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Comparative evaluation of nutritional quality and flavor characteristics for Acrossocheilus fasciatus muscle in different aquaculture systems

ABSTRACT:

Abstract:This study comparatively evaluated the effects of four aquaculture systems pond (PD), rice field (RF), round bucket (RB) and water trough (WT) on the flesh quality, gut microbiota and metabolites of Acrossocheilus fasciatus. Compared with the other three groups, texture analysis revealed that the RF group exhibited significantly higher hardness and chewiness (P < 0.05), the highest content of umami amino acids, relatively high levels of flavor compounds (alcohols and esters), and significantly higher polyunsaturated fatty acid (PUFA) content , particularly rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Additionally, metabolomics and gut microbiota analyses showed that compared with the other three groups, the RF group had significantly higher contents of beneficial metabolites and bacterial genera, enhancing flavor and nutritional value by regulating amino acids, fatty acids, and volatile flavor compounds.These findings highlight the potential of RF in improving fish quality and elucidating metabolomic and microbial mechanisms, providing theoretical support for ecological aquaculture.

INSTRUMENT(S): Liquid Chromatography MS - negative - reverse phase, Liquid Chromatography MS - positive - reverse phase

PROVIDER: MTBLS13305 | MetaboLights | 2025-11-11

REPOSITORIES: MetaboLights

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			Action	DRS
	a_MTBLS13305_LC-MS_negative_reverse-phase_metabolite_profiling.txt	Txt
	a_MTBLS13305_LC-MS_positive_reverse-phase_metabolite_profiling.txt	Txt
	i_Investigation.txt	Txt
	m_MTBLS13305_LC-MS_negative_reverse-phase_metabolite_profiling_v2_maf.tsv	Tabular
	m_MTBLS13305_LC-MS_positive_reverse-phase_metabolite_profiling_v2_maf.tsv	Tabular

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Project description:Fresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation, leads to waste and has a negative impact on aquaculture sustainability. New non-thermal food processing methods, such as High pressure (HP), are being investigated to prolong shelf-life while assuring high food quality. We applied several tools to evaluate the impacts of HP processing on European sea bass (Dicentrarchus labrax) fillets quality and shelf life. The data here presented includes visual and physical measurements of flesh quality and the microbiome and proteome profiles of control and HP-processed sea bass fillets (600MPa, 25ºC, 5min), after isothermal storage (2°C) for different periods ranging from 1 to 67 days. Color (L-, a- and b- values) change and texture (hardness, cohesiveness and adhesiveness) parameters were obtained by using appropriate colorimeter and texture analyser, respectively, during refrigerated storage. Bacterial diversity was analysed by Illumina high-throughput sequencing of the 16S rRNA gene in five pooled DNAs from control or HP-processed fillets after 1, 11 or 67 days and the raw reads were deposited in the NCBI-SRA database with accession number PRJNA517618. In addition, high-throughput sequencing of the internal transcribed spacer (ITS) region targeting yeast and moulds was run for control or HP-processed fillets at the end of storage (11 or 67 days, respectively), being deposited under SRA accession PRJNA517779. Quantitative label-free proteomics profiles were analysed by SWATH-MS (Sequential Windowed data independent Acquisition of the Total High-resolution-Mass Spectra) in myofibrillar or sarcoplasmic enriched protein extracts pooled for control or HP-processed filets after short (1d) or long-term (11-67 days) storage. These data support the findings reported in “High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring” (Tsironi et al. 2019).

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Comparative evaluation of nutritional quality and flavor characteristics for Acrossocheilus fasciatus muscle in different aquaculture systems

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