ArticleFoods (Basel, Switzerland)2022
The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Sensory and Nutritional Profiling of Commercial Mussels (Foods (Basel, Switzerland) · 2026Article
- Growth optimisation and physiological performance of red-bellied pacu, Piaractus brachypomus (Cuvier, 1818) in low-salinity culture systems.Fish physiology and biochemistry · 2026Article
- Genetic diversity and breeding efficiency of a salt-tolerant strain of largemouth bass (Micropterus salmoides) revealed by microsatellite analysis and phenotypic evaluations.Scientific reports · 2026Article
- Quantitative analysis and visualization of live spotted seabass (Food chemistry: X · 2026Article
- Comparative evaluation of muscle quality, nutritional composition, and flavor in rainbow trout (Current research in food science · 2026Article
- Effects of Short-Term Depuration on Muscle Nutritional Quality and Flavor Composition inFoods (Basel, Switzerland) · 2025Article
- Optimizing gonadal development and muscle flavor quality in the male Chinese mitten crabs (Food chemistry. Molecular sciences · 2025Article
- Impact of Pickling Pretreatment on the Meat Quality of Frozen-Thawed Freshwater Drum (Foods (Basel, Switzerland) · 2025Article
- Long-Term Saline Water Adaptation Alters the Meat Quality ofFoods (Basel, Switzerland) · 2025Article
- Effects of Two Culture Modes on Muscular Nutrition Content and Volatile Flavor in Chinese Longsnout Catfish (Biology · 2025Article
- A Comparative Analysis on the Biochemical Composition and Nutrition Evaluation of Crayfish (Foods (Basel, Switzerland) · 2025Article
- Comprehensive Insights of Biochemical and Sensory Characterization inFoods (Basel, Switzerland) · 2025Article
- Investigating the role ofFood chemistry: X · 2025Article
- Genome-Wide Association Study Reveals Growth-Related SNPs and Candidate Genes in Largemouth Bass (International journal of molecular sciences · 2025Article
- Effect of Different Salinities on the Biochemical Properties and Meat Quality of Adult Freshwater Drum (Antioxidants (Basel, Switzerland) · 2024Article
- Fish oil replacement with different vegetable oils in Onychostoma macrolepis: Effects on fatty acid metabolism based on whole-body fatty acid balance method and genes expression.Fish physiology and biochemistry · 2024Article
- Enzymatically Hydrolyzed Poultry By-Product Supplementation, Instead of Fishmeal, Alone Improves the Quality of Largemouth Bass (Foods (Basel, Switzerland) · 2023Article
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9 authors.
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Abstract
It is of great significance for the aquaculture industry to determine how rearing salinity impacts fish flesh quality. In the present study, largemouth bass was cultured in different salinities (0%, 0.3%, 0.9%) for 10 weeks, and the effect on flesh texture, flavor compounds, taste, and fatty acid composition was evaluated. We show that rearing salinity not only increased flesh water-holding capacity, but also enhanced muscle hardness, chewiness, gumminess, and adhesiveness, which was consistent with the finding in the shear value test. Morphology analysis further revealed that the effect of salinity on flesh texture was probably related to changes in myofibril diameter and density. As for the taste of the flesh, water salinity improved the contents of both sweet and umami amino acids, and reduced the contents of bitter amino acid. Meanwhile, the content of IMP, the dominant flavor nucleotide in largemouth bass muscle, was significantly higher in the 0.9% group. Interestingly, electronic-tongue analysis demonstrated that the positive effect of salinity on flavor compounds enhanced the umami taste and taste richness of flesh. Moreover, rearing salinity improved the contents of C20: 5n-3 (EPA) and C22: 6n-3 (DHA) in back muscle. Therefore, rearing largemouth bass in adequate salinity may be a practical approach to improving flesh quality.
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