Slight Increases in Salinity Improve Muscle Quality of Grass Carp (Ctenopharyngodon idellus)

文献类型： 外文期刊

第一作者： Zhang, Xi

作者： Zhang, Xi;Shen, Zhiyuan;Qi, Tianpeng;Xi, Rujuan;Li, Li;Tang, Rong;Li, Dapeng;Liang, Xiao

作者机构： Huazhong Agr Univ, Coll Fisheries, Natl Demonstrat Ctr Expt Aquaculture Educ, Hubei Prov Engn Lab Pond Aquaculture, Wuhan 430070, Peoples R China;Zhejiang Acad Agr Sci, Inst Hydrobiol, Hangzhou 310021, Peoples R China

关键词： muscle quality; grass carp; composition; salinity; texture property

期刊名称：FISHES （ 2022影响因子：2.3； 五年影响因子：2.4 ）

ISSN：

年卷期： 2021 年 6 卷 1 期

页码：

收录情况： SCI

摘要： Fish muscle quality is an important parameter in the aquaculture industry. In this study, we analyzed and compared the muscle quality of grass carp (Ctenopharyngodon idellus) cultured at salinities of 0 parts per thousand, 3 parts per thousand, and 6 parts per thousand (GC0, GC3, GC6). There was no significant difference in crude protein and crude fat content of muscle between GC0 and GC3. Crude fat was significantly lower in GC6 compared to the other groups. GC3 and GC6 had higher hydroxyproline content, which suggested that these groups had higher collagen content. GC3 and GC6 had higher contents of free amino acids and umami amino acids than GC0, but there was no significant difference in sweet or sour amino-acid content among groups. GC3 and GC6 had better texture properties, including hardness, gumminess, chewiness, resilience, and springiness, than GC0. GC3 had the highest water-holding capacity among the groups. As the salinity increased, the diameter of muscle fibers decreased and the sarcolemma showed a thickening trend. These results suggest that a slight increase in salinity (i.e., 3 parts per thousand) can effectively improve the muscle quality of grass carp.

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