The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides

It is of great significance for the aquaculture industry to determine how rearing salinity impacts fish flesh quality. In the present study, largemouth bass was cultured in different salinities (0%, 0.3%, 0.9%) for 10 weeks, and the effect on flesh texture, flavor compounds, taste, and fatty acid co...

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Detalles Bibliográficos
Autores principales: Du, Xuedi, Zhang, Weiwei, He, Jie, Zhao, Mengjie, Wang, Jianqiao, Dong, Xiaojing, Fu, Yuanyuan, Xie, Xudong, Miao, Shuyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601509/
https://www.ncbi.nlm.nih.gov/pubmed/37431009
http://dx.doi.org/10.3390/foods11203261

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601509/
https://www.ncbi.nlm.nih.gov/pubmed/37431009
http://dx.doi.org/10.3390/foods11203261

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