Comparative study on nutritional quality and volatile flavor compounds of muscle in Cyprinus carpio haematopterus under wild, traditional pond and in-pond raceway system culture

Abstract

This study compared the physical characteristics, nutritional components, mineral elements, and volatile matter of the muscle of the Yellow River carp (Cyprinus carpio haematopterus) grown under the traditional pond system (TPS), in-pond raceway system (IPRS), and wild (WYRC) to reveal the differences in its muscle quality under aquaculture and natural growth conditions. The results demonstrated a significantly lower water-loss rate in the Yellow River carp muscle of both the WYRC and IPRS groups than that in the TPS group (P < 0.05), whereas the cooked rate was significantly higher than that in the TPS group (P < 0.05). The firmness, chewiness, and gumminess relationships were in the order of WYRC > IPRS > TPS, and significant differences (P < 0.05) were observed among the groups. The WYRC group had a significantly higher muscle fibre density than the TPS and IPRS groups (P < 0.05). The crude fat content of the WYRC and IPRS groups was significantly higher than that of the TPS group, whereas their crude protein content was significantly lower than that of the TPS group (P < 0.05). The collagen content was ranked WYRC > IPRS > TPS, and there was a significant difference between the groups (P < 0.05). The EPA (C20: 5n-3) content followed the order WYRC > IPRS > TPS, and the groups exhibited significant differences (P < 0.05). The As and Hg contents in the WYRC group were 8 and 5 times higher, respectively, than those in the cultured group. The content of hexanal, heptanal, octanal, butanal, and other substances did not differ significantly between the IPRS and WYRC groups (P > 0.05). These results suggest that different growth conditions significantly influence the physical characteristics, nutritional components, mineral elements, and volatile substances of the Yellow River carp muscle.