Cargando…
Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes
Flavor and nutritional value are important qualities of freshwater fish products, but the key factors affecting these quality parameters remain unclear. In this study, four typical aquaculture modes, including the commercial feed treatment (control), faba bean treatment (FBT), grass powder treatment...
Autores principales: | , , , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471861/ https://www.ncbi.nlm.nih.gov/pubmed/34574189 http://dx.doi.org/10.3390/foods10092075 |
_version_ | 1784574576754163712 |
---|---|
author | Zhang, Junming Kaneko, Gen Sun, Jinhui Wang, Guangjun Xie, Jun Tian, Jingjing Li, Zhifei Gong, Wangbao Zhang, Kai Xia, Yun Yu, Ermeng |
author_facet | Zhang, Junming Kaneko, Gen Sun, Jinhui Wang, Guangjun Xie, Jun Tian, Jingjing Li, Zhifei Gong, Wangbao Zhang, Kai Xia, Yun Yu, Ermeng |
author_sort | Zhang, Junming |
collection | PubMed |
description | Flavor and nutritional value are important qualities of freshwater fish products, but the key factors affecting these quality parameters remain unclear. In this study, four typical aquaculture modes, including the commercial feed treatment (control), faba bean treatment (FBT), grass powder treatment (GPT), and waving water treatment with commercial feed (WWT), were used to explore the regulatory effect of water quality and feed (eaten and uneaten) on the flesh flavor and nutrition in grass carp (Ctenopharyngodon idella), a freshwater fish of the largest global production. During the culture period (90 days), water quality parameters of the four modes were measured every 15 days, and the flavor quality was evaluated by volatile flavor compounds detection and electronic nose analyzer. Flesh crude protein, crude fat, free fatty acid and free amino acid profiles were also determined. The results showed that, in the late period, the FBT mode had the poorest water quality with highest concentrations of nitrite and nitrate, while the GPT mode has the best water quality among the four modes. Most flesh flavor compounds found in the flesh of the control, GPT and WWT modes were pleasant. In the FBT mode with the poorest water quality, on the other hand, we found lower flavor quality (higher contribution of fishy compounds), higher water content, and lower contents of crude protein, crude fat, free fatty acids and free amino acids, compared to the other three modes. Correlation analyses showed that nitrite and nitrate are probably key water quality factors affecting the flavor quality and nutritional values besides eaten feed and uneaten feed factors. This study can serve as an important reference for ecological regulation and feeding administration of flesh quality in freshwater aquaculture fish. |
format | Online Article Text |
id | pubmed-8471861 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-84718612021-09-28 Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes Zhang, Junming Kaneko, Gen Sun, Jinhui Wang, Guangjun Xie, Jun Tian, Jingjing Li, Zhifei Gong, Wangbao Zhang, Kai Xia, Yun Yu, Ermeng Foods Article Flavor and nutritional value are important qualities of freshwater fish products, but the key factors affecting these quality parameters remain unclear. In this study, four typical aquaculture modes, including the commercial feed treatment (control), faba bean treatment (FBT), grass powder treatment (GPT), and waving water treatment with commercial feed (WWT), were used to explore the regulatory effect of water quality and feed (eaten and uneaten) on the flesh flavor and nutrition in grass carp (Ctenopharyngodon idella), a freshwater fish of the largest global production. During the culture period (90 days), water quality parameters of the four modes were measured every 15 days, and the flavor quality was evaluated by volatile flavor compounds detection and electronic nose analyzer. Flesh crude protein, crude fat, free fatty acid and free amino acid profiles were also determined. The results showed that, in the late period, the FBT mode had the poorest water quality with highest concentrations of nitrite and nitrate, while the GPT mode has the best water quality among the four modes. Most flesh flavor compounds found in the flesh of the control, GPT and WWT modes were pleasant. In the FBT mode with the poorest water quality, on the other hand, we found lower flavor quality (higher contribution of fishy compounds), higher water content, and lower contents of crude protein, crude fat, free fatty acids and free amino acids, compared to the other three modes. Correlation analyses showed that nitrite and nitrate are probably key water quality factors affecting the flavor quality and nutritional values besides eaten feed and uneaten feed factors. This study can serve as an important reference for ecological regulation and feeding administration of flesh quality in freshwater aquaculture fish. MDPI 2021-09-02 /pmc/articles/PMC8471861/ /pubmed/34574189 http://dx.doi.org/10.3390/foods10092075 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Zhang, Junming Kaneko, Gen Sun, Jinhui Wang, Guangjun Xie, Jun Tian, Jingjing Li, Zhifei Gong, Wangbao Zhang, Kai Xia, Yun Yu, Ermeng Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes |
title | Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes |
title_full | Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes |
title_fullStr | Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes |
title_full_unstemmed | Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes |
title_short | Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes |
title_sort | key factors affecting the flesh flavor quality and the nutritional value of grass carp in four culture modes |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471861/ https://www.ncbi.nlm.nih.gov/pubmed/34574189 http://dx.doi.org/10.3390/foods10092075 |
work_keys_str_mv | AT zhangjunming keyfactorsaffectingthefleshflavorqualityandthenutritionalvalueofgrasscarpinfourculturemodes AT kanekogen keyfactorsaffectingthefleshflavorqualityandthenutritionalvalueofgrasscarpinfourculturemodes AT sunjinhui keyfactorsaffectingthefleshflavorqualityandthenutritionalvalueofgrasscarpinfourculturemodes AT wangguangjun keyfactorsaffectingthefleshflavorqualityandthenutritionalvalueofgrasscarpinfourculturemodes AT xiejun keyfactorsaffectingthefleshflavorqualityandthenutritionalvalueofgrasscarpinfourculturemodes AT tianjingjing keyfactorsaffectingthefleshflavorqualityandthenutritionalvalueofgrasscarpinfourculturemodes AT lizhifei keyfactorsaffectingthefleshflavorqualityandthenutritionalvalueofgrasscarpinfourculturemodes AT gongwangbao keyfactorsaffectingthefleshflavorqualityandthenutritionalvalueofgrasscarpinfourculturemodes AT zhangkai keyfactorsaffectingthefleshflavorqualityandthenutritionalvalueofgrasscarpinfourculturemodes AT xiayun keyfactorsaffectingthefleshflavorqualityandthenutritionalvalueofgrasscarpinfourculturemodes AT yuermeng keyfactorsaffectingthefleshflavorqualityandthenutritionalvalueofgrasscarpinfourculturemodes |