Wang Lei, Wang Lingran, Liu Chang, Feng Di, Huang Jintai, Jin Zhan, Ma Fangran, Xu Jiaxin, Xu Yuyue, Zhang Meng, Yu Miao, Jiang Hongxia, Qiao Zhigang
College of Fisheries, Henan Normal University, Xinxiang, 453007, China.
Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang, 453007, China.
Food Chem X. 2025 Feb 4;26:102257. doi: 10.1016/j.fochx.2025.102257. eCollection 2025 Feb.
This study explored the effects of water flow on the muscle quality, nutrient composition, and volatile compounds in . Fish were exposed to three treatments: sustained water flow (SG, 1 bl/s, 24 h/d), intermittent water flow (IG, 1 bl/s, 8 h/d), and control group (CG, 3 cm/s). Results indicated that SG improved water-holding capacity, muscle fiber density, hardness, and chewiness, while IG enhanced gumminess, springiness, and resilience. Nutritionally, CG exhibited higher crude lipid content and the highest levels of ΣSFA. Conversely, SG showed elevated ∑EPA + DHA and ω-3 fatty acid levels compared to IG. Volatile compound analysis demonstrated that CG contained higher levels of aldehydes and alcohols, associated with off-flavors, whereas IG and SG produced fresher and sweeter aroma profiles, enhancing sensory quality. These findings provide valuable insights into improving the muscle quality, nutritional value, flavor characteristics, processing, and preservation of common carp through water flow treatment.
本研究探讨了水流对……中肌肉品质、营养成分和挥发性化合物的影响。将鱼分为三组进行处理：持续水流组（SG，1 升/秒，每天 24 小时）、间歇水流组（IG，1 升/秒，每天 8 小时）和对照组（CG，3 厘米/秒）。结果表明，SG 提高了持水能力、肌纤维密度、硬度和咀嚼性，而 IG 增强了黏性、弹性和回弹性。在营养方面，CG 的粗脂肪含量较高，总饱和脂肪酸（ΣSFA）水平最高。相反，与 IG 相比，SG 的二十碳五烯酸（EPA）+二十二碳六烯酸（DHA）总和以及ω-3 脂肪酸水平升高。挥发性化合物分析表明，CG 含有较高水平的与异味相关的醛类和醇类，而 IG 和 SG 产生更新鲜和更甜的香气特征，提高了感官品质。这些发现为通过水流处理改善鲤鱼的肌肉品质、营养价值、风味特征、加工和保存提供了有价值的见解。
