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
作者： Hua, Jixiang 1 ; Tao, Yifan 2 ; Jiao, Xidong 1 ; Fan, Daming 3 ; Lu, Siqi 2 ; Dong, Yalun 2 ; Wang, Wen 1 ; Xi, Bingwen 1 ; Qiang, Jun 1 ;
作者机构： 1.Nanjing Agr Univ, Wuxi Fisheries Coll, Wuxi 214081, Peoples R China
2.Chinese Acad Fishery Sci, Minist Agr & Rural Affairs, Freshwater Fisheries Res Ctr, Key Lab Freshwater Fisheries & Germplasm Resources, Wuxi 214081, Peoples R China
3.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
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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