Effect of long-term moderate exercise on muscle cellularity and texture, antioxidant activities, tissue composition, freshness indicators and flavor characteristics in largemouth bass (Micropterus salmoides)
文献类型： 外文期刊
作者： Harimana, Yves 1 ; Tang, Xue 1 ; Xu, Pao 3 ; Xu, Gangchun 3 ; Karangwa, Eric 2 ; Zhang, Kai 2 ; Sun, Yongjuan 2 ; Li, Yin 1 ;
作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
2.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
3.Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, Minist Agr, Wuxi 214081, Jiangsu, Peoples R China
关键词： Long-term exercise; Muscle cellularity and texture; Flesh quality; Flavor characteristics and largemouth bass (Micropterus salmoides)
期刊名称：AQUACULTURE （ 影响因子：4.242； 五年影响因子：4.723 ）
ISSN： 0044-8486
年卷期： 2019 年 510 卷
页码：
收录情况： SCI
摘要： Fish fillet is heavily influenced by swimming exercise and other factors leading to a great change in fish physiology. During the present study, muscle cellularity, texture and composition, antioxidant activities and flavor characteristics were assessed and compared between non-exercised (N-EXF) and long-term exercised Largemouth bass. Exercised fish (EXF) showed improve in muscle cellularity and texture with high protein, hydroxyproline, collagen and low crude lipid compared to N-EXF. In addition, EXF showed Higher INOS, T-AOC, CAT and lower MDA, indicating high antioxidant activities in EXF compared to N-EXF. Furthermore, EXF showed lower hydrocarbons and alcohols content but higher in carboxylic acid, esters and aromatic compounds content compared N-EXF. EXF also showed lower TMAO, TMA, HX and high IMP content, indicating better freshness. Generally, EXF largemouth bass should be preferred depends on its high nutrition value, better flesh and freshness quality; and pleasant flavor.
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