Effect of Vitamin C on the Flavour of Fasted Temporarily Reared Yellow Catfish (Pelteobagrus fulvidraco)
SONG Xiangyue, LIU Shujin, HU Ao, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, WANG Chao
1. School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; 2. Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 3. Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China
Abstract：Objective: To study the effect of different concentrations of vitamin C on the muscle flavor characteristics of fasted and temporarily raised yellow catfish (Pelteobagrus fulvidraco), and to provide a theoretical basis for improving the muscle flavor quality of fresh yellow catfish. Methods: Yellow catfish were randomly divided into four groups: T0-0 (temporarily raised 0 d + 0 mg/L VC), T5-0 (temporarily raised 5 d + 0 mg/L VC), T5-5 (temporarily raised 5 d + 5 mg/L VC), T5-10 (temporarily raised 5 d + 10 mg/L VC), and 40 fish in each group, and the contents of free amino acids, free fatty acids, taste compounds, and volatile flavor compounds in muscle were detected. Results: The relative contents of sweet and umami amino acids in the muscle of T5-10 group were significantly higher than those in T0-0, T5-0, and T5-5 groups, and the relative content of bitter amino acids was significantly lower than that of the other three groups. The relative contents of saturated fatty acids and the taste characteristics of sour and bitter substances in the T5-10 group were significantly lower than those in the T0-0, T0-5 and T5-5 groups (P < 0.05). The content of irritating volatile compounds decreased, and the muscle flavor was enhanced. Conclusion: Adding 10 mg/L VC to the water of yellow croaker undergoing fasting and temporary rearing can significantly improve the muscle flavor of yellow croaker.
宋乡月，刘淑瑾，胡 澳，熊光权，汪 兰，石 柳，陈 胜，汪 超. VC对暂养黄颡鱼肌肉风味的影响[J]. 肉类研究, 2025, 39(10): 10-16.
SONG Xiangyue, LIU Shujin, HU Ao, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, WANG Chao. Effect of Vitamin C on the Flavour of Fasted Temporarily Reared Yellow Catfish (Pelteobagrus fulvidraco). Meat Research, 2025, 39(10): 10-16.
2025, Vol. 39 
