Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes.
flavor quality
grass carp modes
nutritional value
water quality factors
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
02 Sep 2021
02 Sep 2021
Historique:
received:
03
08
2021
revised:
25
08
2021
accepted:
31
08
2021
entrez:
28
9
2021
pubmed:
29
9
2021
medline:
29
9
2021
Statut:
epublish
Résumé
Flavor and nutritional value are important qualities of freshwater fish products, but the key factors affecting these quality parameters remain unclear. In this study, four typical aquaculture modes, including the commercial feed treatment (control), faba bean treatment (FBT), grass powder treatment (GPT), and waving water treatment with commercial feed (WWT), were used to explore the regulatory effect of water quality and feed (eaten and uneaten) on the flesh flavor and nutrition in grass carp (
Identifiants
pubmed: 34574189
pii: foods10092075
doi: 10.3390/foods10092075
pmc: PMC8471861
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : National Key R&D Program of China
ID : 2019YFD0900303
Organisme : China Agriculture Research System of MOF and MARA
ID : No.CARS-45-21
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