Effect of Different Salinities on the Biochemical Properties and Meat Quality of Adult Freshwater Drum (Aplodinotus grunniens) During Temporary Rearing

文献类型： 外文期刊

第一作者： Chen, Wanwen

作者： Chen, Wanwen;Ma, Xueyan;Jin, Wu;Wen, Haibo;Xu, Gangchun;Xu, Pao;Chen, Wanwen;Miraji, Sharifa Mohamed;Tian, Yu;Ma, Xueyan;Jin, Wu;Wen, Haibo;Xu, Gangchun;Xu, Pao;Chen, Wanwen;Ma, Xueyan;Jin, Wu;Wen, Haibo;Xu, Gangchun;Xu, Pao;Miraji, Sharifa Mohamed;Cheng, Hao;Cheng, Hao

作者机构：

关键词： freshwater drum; salinity; antioxidants; meat quality

期刊名称：ANTIOXIDANTS （ 影响因子：6.6； 五年影响因子：7.3 ）

ISSN：

年卷期： 2024 年 13 卷 10 期

页码：

收录情况： SCI

摘要： Salinity is a significant environmental component that affects the physiological state of aquatic species. This study aimed to investigate whether water salinity had an impact on the biochemical properties and meat quality of adult Aplodinotus grunniens during temporary rearing of 7 days. Salinity caused increased osmotic pressure and antioxidant enzyme activities of Aplodinotus grunniens, which were attributed to the increase in the content of alanine and glutamate. It raised the hardness and shear force with an increase in salinity, leading to an increase in water-holding capacity. Salinity enhanced the DHA ratio with a decrease in the atherosclerotic index and thrombosis index. Combined with the increase in flavor amino acids and nucleotides, salinity enhanced the umami taste of Aplodinotus grunniens. These findings suggest that temporary rearing in salinity might be a practical approach to improving the meat quality of adult Aplodinotus grunniens.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序