Texture, Nutrition, and Flavor of Different Freshwater Fish Muscles: Comparative Study and Molecular Docking
<i>Cyprinus carpio</i>, <i>Parabramis pekinensis</i>, <i>Aristichthys nobilis</i>, and <i>Lateolabrax maculatus</i> were systematically evaluated as crucial components of Chinese aquaculture with substantial market demand. Texture profile analysis (TPA...
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| Format: | Article |
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/13/2258 |
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| author | Banghua Xia Jiaming Zhang Chenhui Li Song Wu Li Huang Dongli Qin Qirui Hao Lei Gao |
| author_facet | Banghua Xia Jiaming Zhang Chenhui Li Song Wu Li Huang Dongli Qin Qirui Hao Lei Gao |
| author_sort | Banghua Xia |
| collection | DOAJ |
| description | <i>Cyprinus carpio</i>, <i>Parabramis pekinensis</i>, <i>Aristichthys nobilis</i>, and <i>Lateolabrax maculatus</i> were systematically evaluated as crucial components of Chinese aquaculture with substantial market demand. Texture profile analysis (TPA) showed <i>C. carpio</i> had maximal hardness, while <i>L. maculatus</i> displayed optimal elasticity. Nutrient composition analysis revealed that the highest crude protein content was identified in <i>L. maculatus</i>, while a higher crude lipid level was recorded in <i>C. carpio</i>. Fatty acid profiling established <i>L. maculatus</i> as a superior source of monounsaturated fatty acids (MUFAs), whereas <i>P. pekinensis</i> was distinguished by its polyunsaturated fatty acid (PUFA) content. Volatile compounds were comprehensively analyzed using an electronic nose (e-nose) coupled with HS-SPME-GC-MS, resulting in the identification of 59 flavor compounds. Molecular docking demonstrated that hydrogen bonding and π–π stacking were identified as critical mechanisms governing flavor perception. These findings offer valuable information that can support improvements in aquaculture management practices and help inform consumer choices regarding fish quality. |
| format | Article |
| id | doaj-art-5d18bce1da9a42ad82743ead0efd3bdc |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-5d18bce1da9a42ad82743ead0efd3bdc2025-08-20T03:50:16ZengMDPI AGFoods2304-81582025-06-011413225810.3390/foods14132258Texture, Nutrition, and Flavor of Different Freshwater Fish Muscles: Comparative Study and Molecular DockingBanghua Xia0Jiaming Zhang1Chenhui Li2Song Wu3Li Huang4Dongli Qin5Qirui Hao6Lei Gao7Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, ChinaMarine College, Shandong University, Weihai 264209, ChinaHeilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, ChinaHeilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, ChinaHeilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, ChinaHeilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, ChinaHeilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, ChinaHeilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China<i>Cyprinus carpio</i>, <i>Parabramis pekinensis</i>, <i>Aristichthys nobilis</i>, and <i>Lateolabrax maculatus</i> were systematically evaluated as crucial components of Chinese aquaculture with substantial market demand. Texture profile analysis (TPA) showed <i>C. carpio</i> had maximal hardness, while <i>L. maculatus</i> displayed optimal elasticity. Nutrient composition analysis revealed that the highest crude protein content was identified in <i>L. maculatus</i>, while a higher crude lipid level was recorded in <i>C. carpio</i>. Fatty acid profiling established <i>L. maculatus</i> as a superior source of monounsaturated fatty acids (MUFAs), whereas <i>P. pekinensis</i> was distinguished by its polyunsaturated fatty acid (PUFA) content. Volatile compounds were comprehensively analyzed using an electronic nose (e-nose) coupled with HS-SPME-GC-MS, resulting in the identification of 59 flavor compounds. Molecular docking demonstrated that hydrogen bonding and π–π stacking were identified as critical mechanisms governing flavor perception. These findings offer valuable information that can support improvements in aquaculture management practices and help inform consumer choices regarding fish quality.https://www.mdpi.com/2304-8158/14/13/2258HS-SPME-GC-MSelectronic noseTPAnutritional compositionmolecular docking |
| spellingShingle | Banghua Xia Jiaming Zhang Chenhui Li Song Wu Li Huang Dongli Qin Qirui Hao Lei Gao Texture, Nutrition, and Flavor of Different Freshwater Fish Muscles: Comparative Study and Molecular Docking Foods HS-SPME-GC-MS electronic nose TPA nutritional composition molecular docking |
| title | Texture, Nutrition, and Flavor of Different Freshwater Fish Muscles: Comparative Study and Molecular Docking |
| title_full | Texture, Nutrition, and Flavor of Different Freshwater Fish Muscles: Comparative Study and Molecular Docking |
| title_fullStr | Texture, Nutrition, and Flavor of Different Freshwater Fish Muscles: Comparative Study and Molecular Docking |
| title_full_unstemmed | Texture, Nutrition, and Flavor of Different Freshwater Fish Muscles: Comparative Study and Molecular Docking |
| title_short | Texture, Nutrition, and Flavor of Different Freshwater Fish Muscles: Comparative Study and Molecular Docking |
| title_sort | texture nutrition and flavor of different freshwater fish muscles comparative study and molecular docking |
| topic | HS-SPME-GC-MS electronic nose TPA nutritional composition molecular docking |
| url | https://www.mdpi.com/2304-8158/14/13/2258 |
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