nrf2 interaction were identified. A 2,2'-azobis (2-methylpropionamidine) dihydrochloride (AAPH)-induced oxidative damage model in human umbilical vein endothelial cells (HUVECs) was used to verify the molecular docking results and identified DEDEDEDK as the most active antioxidant peptide. DEDEDEDK interferes with Keap1-Nrf2 binding, significantly reducing reactive oxygen species levels in damaged cells, increasing superoxide dismutase and catalase activities, and elevated glutathione content, indicating its potential to mitigate AAPH-induced oxidative damage in HUVECs.

This study investigated the effect of the water content of large yellow croaker fillets on their quality characteristics after roasting. The large yellow croaker fillets were randomly divided into groups, namely, the fresh group (BMC-77), the 3% salt-cured group (BMC-70), and groups cured with 3% salt followed by hot air drying to obtain different moisture contents (BMC-65, BMC-60, and BMC-55). Then, the fillets were roasted at 220 °C for 20 min. There were four replicates for each group. Various indicators, including color, texture, thiobarbituric acid-reactive substance (TBARS) content, total volatile basic nitrogen (TVB-N) content, water distribution, volatile components, and myofibrillar proteins were determined, and a sensory evaluation was carried out. The results showed that as the water content decreased, the lightness (L*) of the roasted fillets significantly decreased (p < 0.05), while the redness (a*) and yellowness (b*) increased. The hardness, shear force, TBARS, and TVB-N values all increased significantly (p < 0.05). The proportion of immobile water decreased, while the proportions of tightly bound water, free water, and loosely bound water increased. The electronic nose, electronic tongue, and GC-MS analyses revealed that there were significant differences in odor, taste, and volatile components among fillets with different water contents. A comprehensive analysis of all the indicators demonstrated that the fillets with an initial water content of 65% (BMC-65) achieved the best sensory qualities after roasting in terms of taste and flavor. An appropriate reduction in the initial water content helped to improve the texture and appearance of the fillets while delaying the degradation of proteins and lipids. This study provides a theoretical foundation for optimizing the roasting process of large yellow croaker fillets. Future research could explore the synergistic effects of the roasting conditions and water content to achieve more accurate quality control.