Effect of Different Salinities on the Biochemical Properties and Meat Quality of Adult Freshwater Drum (<i>Aplodinotus grunniens</i>) During Temporary Rearing
Wanwen Chen,
Sharifa Mohamed Miraji,
Yu Tian,
Xueyan Ma,
Wu Jin,
Haibo Wen,
Gangchun Xu,
Pao Xu,
Hao Cheng
Affiliations
Wanwen Chen
Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
Sharifa Mohamed Miraji
Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China
Yu Tian
Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China
Xueyan Ma
Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
Wu Jin
Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
Haibo Wen
Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
Gangchun Xu
Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
Pao Xu
Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
Hao Cheng
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
Salinity is a significant environmental component that affects the physiological state of aquatic species. This study aimed to investigate whether water salinity had an impact on the biochemical properties and meat quality of adult Aplodinotus grunniens during temporary rearing of 7 days. Salinity caused increased osmotic pressure and antioxidant enzyme activities of Aplodinotus grunniens, which were attributed to the increase in the content of alanine and glutamate. It raised the hardness and shear force with an increase in salinity, leading to an increase in water-holding capacity. Salinity enhanced the DHA ratio with a decrease in the atherosclerotic index and thrombosis index. Combined with the increase in flavor amino acids and nucleotides, salinity enhanced the umami taste of Aplodinotus grunniens. These findings suggest that temporary rearing in salinity might be a practical approach to improving the meat quality of adult Aplodinotus grunniens.
