Muscle quality enhancement of largemouth bass (Micropterus salmoides) by alkaline water cultured environment: A comprehensive evaluation of physical features, nutrient composition, and flavor characteristics

Jixiang Hua; Yifan Tao; Xidong Jiao; Daming Fan; Siqi Lu; Yalun Dong; Wen Wang; Bingwen Xi; Jun Qiang

doi:10.1016/j.foodchem.2025.145086

Muscle quality enhancement of largemouth bass (Micropterus salmoides) by alkaline water cultured environment: A comprehensive evaluation of physical features, nutrient composition, and flavor characteristics

Food Chem. 2025 Jun 11:490:145086. doi: 10.1016/j.foodchem.2025.145086. Online ahead of print.

Authors

Jixiang Hua¹, Yifan Tao², Xidong Jiao³, Daming Fan⁴, Siqi Lu², Yalun Dong², Wen Wang¹, Bingwen Xi⁵, Jun Qiang⁶

Affiliations

¹ Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China.; Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.
² Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.
³ Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
⁴ School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
⁵ Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China.; Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.. Electronic address: xibw@ffrc.cn.
⁶ Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China.; Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.. Electronic address: qiangj@ffrc.cn.

PMID: 40517658
DOI: 10.1016/j.foodchem.2025.145086

Abstract

Largemouth bass (Micropterus salmoides) shows potential for saline-alkali aquaculture, but the effects of alkaline culture on muscle quality remain underexplored. An 80-day breeding experiment with five alkalinity levels (5-25 mmol/L) was conducted to assess the effects on growth performance, muscle physical properties, nutrient composition and flavor profiles. Results showed optimal survival and weight gain rates at 20 mmol/L alkalinity. Alkaline culture improved muscle fiber density, adhesiveness, moisture and increased saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA) content. The highest amino acid (AAS) and chemical (CS) scores for muscle protein were observed at 15 mmol/L. In particular, there was a reduction in pungent aldehydes (nonanal, octanal) and increased serum acid phosphatase (ACP) and alkaline phosphatase (ALP) activities. These results suggest that alkaline water culture improves muscle quality of largemouth bass, and 15-20 mmol/L can be the optimal alkalinity range for largemouth bass.

Keywords: Alkaline water culture; GC-IMS; Micropterus salmoides; Muscle quality; Nutrient composition; Volatile compounds.