Muscle quality enhancement of largemouth bass (Micropterus salmoides) by alkaline water cultured environment: A comprehensive evaluation of physical features, nutrient composition, and flavor characteristics

文献类型： 外文期刊

第一作者： Hua, Jixiang

作者： Hua, Jixiang;Jiao, Xidong;Wang, Wen;Xi, Bingwen;Qiang, Jun;Hua, Jixiang;Tao, Yifan;Lu, Siqi;Dong, Yalun;Wang, Wen;Xi, Bingwen;Qiang, Jun;Jiao, Xidong;Fan, Daming

作者机构：

关键词： Micropterus salmoides; Alkaline water culture; Muscle quality; Nutrient composition; GC-IMS; Volatile compounds

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 490 卷

页码：

收录情况： SCI

摘要： Largemouth bass (Micropterus salmoides) shows potential for saline-alkali aquaculture, but the effects of alkaline culture on muscle quality remain underexplored. An 80-day breeding experiment with five alkalinity levels (5-25 mmol/L) was conducted to assess the effects on growth performance, muscle physical properties, nutrient composition and flavor profiles. Results showed optimal survival and weight gain rates at 20 mmol/L alkalinity. Alkaline culture improved muscle fiber density, adhesiveness, moisture and increased saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA) content. The highest amino acid (AAS) and chemical (CS) scores for muscle protein were observed at 15 mmol/L. In particular, there was a reduction in pungent aldehydes (nonanal, octanal) and increased serum acid phosphatase (ACP) and alkaline phosphatase (ALP) activities. These results suggest that alkaline water culture improves muscle quality of largemouth bass, and 15-20 mmol/L can be the optimal alkalinity range for largemouth bass.

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