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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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/20/3261 |
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| author | Xuedi Du Weiwei Zhang Jie He Mengjie Zhao Jianqiao Wang Xiaojing Dong Yuanyuan Fu Xudong Xie Shuyan Miao |
| author_facet | Xuedi Du Weiwei Zhang Jie He Mengjie Zhao Jianqiao Wang Xiaojing Dong Yuanyuan Fu Xudong Xie Shuyan Miao |
| author_sort | Xuedi Du |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-09T09:46:48Z |
| format | Article |
| id | doaj.art-5656cbdc85884cbf96cd7788e2d96dd1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T09:46:48Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5656cbdc85884cbf96cd7788e2d96dd12023-12-02T00:30:43ZengMDPI AGFoods2304-81582022-10-011120326110.3390/foods11203261The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass <i>Micropterus salmoides</i>Xuedi Du0Weiwei Zhang1Jie He2Mengjie Zhao3Jianqiao Wang4Xiaojing Dong5Yuanyuan Fu6Xudong Xie7Shuyan Miao8Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, ChinaLaboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, ChinaLaboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, ChinaLaboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, ChinaLaboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, ChinaLaboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, ChinaDepartment of Marine Medicines and Biological Products, Ningbo Institute of Oceanography, Ningbo 315832, ChinaZhenjiang Xinrun Agricultural Development Co., Ltd., Zhenjiang 212100, ChinaLaboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, ChinaIt 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.https://www.mdpi.com/2304-8158/11/20/3261salinityflesh qualitytexture profileflavor compoundstastelargemouth bass |
| spellingShingle | Xuedi Du Weiwei Zhang Jie He Mengjie Zhao Jianqiao Wang Xiaojing Dong Yuanyuan Fu Xudong Xie Shuyan Miao The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass <i>Micropterus salmoides</i> Foods salinity flesh quality texture profile flavor compounds taste largemouth bass |
| title | The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass <i>Micropterus salmoides</i> |
| title_full | The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass <i>Micropterus salmoides</i> |
| title_fullStr | The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass <i>Micropterus salmoides</i> |
| title_full_unstemmed | The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass <i>Micropterus salmoides</i> |
| title_short | The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass <i>Micropterus salmoides</i> |
| title_sort | impact of rearing salinity on flesh texture taste and fatty acid composition in largemouth bass i micropterus salmoides i |
| topic | salinity flesh quality texture profile flavor compounds taste largemouth bass |
| url | https://www.mdpi.com/2304-8158/11/20/3261 |
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