Li Siman, Huang Xuanyun, Fang Changling, Shi Yongfu, Lou Xiaoyi, Huang Dongmei, Tang Yunyu
Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Jungong 300, Shanghai 200090, China.
Foods. 2025 Apr 17;14(8):1386. doi: 10.3390/foods14081386.
This study systematically deciphers a comprehensive analysis of biochemical and sensory variations in , evaluating the seasonal dynamics, salinity gradients (0 and 3‱), and nutritional regimes on quality determinants in aquaculture. To the best of our knowledge, the mechanistic links between cultivation factors and organoleptic quality were first established through integrative biochemical profiling, including proximate composition, free amino acids, taste-active nucleotides, and mineral ions, coupled with quantitative sensory evaluation. The results revealed that spring samples exhibit 44.7% higher inosine monophosphate than that of autumn and 92.8% elevated ATP, correlating with superior umami-kokumi attributes. Salinity adaptation drove metabolic trade-offs: freshwater cultivation amplified flavor-enhancing amino acids, while brackish systems prioritized ionic precision. Short-term fasting induced alanine accumulation without sensory compromise, demonstrating nutritional plasticity. Polyculture compatibility was evidenced by negligible quality divergence from monoculture, despite enhanced productivity. These insights advance sustainable aquaculture through science-driven strategies that harmonize ecological resilience, economic viability, and culinary excellence in commercial production.
本研究系统地阐释了对[具体对象]生化和感官变化的全面分析，评估了季节动态、盐度梯度（0和3‰）以及营养状况对水产养殖品质决定因素的影响。据我们所知，通过综合生化分析，包括近似成分、游离氨基酸、呈味核苷酸和矿物离子，并结合定量感官评估，首次建立了养殖因素与感官品质之间的机制联系。结果表明，春季样本的肌苷一磷酸比秋季高44.7%，ATP升高92.8%，这与更优的鲜味-醇厚风味属性相关。盐度适应性促使代谢权衡：淡水养殖增加了增强风味的氨基酸，而半咸水系统则优先考虑离子精确性。短期禁食导致丙氨酸积累但未影响感官，表明具有营养可塑性。尽管混养提高了生产力，但与单养相比品质差异可忽略不计，证明了混养的兼容性。这些见解通过科学驱动的策略推动可持续水产养殖，这些策略在商业生产中协调了生态恢复力、经济可行性和烹饪品质。
