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
作者： Chen, Wanwen 1 ; Miraji, Sharifa Mohamed 2 ; Tian, Yu 2 ; Ma, Xueyan 1 ; Jin, Wu 1 ; Wen, Haibo 1 ; Xu, Gangchun 1 ; Xu, Pao 1 ; Cheng, Hao 5 ;
作者机构： 1.Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, Key Lab Integrated Rice Fish Farming Ecol, Minist Agr & Rural Affairs, Wuxi 214081, Peoples R China
2.Nanjing Agr Univ, Wuxi Fisheries Coll, Wuxi 214081, Peoples R China
3.Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, Sino US Cooperat Int Lab Germplasm Conservat & Uti, Wuxi 214081, Peoples R China
4.Minist Blue Econ & Fisheries, Dept Fisheries Dev & Marine Resources, POB 774, Zanzibar, Tanzania
5.Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Peoples R China
6.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
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.
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