Effects of temporary rearing with organic selenium on the muscle flavor and texture properties of largemouth bass (Micropterus salmonides)

文献类型： 外文期刊

第一作者： Li, Hailan

作者： Li, Hailan;Chen, Yanan;Li, Meijin;Huang, Jiajun;Zu, Xiaoyan;Liao, Tao;Xiong, Guangquan;Li, Hailan;Zu, Xiaoyan;Liao, Tao;Xiong, Guangquan;Chen, Yanan;Li, Meijin;Huang, Jiajun;Zu, Xiaoyan

作者机构：

关键词： Micropterus salmonides; Organic selenium; Muscle flavor; Texture properties; Temporary rearing

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 397 卷

页码：

收录情况： SCI

摘要： In this study, the influences of organic selenium (Se, 0.002 mg/L) on the muscle flavor and texture properties of Micropterus salmonides under fasting temporary rearing (8 weeks) was investigated. Electronic nose and head -space solid-phase microextraction-gas chromatography-mass spectrometry analysis suggested that organic Se regulated the types and contents of volatile compounds, especially aldehydes and ketones, which were increased in the early temporary rearing but decreased in the late stage. Organic Se significantly increased the content of 5 '-inosine monophosphate by approximately 15 % (p < 0.05), and decreased the content of hypoxanthine and hypoxanthine ribonucleoside by more than 20 % (p < 0.05). After the 8th temporary rearing week, muscle hardness and springiness increased by at least 10 % (p < 0.01), resilience and gumminess improved by at least 18 % (p < 0.05) and 5.9 % (p < 0.05), respectively. In conclusion, organic Se ameliorates the flesh quality of M. salmonides during long-term temporary rearing.

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