文献类型： 外文期刊
作者： Li, Yalan 1 ; Zhou, Changqing 3 ; Zhang, Yong 1 ; Zhao, Xingxu 1 ;
作者机构： 1.Gansu Agr Univ, Coll Vet Med, Lanzhou 730070, Peoples R China
2.Gansu Agr Vocat & Tech Coll, Coll Anim Husb & Vet Sci, Lanzhou 730070, Peoples R China
3.Gansu Acad Agr Sci, Inst Livestock Grass & Green Agr, Lanzhou 730020, Peoples R China
4.Lanzhou Univ, Sch Life Sci, Lanzhou 730030, Peoples R China
关键词： rainbow trout; heat stress; antioxidant activity; meat quality; flavor
期刊名称：FISHES （ 影响因子：2.4； 五年影响因子：2.4 ）
ISSN：
年卷期： 2024 年 9 卷 11 期
页码：
收录情况： SCI
摘要： The effects of heat stress on aquatic animals are increasingly being discerned, but little is known about the effects of heat stress on muscle meat quality or the flavor of muscle. This study aimed to evaluate the effects of heat stress on the muscle antioxidant properties, structural and physical properties (e.g., pH, muscle color, shear force, and expressible moisture), chemical composition (e.g., nucleotides, organic acids, amino acids, and minerals), and volatile substances of rainbow trout. We observed that the antioxidant capacity of muscle decreased after stress experiments at 22.5 degrees C for 24 h. The content of inflammatory factors notably increased (p < 0.05), the pH value and red value of muscle decreased (p < 0.05), the interfiber space increased, and several muscle fibers were broken. Heat stress changed the contents of nucleotides, organic acids, minerals, and amino acids in muscle. The contents of IMP and AMP, which play an important role in the flavor of muscle, decreased (p < 0.05). The contents of two amino acids that provide a sweet taste decreased; those of five amino acids that provide a bitter taste increased (p < 0.05). Heat stress also affected the amount and type of volatile substances in muscle, which affected muscle odor. These results suggest that heat stress may exert adverse effects on the oxidative stability, structure, meat quality, and flavor of muscle, requiring attention and prevention.
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