大黄鱼在循环水养殖系统中的风味分析与优化:先进分析技术评估运动强度的影响。

IF 6.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Food Chemistry: X Pub Date : 2025-07-09 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102767
Songpeng Jia, Xing Wang, Mengqi Lu, Tianyi Lan, Zhenyu Gao, Jie Ding, Ran Meng, Xuelei Wang, Xiongfei Wu, Lin Huang, Xujie Li, Zhongming Zheng, Weiliang Shen
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引用次数: 0

摘要

运动训练对改善ras养殖鱼类肌肉风味具有重要意义,但其对Larimichthys crocea肌肉风味的影响尚不清楚。本研究利用电子感觉和色谱分析研究了不同游泳强度(0.4、0.8和1.2 BL/s)对肌肉风味的影响。中等强度组(0.8 BL/s)的鲜味和风味丰富度显著高于低强度和高强度组(P P L. crocea),为可持续养殖提供了可行的策略。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Flavor profiling and optimization of large yellow croaker (Larimichthys crocea) in recirculating aquaculture systems: Effects of exercise intensity assessed by advanced analytical techniques.

Exercise training is important for improving muscle flavor in RAS-farmed fish, but its effects on the muscle flavor of Larimichthys crocea remain unclear. This study investigated how different swimming intensities (0.4, 0.8, and 1.2 BL/s) modulate muscle flavor using electronic sensory and chromatographic analyses. The moderate-intensity group (0.8 BL/s) showed significantly higher umami and flavor richness than the low and high-intensity groups (P < 0.05). HS-SPME-GC-MS identified 110 differential volatile compounds, with aldehydes as the dominant contributors. Eight key compounds with OAVs ≥1 were detected, including dimethyl trisulfide (highest OAV) and four major aldehydes accounting for 50 % of these compounds. HS-GC-IMS detected 47 volatiles, with 2,3-butanedione as a primary flavor compound. The moderate group showed a more balanced volatile profile, with significantly elevated favorable aldehydes and reduced undesirable compounds (P < 0.05). Overall, moderate swimming intensity improves flavor quality in L. crocea, offering a practical strategy for sustainable aquaculture.

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来源期刊
Food Chemistry: X
Food Chemistry: X CHEMISTRY, APPLIED-
CiteScore
4.90
自引率
6.60%
发文量
315
审稿时长
55 days
期刊介绍: Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
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