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

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

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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Bibliographic Details
Main Authors: Xuedi Du, Weiwei Zhang, Jie He, Mengjie Zhao, Jianqiao Wang, Xiaojing Dong, Yuanyuan Fu, Xudong Xie, Shuyan Miao
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
salinity
flesh quality
texture profile
flavor compounds
taste
largemouth bass
Online Access:https://www.mdpi.com/2304-8158/11/20/3261

Internet

https://www.mdpi.com/2304-8158/11/20/3261

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