Comparative evaluation of nutritional value and flavor quality of muscle in triploid and diploid common carp: Application of genetic improvement in fish quality

Cai, Li; Tong, Fangle; Tang, Tao; Ao, Zhipeng; Wei, Zehong; Yang, Fuzhong; Shu, Yuqing; Liu, Shaojun; Mai, Kangsen

doi:10.1016/j.aquaculture.2021.736780

Cited by 44 publications

(25 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It has been reported that 1-octen-3-ol has a mushroom-like odor [25,26]. Nonanal was described to have a fatty aroma [2], and hexanal contributes to the green leafy odor of aquatic products [27]. These volatile substances are common in aquatic products and their odors are generally considered to be pleasant [28][29][30][31].…”

Section: Discussionmentioning

confidence: 99%

“…The PCA results of skin sample were consist with those of muscle samples (Figure 3b). Note: The threshold and odor attributes were found from previous study [2,[19][20][21][22]. "-" represents not detected; "*" represents significant figures.…”

Section: Flavor Characteristics Analysismentioning

confidence: 99%

“…Grass carp (Ctenopharyngodon idella), with the highest global production in freshwater species, has provided inexpensive and high-quality animal protein for consumers [1]. It is well known that flavor and nutritional value are representative indicators of fish quality [2]. In the case of freshwater fish products, consumers tend to prefer products with less flavor and high nutritional value.…”

Section: Introductionmentioning

confidence: 99%

“…Although there are several compounds that contribute to favorable flavor, volatile compounds are major contributors to flavor in aquatic products and are thus key factors for consumer acceptance [3,4]. The fish nutritional value indexes mainly include crude protein, crude lipid, fatty acids and amino acids, which are major nutritional components as human food [2]. Therefore, improving flavor quality and nutritional value can effectively enhance the market value of grass carp.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes

Zhang

Kaneko

Sun

et al. 2021

Foods

View full text Add to dashboard Cite

Flavor and nutritional value are important qualities of freshwater fish products, but the key factors affecting these quality parameters remain unclear. In this study, four typical aquaculture modes, including the commercial feed treatment (control), faba bean treatment (FBT), grass powder treatment (GPT), and waving water treatment with commercial feed (WWT), were used to explore the regulatory effect of water quality and feed (eaten and uneaten) on the flesh flavor and nutrition in grass carp (Ctenopharyngodon idella), a freshwater fish of the largest global production. During the culture period (90 days), water quality parameters of the four modes were measured every 15 days, and the flavor quality was evaluated by volatile flavor compounds detection and electronic nose analyzer. Flesh crude protein, crude fat, free fatty acid and free amino acid profiles were also determined. The results showed that, in the late period, the FBT mode had the poorest water quality with highest concentrations of nitrite and nitrate, while the GPT mode has the best water quality among the four modes. Most flesh flavor compounds found in the flesh of the control, GPT and WWT modes were pleasant. In the FBT mode with the poorest water quality, on the other hand, we found lower flavor quality (higher contribution of fishy compounds), higher water content, and lower contents of crude protein, crude fat, free fatty acids and free amino acids, compared to the other three modes. Correlation analyses showed that nitrite and nitrate are probably key water quality factors affecting the flavor quality and nutritional values besides eaten feed and uneaten feed factors. This study can serve as an important reference for ecological regulation and feeding administration of flesh quality in freshwater aquaculture fish.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Flavor Characteristics Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes

Zhang

Kaneko

Sun

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…This result confirmed the variation trend in crude protein that showed remarkably greater content in T. murphyi muscle (p < 0.05). Amino acids prove to be strongly associated with health, immunity, growth, as well as reproductive ability of humans and animals [29]. According to Table 2 results, Glu is considered the richest amino acid of T. murphyi, followed by aspartic acid (Asp), lysine (Lys), leucine (Leu), alanine (Ala), as well as arginine (Arg).…”

Section: Amino Acid Compositionmentioning

confidence: 99%

The Effect of Multiple Freeze–Thaw Cycles on the Microstructure and Quality of Trachurus murphyi

Xie

2021

Foods

View full text Add to dashboard Cite

Temperature fluctuation in frozen food storage and distribution is the perpetual and core issue faced by the frozen food industry. Ice recrystallisation induced by temperature fluctuations under cold storage causes microstructural changes in fish products and irreversible damages to cells and tissues, which lower the frozen fish quality in the food chain. This study is intended to explore how repeated freezing–thawing affected the microstructure and quality of Trachurus murphyi during its frozen storage. The results showed the consistency between the increase in ice crystal diameter, volume, and porosity in frozen fish and the increase in centrifugal loss (from 22.4% to 25.69%), cooking loss (from 22.32% to 25.19%), conductivity (from 15.28 Ms/cm to 15.70 Ms/cm), TVB-N (from 16.32 mg N/100 g to 19.94 mg N/100 g), K-value (from 3.73% to 7.07%), and amino acid composition. The muscle structure change observed by Fourier-Transform Infrared spectroscopy (FT-IR) showed that the content of α-helix reduced from 59.05% to 51.83%, while the β-sheet fraction grew from 15.44% to 17.11%, β-turns increased from 5.45% to 7.58%, and random coil from 20.06% to 23.49%. Moreover, muscular structure exhibited varying degrees of deterioration with increasing cycles of freezing and thawing as shown by scanning electron microscopy (SEM). We studied the muscular morphology, which included the measurement of porosities (%) of pore that increased (from 1.4% to 4.3%) and pore distribution, by X-ray computed tomography (uCT). The cycles of the freeze–thaw resulted in structural changes, which seemed to be closely associated with ultimate quality of frozen fish products.

show abstract

Evaluation of the antibacterial influence of silver nanoparticles against fish pathogenic bacterial isolates and their toxicity against common carp fish

Kakakhel

Din

Wang

2021

Microscopy Res & Technique

View full text Add to dashboard Cite

At present, nanotechnology and nanomaterials are being emerged very quickly and gained the attention of researchers due to their frequent application history, especially their antibacterial effects against certain bacterial isolates. Therefore, the present study was aimed to check the antibacterial influence and toxic effects of the market available (Chemical Fabricated) silver nanoparticles (AgNPs). For this purpose, the AgNPs were obtained from the local market and used against fish pathogenic bacterial species. The highest zone of inhibition was observed against Aeromonas hydrophila (27.53 ± 0.69). Moreover, the AgNPs were exposed to the common carp fish for toxicity and toxic effects. The highest mortality was seen at the highest concentration (0.09 mg/L) of AgNPs. Finally, the AgNPs mainly were accumulated in the liver, followed by the intestine, gills, and muscles. The intestine absorbed the nanomaterials; therefore, it is critical to check the influence of these AgNPs on the fish intestinal bacterial community via MiSeq Illumina Sequencing.

show abstract

Comparative evaluation of nutritional value and flavor quality of muscle in triploid and diploid common carp: Application of genetic improvement in fish quality

Cited by 44 publications

References 37 publications

Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes

Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes

The Effect of Multiple Freeze–Thaw Cycles on the Microstructure and Quality of Trachurus murphyi

Evaluation of the antibacterial influence of silver nanoparticles against fish pathogenic bacterial isolates and their toxicity against common carp fish

Contact Info

Product

Resources

About