Chen Wanwen, Miraji Sharifa Mohamed, Tian Yu, Ma Xueyan, Jin Wu, Wen Haibo, Xu Gangchun, Xu Pao, Cheng Hao
Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.
Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China.
Antioxidants (Basel). 2024 Oct 21;13(10):1273. doi: 10.3390/antiox13101273.
Salinity is a significant environmental component that affects the physiological state of aquatic species. This study aimed to investigate whether water salinity had an impact on the biochemical properties and meat quality of adult during temporary rearing of 7 days. Salinity caused increased osmotic pressure and antioxidant enzyme activities of , which were attributed to the increase in the content of alanine and glutamate. It raised the hardness and shear force with an increase in salinity, leading to an increase in water-holding capacity. Salinity enhanced the DHA ratio with a decrease in the atherosclerotic index and thrombosis index. Combined with the increase in flavor amino acids and nucleotides, salinity enhanced the umami taste of . These findings suggest that temporary rearing in salinity might be a practical approach to improving the meat quality of adult .
盐度是影响水生物种生理状态的一个重要环境因素。本研究旨在调查在7天的暂养期间，水体盐度是否会对成体的生化特性和肉质产生影响。盐度导致成体的渗透压和抗氧化酶活性增加，这归因于丙氨酸和谷氨酸含量的增加。随着盐度的升高，它提高了硬度和剪切力，导致持水能力增加。盐度提高了DHA比例，同时降低了动脉粥样硬化指数和血栓形成指数。结合风味氨基酸和核苷酸的增加，盐度增强了成体的鲜味。这些发现表明，在盐度环境中暂养可能是改善成体肉质的一种实用方法。
