biostudies-literatureUnknown26Wang LThis study explored the effects of water flow on the muscle quality, nutrient composition, and volatile compounds in <i>Cyprinus carpio</i>. Fish were exposed to three treatments: sustained water flow (SG, 1 bl/s, 24 h/d), intermittent water flow (IG, 1 bl/s, 8 h/d), and control group (CG, 3 cm/s). Results indicated that SG improved water-holding capacity, muscle fiber density, hardness, and chewiness, while IG enhanced gumminess, springiness, and resilience. Nutritionally, CG exhibited higher crude lipid content and the highest levels of ΣSFA. Conversely, SG showed elevated ∑EPA + DHA and ω-3 fatty acid levels compared to IG. Volatile compound analysis demonstrated that CG contained higher levels of aldehydes and alcohols, associated with off-flavors, whereas IG and SG produced fresher anFood chemistry: X102257https://www.ebi.ac.uk/biostudies/studies/S-EPMC11848482biostudies-literatureEffects of water flow treatment on muscle quality, nutrient composition and volatile compounds in common carp (<i>Cyprinus carpio</i>).PMC11848482Yu MHuang JJiang HFeng DZhang MLiu CJin ZQiao ZMa FXu JWang LXu YfalseEffects of water flow treatment on muscle quality, nutrient composition and volatile compounds in common carp (<i>Cyprinus carpio</i>).This study explored the effects of water flow on the muscle quality, nutrient composition, and volatile compounds in <i>Cyprinus carpio</i>. Fish were exposed to three treatments: sustained water flow (SG, 1 bl/s, 24 h/d), intermittent water flow (IG, 1 bl/s, 8 h/d), and control group (CG, 3 cm/s). Results indicated that SG improved water-holding capacity, muscle fiber density, hardness, and chewiness, while IG enhanced gumminess, springiness, and resilience. Nutritionally, CG exhibited higher crude lipid content and the highest levels of ΣSFA. Conversely, SG showed elevated ∑EPA + DHA and ω-3 fatty acid levels compared to IG. Volatile compound analysis demonstrated that CG contained higher levels of aldehydes and alcohols, associated with off-flavors, whereas IG and SG produced fresher an2025-01-01T00:00:00Z2025 Feb2025-04-22T20:04:01.228Z2025-04-06T03:04:57.192ZS-EPMC118484823999540310.1016/j.fochx.2025.102257