Application of nutrition interventions strategy to enhance fish flesh quality

Abstract

With the increasing on consumers’ requirements for the quality of aquatic products, the production of healthy, safe and high-quality meat products has become an important concern of researchers. However, the expansion of fish intensive farming scale has led to the deterioration of aquaculture water environment pollution, forcing the decline of fish quality. Furthermore, there are multiple aspects to fish quality assessment and it is difficult to harmonize standards to take all aspects into account, which seriously affects the healthy and sustainable development of aquaculture. Therefore, rationally regulating, formulating flesh quality evaluation standards, and improving and enhancing fish flesh quality are the strategic guidelines to promote the healthy and sustainable development of the entire aquaculture. According to previous reports, flesh quality is frequently defined by nutritional assessment metrics, but physicochemical quality, flavor compounds, healthy function and sensory evaluation are also important criterion, which need to be included in the evaluation scope. Additionally, opinions vary on the types and effects of flesh quality improvers. Taken together, this review is expected to generalize the current evaluation criteria of fish flesh quality, and summarize the practical application and potential mechanism of nutritional intervention in ameliorating fish flesh quality, which will provide a much-needed additional theoretical fundament for healthy aquaculture.