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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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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:
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
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author Du, Xuedi
Zhang, Weiwei
He, Jie
Zhao, Mengjie
Wang, Jianqiao
Dong, Xiaojing
Fu, Yuanyuan
Xie, Xudong
Miao, Shuyan
author_facet Du, Xuedi
Zhang, Weiwei
He, Jie
Zhao, Mengjie
Wang, Jianqiao
Dong, Xiaojing
Fu, Yuanyuan
Xie, Xudong
Miao, Shuyan
author_sort Du, Xuedi
collection PubMed
description 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 composition was evaluated. We show that rearing salinity not only increased flesh water-holding capacity, but also enhanced muscle hardness, chewiness, gumminess, and adhesiveness, which was consistent with the finding in the shear value test. Morphology analysis further revealed that the effect of salinity on flesh texture was probably related to changes in myofibril diameter and density. As for the taste of the flesh, water salinity improved the contents of both sweet and umami amino acids, and reduced the contents of bitter amino acid. Meanwhile, the content of IMP, the dominant flavor nucleotide in largemouth bass muscle, was significantly higher in the 0.9% group. Interestingly, electronic-tongue analysis demonstrated that the positive effect of salinity on flavor compounds enhanced the umami taste and taste richness of flesh. Moreover, rearing salinity improved the contents of C20: 5n-3 (EPA) and C22: 6n-3 (DHA) in back muscle. Therefore, rearing largemouth bass in adequate salinity may be a practical approach to improving flesh quality.
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spelling pubmed-96015092022-10-27 The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides Du, Xuedi Zhang, Weiwei He, Jie Zhao, Mengjie Wang, Jianqiao Dong, Xiaojing Fu, Yuanyuan Xie, Xudong Miao, Shuyan Foods Article 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 composition was evaluated. We show that rearing salinity not only increased flesh water-holding capacity, but also enhanced muscle hardness, chewiness, gumminess, and adhesiveness, which was consistent with the finding in the shear value test. Morphology analysis further revealed that the effect of salinity on flesh texture was probably related to changes in myofibril diameter and density. As for the taste of the flesh, water salinity improved the contents of both sweet and umami amino acids, and reduced the contents of bitter amino acid. Meanwhile, the content of IMP, the dominant flavor nucleotide in largemouth bass muscle, was significantly higher in the 0.9% group. Interestingly, electronic-tongue analysis demonstrated that the positive effect of salinity on flavor compounds enhanced the umami taste and taste richness of flesh. Moreover, rearing salinity improved the contents of C20: 5n-3 (EPA) and C22: 6n-3 (DHA) in back muscle. Therefore, rearing largemouth bass in adequate salinity may be a practical approach to improving flesh quality. MDPI 2022-10-19 /pmc/articles/PMC9601509/ /pubmed/37431009 http://dx.doi.org/10.3390/foods11203261 Text en © 2022 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
Du, Xuedi
Zhang, Weiwei
He, Jie
Zhao, Mengjie
Wang, Jianqiao
Dong, Xiaojing
Fu, Yuanyuan
Xie, Xudong
Miao, Shuyan
The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides
title The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides
title_full The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides
title_fullStr The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides
title_full_unstemmed The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides
title_short The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides
title_sort impact of rearing salinity on flesh texture, taste, and fatty acid composition in largemouth bass micropterus salmoides
topic Article
url 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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