Effects of Water Flow Treatment on Muscle Quality, Nutrient Composition and Volatile Compounds in Common Carp ()

Overview

Journal Food Chem X

Date 2025 Feb 25

PMID 39995403

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

Affiliations

Soon will be listed here.

Abstract

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.

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