Comparison of nutritional quality and volatile flavor compounds among bighead carp from three aquaculture systems

Abstract

To explore the differences in the nutritional quality of the muscles of bighead carp from different environments and aquaculture systems, we investigated three types of water bodies typically used for aquaculture: A common culture pond (NC), a natural lake (PY), and a cold water reservoir (XHK). Parameters affecting quality were evaluated, including muscle microstructure, fatty acid profiles, amino acid profiles, and volatile compounds. Fish from the XHK reservoir had the smallest muscle fiber diameter and the highest muscle fiber density (25.3 fibers/0.01 mm 2 ), while muscle fiber density was lowest in fish from the NC pond (9.7 fibers/0.01 mm 2 ). The bighead carp from the XHK reservoir had a much wider variety of unsaturated fatty acids, as well as higher levels of total polyunsaturated fatty acids. Eicosapentaenoic acid (EPA), docosahexenoic acid (DHA), and arachidonic acid (AA) were all significantly more abundant in the XHK group, increases of 7.48%, 12.12%, and 17.49%, respectively ( P < 0.05). The bighead carp from NC contained more “fishy” volatile flavor substances, as well as hydrocarbons with higher threshold values. Fish from XHK and NC had a greater umami intensity due to the presence of abundant volatiles with special aromas, including 1-Octene-3ol, DL-Menthol, and 2-ethyl-.

The impact of culture systems on the gut microbiota and gut metabolome of bighead carp (Hypophthalmichthys nobilis)

“…Our previous study [ 12 ] showed significant differences in bighead carp muscle fatty acids, amino acids, and volatile flavour compounds in different aquaculture systems, suggesting that the culture systems could affect muscle quality. However, the potential relationship between the culture systems and muscle quality needs further exploration [ 12 ], where gut microbes may play a crucial role. Studies have reported the impact of gut microbiota on muscle quality in other species [ 13 , 14 ].…”

Effects of Submerged Macrophytes on the Growth, Morphology, Nutritional Value, and Flavor of Cultured Largemouth Bass (Micropterus salmoides)

“…In particular, the nutritional value and sensory traits of fish muscle are affected by the culture environment [ 14 , 15 ]. In bighead carp ( Hypophthalmichthys nobilis ), due to the presence of abundant volatiles with distinct aromas, fish cultured in cold water reservoirs and common culture ponds developed a greater umami intensity than those captured from a natural lake [ 16 ].…”

Age‐related alterations in the nutritional quality of Arctic grayling (Thymallus arcticus)

“…In China, based on data provided by the Bureau of Fisheries, Ministry of Agriculture and Rural Affairs of the PRC, the total fish production in China was 35.30 million tons in 2019, with a per capita of 25.30 kg. However, the nutritional composition has only been evaluated in a few fish species in China, such as pomfret ( Pampus punctatissimus ) (Zhao et al., 2010), pufferfish ( Fugu obscurus , Fugu flavidus , and Fugu rubripes ) (Tao et al., 2012), common carp ( Cyprinus carpio ) (Cai et al., 2021), and bighead carp ( Aristichthys nobilis ) (Hu et al., 2021). The nutritional value of most market fish has not been objectively evaluated, and consumers can only judge the quality of fish according to their price and be generally misled to believe that the higher the price, the better the quality.…”