PMID- 34574189
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20211001
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 10
IP  - 9
DP  - 2021 Sep 2
TI  - Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass 
      Carp in Four Culture Modes.
LID - 10.3390/foods10092075 [doi]
LID - 2075
AB  - 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.
FAU - Zhang, Junming
AU  - Zhang J
AD  - Guangdong Provincial Key Laboratory of Aquatic Animal Immune Technology, Pearl 
      River Fisheries Research Institute, CAFS, Guangzhou 510380, China.
AD  - Tianjin Key Lab of Aqua-Ecology and Aquaculture, Tianjin Agricultural University, 
      Tianjin 300384, China.
FAU - Kaneko, Gen
AU  - Kaneko G
AUID- ORCID: 0000-0003-4295-5123
AD  - School of Arts & Sciences, University of Houston-Victoria, Victoria, TX 77901, 
      USA.
FAU - Sun, Jinhui
AU  - Sun J
AD  - Tianjin Key Lab of Aqua-Ecology and Aquaculture, Tianjin Agricultural University, 
      Tianjin 300384, China.
FAU - Wang, Guangjun
AU  - Wang G
AD  - Guangdong Provincial Key Laboratory of Aquatic Animal Immune Technology, Pearl 
      River Fisheries Research Institute, CAFS, Guangzhou 510380, China.
FAU - Xie, Jun
AU  - Xie J
AD  - Guangdong Provincial Key Laboratory of Aquatic Animal Immune Technology, Pearl 
      River Fisheries Research Institute, CAFS, Guangzhou 510380, China.
FAU - Tian, Jingjing
AU  - Tian J
AD  - Guangdong Provincial Key Laboratory of Aquatic Animal Immune Technology, Pearl 
      River Fisheries Research Institute, CAFS, Guangzhou 510380, China.
FAU - Li, Zhifei
AU  - Li Z
AD  - Guangdong Provincial Key Laboratory of Aquatic Animal Immune Technology, Pearl 
      River Fisheries Research Institute, CAFS, Guangzhou 510380, China.
FAU - Gong, Wangbao
AU  - Gong W
AD  - Guangdong Provincial Key Laboratory of Aquatic Animal Immune Technology, Pearl 
      River Fisheries Research Institute, CAFS, Guangzhou 510380, China.
FAU - Zhang, Kai
AU  - Zhang K
AD  - Guangdong Provincial Key Laboratory of Aquatic Animal Immune Technology, Pearl 
      River Fisheries Research Institute, CAFS, Guangzhou 510380, China.
FAU - Xia, Yun
AU  - Xia Y
AD  - Guangdong Provincial Key Laboratory of Aquatic Animal Immune Technology, Pearl 
      River Fisheries Research Institute, CAFS, Guangzhou 510380, China.
FAU - Yu, Ermeng
AU  - Yu E
AUID- ORCID: 0000-0001-6348-9884
AD  - Guangdong Provincial Key Laboratory of Aquatic Animal Immune Technology, Pearl 
      River Fisheries Research Institute, CAFS, Guangzhou 510380, China.
LA  - eng
GR  - 2019YFD0900303/National Key R&D Program of China/
GR  - No.CARS-45-21/China Agriculture Research System of MOF and MARA/
PT  - Journal Article
DEP - 20210902
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC8471861
OTO - NOTNLM
OT  - flavor quality
OT  - grass carp modes
OT  - nutritional value
OT  - water quality factors
COIS- The authors declare no conflict of interest.
EDAT- 2021/09/29 06:00
MHDA- 2021/09/29 06:01
PMCR- 2021/09/02
CRDT- 2021/09/28 01:11
PHST- 2021/08/03 00:00 [received]
PHST- 2021/08/25 00:00 [revised]
PHST- 2021/08/31 00:00 [accepted]
PHST- 2021/09/28 01:11 [entrez]
PHST- 2021/09/29 06:00 [pubmed]
PHST- 2021/09/29 06:01 [medline]
PHST- 2021/09/02 00:00 [pmc-release]
AID - foods10092075 [pii]
AID - foods-10-02075 [pii]
AID - 10.3390/foods10092075 [doi]
PST - epublish
SO  - Foods. 2021 Sep 2;10(9):2075. doi: 10.3390/foods10092075.