Physiological responses and quality assessment of turbot (Scophthalmus maximus) during waterless preservation and transportation: Implications for survival and biochemical indicators

Abstract

In this study, changes in the physiological parameters of the muscles of living turbot (Scophthalmus maximus) fish during waterless preservation and transportation were assessed. Results indicated that the survival rate of turbot at low temperature, waterless conditions in pure O2 was 100% at 24 h and 95% at 36 h. Crude fat, organic acids, free amino acids, ATP levels, and pH values in the fish at 12 h after revitalization were not significantly different (p < 0.05) in the waterless preservation treatment than they were in the control group. Total protein content in turbot meat of recovered fish was close to the content in the control group. Although the protein content was lower than it was in the control group, the difference was negligible. Moreover, the elasticity, chewiness, and viscosity of turbot meat after 12 h of recovery was the same as those attributes in fish in the control group. The low-temperature waterless preservation treatment induced a strong stress response in turbot fish, characterized by strong biochemical reactions that resulted in fluctuations in the level of several stress indicators. Nevertheless, the recovery period provided a partial recovery of the indicator levels. The results of this study will contribute to the development of an effective, eco-friendly method to improve the survival rate and quality of living turbot fish during waterless preservation and transport. The study provides new insights that can be used to improve the waterless preservation and transport of living turbot fish, while addressing both market needs and consumer expectations.