Effects of water flow treatment on muscle quality, nutrient composition and volatile compounds in common carp (Cyprinus carpio)

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-02-01 Epub Date: 2025-02-04 DOI:10.1016/j.fochx.2025.102257

Lei Wang , Lingran Wang , Chang Liu , Di Feng , Jintai Huang , Zhan Jin , Fangran Ma , Jiaxin Xu , Yuyue Xu , Meng Zhang , Miao Yu , Hongxia Jiang , Zhigang Qiao

{"title":"Effects of water flow treatment on muscle quality, nutrient composition and volatile compounds in common carp (Cyprinus carpio)","authors":"Lei Wang , Lingran Wang , Chang Liu , Di Feng , Jintai Huang , Zhan Jin , Fangran Ma , Jiaxin Xu , Yuyue Xu , Meng Zhang , Miao Yu , Hongxia Jiang , Zhigang Qiao","doi":"10.1016/j.fochx.2025.102257","DOIUrl":null,"url":null,"abstract":"<div><div>This study explored the effects of water flow on the muscle quality, nutrient composition, and volatile compounds in <em>Cyprinus carpio</em>. 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.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102257"},"PeriodicalIF":8.2000,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S259015752500104X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/2/4 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This study explored the effects of water flow on the muscle quality, nutrient composition, and volatile compounds in Cyprinus carpio. 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.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

水流处理对鲤鱼肌肉品质、营养成分及挥发性物质的影响

本研究探讨了水流对鲤鱼肌肉品质、营养成分和挥发性化合物的影响。将鱼暴露于三种处理中：持续水流（SG, 1 bl/s, 24 h/d）、间歇水流（IG, 1 bl/s, 8 h/d）和对照组（CG, 3 cm/s）。结果表明，SG提高了保水能力、肌纤维密度、硬度和咀嚼力，而IG提高了粘稠度、弹性和弹性。在营养方面，CG具有较高的粗脂含量和最高的ΣSFA水平。相反，SG的∑EPA + DHA和ω-3脂肪酸含量高于IG。挥发性化合物分析表明，CG含有较高水平的醛和醇，与异味有关，而IG和SG产生更新鲜、更甜的香气，增强了感官质量。这些发现为通过水流处理改善鲤鱼的肌肉质量、营养价值、风味特征、加工和保存提供了有价值的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

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.