Comparative study on nutritional quality and volatile flavor compounds of muscle in Cyprinus carpio haematopterus under wild, traditional pond and in-pond raceway system culture

This study compared the physical characteristics, nutritional components, mineral elements, and volatile matter of the muscle of the Yellow River carp (Cyprinus carpio haematopterus) grown under the traditional pond system (TPS), in-pond raceway system (IPRS), and wild (WYRC) to reveal the differenc...

Full description

Saved in:
Bibliographic Details
Published in:Aquaculture reports 2022-08, Vol.25, p.101194, Article 101194
Main Authors: Wang, Lei, Jia, Song-peng, Zhang, Lan, Ma, Fang-ran, Zhang, Meng, Yu, Miao, Jiang, Hong-xia, Qiao, Zhi-gang, Li, Xue-jun
Format: Article
Language:English
Subjects:
aquaculture
carp
chewiness
collagen
comparative study
crude fat
crude protein
Cyprinus carpio
Cyprinus carpio haematopterus
firmness
flavor
In-pond raceway system
muscle fibers
muscles
Nutritional quality
nutritive value
Traditional pond system
Volatile flavour
Wild
Yellow River
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study compared the physical characteristics, nutritional components, mineral elements, and volatile matter of the muscle of the Yellow River carp (Cyprinus carpio haematopterus) grown under the traditional pond system (TPS), in-pond raceway system (IPRS), and wild (WYRC) to reveal the differences in its muscle quality under aquaculture and natural growth conditions. The results demonstrated a significantly lower water-loss rate in the Yellow River carp muscle of both the WYRC and IPRS groups than that in the TPS group (P  TPS, and significant differences (P  TPS, and the groups exhibited significant differences (P  0.05). These results suggest that different growth conditions significantly influence the physical characteristics, nutritional components, mineral elements, and volatile substances of the Yellow River carp muscle. •Yellow River carp muscles in the WYRC group are chewier.•High EPA content in muscle of Yellow River carp in WYRC group.•High content of some heavy metals in the muscle of Yellow River carp in the WYRC group.•IPRS group closer to WYRC group Yellow River carp muscle flavor.
ISSN:2352-5134
2352-5134
DOI:10.1016/j.aqrep.2022.101194