FoodsPub Date : 2025-09-13DOI: 10.3390/foods14183197
Giuseppe Di Vita, Manal Hamam, Luigi Liotta, Vincenzo Lopreiato, Maria Lunetta, Federica Consentino, Daniela Spina
{"title":"The Taste of Sustainability: Sensory Experience and Stated Preference Trade-Offs in Consumer Evaluation of Goat Cheese from Extensive Farming Systems.","authors":"Giuseppe Di Vita, Manal Hamam, Luigi Liotta, Vincenzo Lopreiato, Maria Lunetta, Federica Consentino, Daniela Spina","doi":"10.3390/foods14183197","DOIUrl":"10.3390/foods14183197","url":null,"abstract":"<p><p>This research investigates consumer behavior and intention to buy (ITB) for sustainable goat cheese made from milk sourced through extensive farming systems. By integrating sensory experiment with stated preference data on credence and search attributes-such as sustainability claims, labeling, and quality certifications-and analyzing them using Partial Least Squares Structural Equation Modeling (PLS-SEM), this research offers a comprehensive perspective on the drivers of consumer decision-making, bridging actual sensory perception with hypothetical market choices. The findings clarify the trade-offs consumers are willing to make between taste and sustainability. Notably, the results reveal that a compelling sensory experience can lead consumers to deprioritize sustainability indicators and labeling claims, indicating that when sensory satisfaction is high, informational cues exert less influence on purchase intentions. To deepen the analysis, this study also explores the mediating role of consumer attitude, demonstrating that attitudes significantly translate product perceptions-particularly sensory and extrinsic attributes-into buying intentions. This integrated approach contributes a novel methodological framework and offers both theoretical and practical insights for marketers and policymakers aiming to promote sustainable food choices.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469692/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
FoodsPub Date : 2025-09-13DOI: 10.3390/foods14183198
Dong-Ju Kim, Eun-Been Oh, Jee-Hyo Moon, Jeong-Won Choi, Tae-Hwa Kim, Seok-Hee Lee, Ju-Yeon Park, Chan-Hyeok Kwon, Kee-Sung Kyung
{"title":"Monitoring and Risk Assessment of Pesticide Residues in Seafood Using LC-MS/MS.","authors":"Dong-Ju Kim, Eun-Been Oh, Jee-Hyo Moon, Jeong-Won Choi, Tae-Hwa Kim, Seok-Hee Lee, Ju-Yeon Park, Chan-Hyeok Kwon, Kee-Sung Kyung","doi":"10.3390/foods14183198","DOIUrl":"10.3390/foods14183198","url":null,"abstract":"<p><p>This study was conducted to monitor 161 pesticides and 37 of their metabolites in cephalopods, crustaceans, seaweeds, and shellfish and to assess their potential risks. A total of 696 types of seafood (227 cephalopods, 56 crustaceans, 189 seaweeds, and 224 shellfish) were collected from local markets across the Republic of Korea and analyzed for pesticide residues using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Pesticide residues were detected only in shrimp among the crustaceans, whereas no residues were found in any species of cephalopods. Pesticide residues in shellfish were detected in abalone, clam, and marsh clam, while in seaweed, they were found in dried laver, dried sea lettuce, and fresh sea mustard. Among seafood products, seaweed had the highest pesticide detection rate of 8.5%, and the residue level of diuron-the most frequently detected insecticide in seaweed-was 0.05 mg/kg. The estimated daily intake (EDI) was calculated using the maximum pesticide concentration in crustaceans, shellfish, cephalopods, and seaweed, along with the seafood consumption by average and the 97.5th-percentile extreme consumers. The percentage of the acceptable daily intake (%ADI), calculated using the EDI and ADI of the pesticide detected, was evaluated to be less than 0.7% for all samples. The results suggest that the consumption of crustaceans, shellfish, cephalopods, and seaweed distributed in the Republic of Korea poses a low risk to human health.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469867/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
FoodsPub Date : 2025-09-13DOI: 10.3390/foods14183196
Silvia Melissa García-Torres, José António Teixeira, Christian R Encina-Zelada, Cristina L M Silva, Ana Maria Gomes
{"title":"Effect of Different Disinfection Procedures on the Microbiological Quality and Germination Efficacy of Sprouted Quinoa (<i>Chenopodium quinoa</i>) Flour.","authors":"Silvia Melissa García-Torres, José António Teixeira, Christian R Encina-Zelada, Cristina L M Silva, Ana Maria Gomes","doi":"10.3390/foods14183196","DOIUrl":"10.3390/foods14183196","url":null,"abstract":"<p><p>Grain processing requires sustainable and innovative alternatives. Germination, which enhances the nutritional value of grains, can also increase the microbial load, posing a challenge to food safety. In quinoa, a superfood with an exceptional nutritional profile, germination could maximize its benefits if proper methods are applied to ensure safety. The effects of different disinfection methods on mesophilic aerobic bacteria, enterobacteria, and the germination capacity of two Peruvian quinoa varieties (Rosada de Huancayo (RH) and Pasankalla (PK)) were evaluated for germinated flour production. Seven treatments were applied: four with chemical agents (200 ppm sodium hypochlorite, 4% acetic acid, 8% H<sub>2</sub>O<sub>2</sub>, and 70% alcohol) and three combined methods (sodium hypochlorite with ultrasound (35 kHz, 15 or 30 min), and hot water (50 °C) with H<sub>2</sub>O<sub>2</sub> (2%) and acetic acid (0.1%)). All treatments significantly reduced mesophilic aerobic bacteria (1.29-4.08 log CFU/g), except alcohol (PK, RH) and sodium hypochlorite (PK). Reductions in enterobacteria (<i>p</i> < 0.05) ranged from 1.78 to 3.55 log CFU/g in RH; in PK, only the hot water + 2 chemical agents or 8% H<sub>2</sub>O<sub>2</sub> treatments achieved significant reductions. The most effective treatment was hot water with H<sub>2</sub>O<sub>2</sub> and acetic acid, which reduced bacteria and improved germination.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12468985/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
FoodsPub Date : 2025-09-13DOI: 10.3390/foods14183195
William Vera, Rebeca Salvador-Reyes, Grimaldo Quispe-Santivañez, Guillermo Kemper
{"title":"Detection of Adulterants in Powdered Foods Using Near-Infrared Spectroscopy and Chemometrics: Recent Advances, Challenges, and Future Perspectives.","authors":"William Vera, Rebeca Salvador-Reyes, Grimaldo Quispe-Santivañez, Guillermo Kemper","doi":"10.3390/foods14183195","DOIUrl":"10.3390/foods14183195","url":null,"abstract":"<p><p>Powdered foods are matrices transformed into fine, loose solid particles through dehydration and/or milling, which enhances stability, storage, and transport. Due to their high commercial value and susceptibility to fraudulent practices, detecting adulterants in powdered foods is essential for ensuring food safety and protecting consumer health and the economy. Food fraud in powdered products, such as spices, cereals, dairy-based powders, and dietary supplements, poses an increasing risk to public health and consumer trust. These products were selected as representative matrices due to their high nutritional and economic relevance, which also makes them more susceptible to adulteration and hidden potential health risks from hidden contaminants. Recent studies highlight the potential of spectroscopic techniques combined with chemometrics as rapid, non-destructive, and cost-effective tools for authentication. This narrative review synthesizes recent literature (2020-2025) on the application of near-infrared (NIR) spectroscopy combined with chemometric techniques for adulterant detection in powdered foods. Advances in spectral preprocessing, variable selection, classification, and regression models are discussed alongside the most common adulterants and their nutritional and toxicological implications. Furthermore, the applicability of portable versus benchtop NIR devices is compared. The main contribution of this review lies in critically analyzing methodological frameworks, mapping current gaps, and identifying emerging trends, such as digital integration, self-adaptive chemometric models, and real-time on-site authentication, positioning NIR spectroscopy as a promising tool for food authentication and quality control.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470096/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
FoodsPub Date : 2025-09-12DOI: 10.3390/foods14183176
Loredana Annunziata, Guido Campana, Maria Rosaria De Massis, Giampiero Scortichini, Pierina Visciano
{"title":"Simultaneous Presence of Mycotoxins in Feed Intended for Food-Producing Animals.","authors":"Loredana Annunziata, Guido Campana, Maria Rosaria De Massis, Giampiero Scortichini, Pierina Visciano","doi":"10.3390/foods14183176","DOIUrl":"10.3390/foods14183176","url":null,"abstract":"<p><p>This study aimed to verify the simultaneous presence of mycotoxins in feed intended for food-producing animals. A validated liquid chromatography-mass spectrometry analytical method was used for the determination and quantification of aflatoxins (AFB1, AFB2, AFG1, AFG2), deoxynivalenol, ochratoxin A, fumonisins, T-2 and HT-2 toxins, and zearalenone. The correlation coefficient indicated a good fit for all analytes, ranging from 0.991 to 0.999, while the mean recoveries were between 76 and 108%. The occurrence of one or more mycotoxins was detected in 42% of all feed samples investigated, at concentrations ranging between 0.0030 and 0.042 mg/kg for AFB1 and 0.16 and 0.95 and 0.016 and 1.5 mg/kg for deoxynivalenol and zearalenone, respectively. The sum of T-2 and HT-2 toxins ranged from 0.011 to 0.088 mg/kg, while the sum of fumonisins was between 0.010 and 14 mg/kg. Twenty-four positive samples (28%) showed the co-presence of ZEA and/or DON with FB1 and FB2, six of which were also contaminated with T-2 and HT-2 toxins. The need for continuous monitoring is particularly emphasized to ensure the health of both animals and humans.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469861/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
FoodsPub Date : 2025-09-12DOI: 10.3390/foods14183177
Hongqiang Wu, Haoyu Wang, Yujia Ou, Baodong Zheng, Yi Zhang
{"title":"Effect of Different Freeze-Thaw Cycles and Fucoidan on Structural and Functional Properties of Lotus Seed Starch Gels: Insights from Structural Characterization and <i>In Vitro</i> Gastrointestinal Digestion.","authors":"Hongqiang Wu, Haoyu Wang, Yujia Ou, Baodong Zheng, Yi Zhang","doi":"10.3390/foods14183177","DOIUrl":"10.3390/foods14183177","url":null,"abstract":"<p><p>The influence of freeze-thaw (FT) cycling and fucoidan incorporation on the structural and digestive characteristics of lotus seed starch (LS) gels was systematically examined. Fucoidan-lotus seed starch (F-LS) gels were exposed to 0, 1, 3, and 5 FT cycles. Repeated FT treatments were found to disrupt the gel matrix and decrease thermal stability, whereas the addition of 1-2% fucoidan effectively alleviated these degradations. Crystallinity was significantly reduced from 37.62% to 26.38% (<i>p</i> < 0.05), indicating suppressed retrogradation. Thermal gravimetric and low-field NMR analyses revealed reinforced matrix cohesion. <i>In vitro</i> digestion assays demonstrated that fucoidan significantly retarded starch hydrolysis and promoted resistant starch (RS) formation. After five FT cycles, the RS content of 2% F-LS gels reached 29.03%, a 30.24% increase compared to the control. These findings suggest that fucoidan could serve as a natural and effective cryoprotectant and digestibility modulator in starch-based functional foods, offering both technological and nutritional benefits.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470072/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Optimization of Its Preparation and Evaluation of Fresh and Tender Leaves of <i>Artemisia argyi</i> for Food Usage.","authors":"Xiaoyan Qin, Xujia Liu, Ping Qin, Lijuan Wang, Guoxun Chen, Fang Yang","doi":"10.3390/foods14183185","DOIUrl":"10.3390/foods14183185","url":null,"abstract":"<p><p><i>Artemisia argyi</i> (<i>A. argyi</i>), a perennial herb with a thick and intense aroma, has traditionally been consumed for over a thousand years without any side effect in many parts of China and East Asia. However, a formal way of treatment in the food industry to prepare products for its safe use in the market has not been standardized. This study developed a safe and easy process to boil fresh and tender leaves of <i>A. argyi</i> in a 1% NaHCO<sub>3</sub> solution for 2 min, soak the product in cold water and dry it at or below 40 °C, which resulted in base materials for food usage. Nutritional profiling revealed that the boiled fresh and tender leaves of <i>A. argyi</i> (BAAQ) powder contained crude protein, dietary fiber, vitamins and minerals. In addition to improving the BAAQ powder's organoleptic qualities, alkaline boiling and soaking processes significantly reduced some potentially harmful or irritating substances. The safety of BAAQ powder was evaluated using rats. It showed practically non-toxicity in acute oral toxicity test (LD<sub>50</sub> > 7.5 g/kg BW). The treatment of BAAQ powder modulated the composition of the caecal microbiota in rats by enhancing beneficial taxonomic groups (<i>Lactobacillus</i>, <i>Oscillibacter</i>, and <i>Ruminococcus</i>) and inhibiting opportunistic pathogenic bacteria (<i>Enterococcus</i> and <i>Staphylococcus</i>). This study delineates the optimal harvesting season, edible portions of <i>A. argyi</i>, and processing techniques for its safe use. It ensures the safety of foods derived from BAAQ powder and initiates the industrialization of <i>A. argyi</i> foods.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469230/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Tannic Acid-Modified Sodium Caseinate Pickering Emulsion Coatings: Characterization, Enhanced Mechanical/Antibacterial Properties, and Application in Cherry Tomato Preservation.","authors":"Qiyuan Feng, Hesheng Wang, Xinyu Yang, Linna Wang, Tian Li, Limin Guo, Silong Jia, Yaqian Yang, Youwei Yu, Shaoying Zhang","doi":"10.3390/foods14183190","DOIUrl":"10.3390/foods14183190","url":null,"abstract":"<p><p>This study developed a tannic acid-modified sodium caseinate (SC-TA) stabilized Pickering emulsion containing bergamot essential oil (BEO) and carboxymethyl tara gum for cherry tomato preservation. Fourier transform infrared (FTIR) spectroscopy and circular dichroism (CD) analysis confirmed successful SC-TA conjugation and improved emulsion stability. The emulsion significantly lowered the water vapor permeability (WVP) of the film, enhanced its tensile strength and elongation, and exhibited antimicrobial activity against <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> (the inhibition zones of the coating with Pickering emulsion were 10.67 mm larger and 6.67 mm larger than those without Pickering emulsion, respectively, against <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>), as well as antioxidant capabilities (the coating with Pickering emulsion showed a 128.6% increase in DPPH scavenging rate and a 341.8% increase in ABTS scavenging rate compared to the coating without Pickering emulsion). Applied to cherry tomatoes, it effectively reduced quality deterioration by minimizing weight/firmness loss, preserving nutrients (vitamin C, lycopene), and decreasing oxidative damage. These comprehensive effects confirm that the BEO-stabilized Pickering emulsion coating represents a promising technology for postharvest management, capable of extending fruit shelf life while preserving nutritional quality.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469039/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
FoodsPub Date : 2025-09-12DOI: 10.3390/foods14183174
Yu Chen, Sen Ma, Xiaoxi Wang, Xiaoling Tian
{"title":"Fracture Behavior and Mechanisms of Wheat Kernels Under Mechanical Loading.","authors":"Yu Chen, Sen Ma, Xiaoxi Wang, Xiaoling Tian","doi":"10.3390/foods14183174","DOIUrl":"10.3390/foods14183174","url":null,"abstract":"<p><p>Wheat milling efficiency and flour quality are fundamentally governed by kernel fracture behavior during mechanical processing. This study systematically investigated the fracture characteristics of wheat kernels through a multi-stage experimental approach. Rupture tests comparing shear and compression loading revealed that shear reduced fracture energy by 40%, with vitreous kernels (16.13 mJ) showing greater resistance than floury types (10.45 mJ) at 13% moisture. Microstructural characterization revealed distinct fracture modes: vitreous kernels fractured intercellularly, while floury kernels fractured intracellularly-quantified via fractal geometry (vitreous: fractal dimension D = 1.262; floury: D = 1.365). Controlled bran removal experiments demonstrated that outer bran layers provide 40% of total fracture resistance, with vitreous kernels depending primarily on endosperm properties beyond 5% peeling, whereas floury kernels exhibited progressive strength loss with each layer removed. These findings enable optimized milling strategies: shear-based systems for energy efficiency, minimal processing (≤5% bran removal) for vitreous wheat, and moderate peeling (≤10%) for floury wheat, ultimately advancing both scientific understanding and industrial practice in cereal processing.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12468816/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
FoodsPub Date : 2025-09-12DOI: 10.3390/foods14183180
Caixia Lei, Hanru Song, Peng Wang, Hongmei Song, Jingxin Du, Tao Zhu, Jing Tian, Shengjie Li
{"title":"Long-Term Saline Water Adaptation Alters the Meat Quality of <i>Micropterus salmoides</i> from a New Salt-Tolerant Population.","authors":"Caixia Lei, Hanru Song, Peng Wang, Hongmei Song, Jingxin Du, Tao Zhu, Jing Tian, Shengjie Li","doi":"10.3390/foods14183180","DOIUrl":"10.3390/foods14183180","url":null,"abstract":"<p><p>Meat quality critically influences product value and consumer preferences. Here, the effect of long-term saline adaptation on flesh nutritional quality, sensory value, texture, and flavor was evaluated in a new <i>Micropterus salmoides</i> salt-tolerant population. The results showed that the salt-tolerant population exhibited decreased lipid, saturated fatty acid, and long-chain polyunsaturated fatty acid contents but increased monounsaturated fatty acid content, accompanied by upregulated elongase 5 and fatty acid desaturase 6 mRNA levels. The meat color of the new population was brighter and fresher, with a slightly less red tint, and the increased 2,3-butanedione content resulted in a desirable creamy aroma. 3-Pentanone was the most abundant volatile substance in both populations. Regarding taste parameters, the salt-tolerant population had improved hardness, stickiness, chewiness, resilience, cooking loss, myocyte space, and collagen content. Alanine, proline, and histidine were the main amino acids responsible for flavor presentation. The salt-tolerant population was found to have lower bitter and higher sweet amino acid contents. Higher umami nucleotides and lower pH intensified umami and sourness in salt-tolerant meat. The saltiness of the new-population meat was enhanced. This study comprehensively evaluated the flesh quality of a salt-tolerant <i>M. salmoides</i> population with the potential for cultivation, thereby providing a reference for its potential development as an alternative aquaculture strain.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470199/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}