Enhancement of Nutrient Composition and Non-Volatile Flavor Substances in Muscle Tissue of Red Drum (Sciaenops ocellatus) Through Inland Low Salinity Saline-Alkaline Water Culture

The red drum (Sciaenops ocellatus), a globally significant marine aquaculture species, boasts formidable osmoregulatory capabilities and remarkable adaptability to low salinity, making it an ideal candidate for commercial cultivation in inland low salinity saline-alkaline waters. However, studies on...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2024-04, Vol.72 (13), p.7326-7335
Hauptverfasser:	Jiang, Xiaosong, Niu, Mingming, Qin, Kangxiang, Hu, Yun, Li, Yuntao, Che, Chenxi, Wang, Chunlin, Mu, Changkao, Wang, Huan
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemistry and Biology of Aroma and Taste crude fat food chemistry mariculture muscle tissues nucleotides nutrient content nutritive value protein content salinity Sciaenops ocellatus synergism taste umami water content
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