Freshwater fish are frequently disliked by consumers due to their fishy odor and loose texture. Therefore, salinity treatment before market release is crucial for improving the muscle quality of freshwater fish. In this study, Carassius auratus gibelio was temporarily reared in low-salinity seawater (6 ppt) for 15 days, and changes of antioxidant levels, muscle texture, and intestinal microbial were determined. After temporary rearing in seawater, the hardness, gumminess, and chewiness of the muscle texture improved, and the relative contents of fishy and fatty odors decreased. This indicated that low-salinity treatment can enhance muscle quality and flavor while reducing fishy odor. According to microbiome research, low-salinity saltwater temporarily reduced the relative abundance of some opportunistic pathogens, such as Vibrio (from 47.61% to 0.1%) and Shewanella (from 15.20% to 5.86%) in the intestinal tract of crucian carp, and increased the relative abundance of beneficial bacteria, such as Sphingomonas (from 2.52% to 28.38%). This study can provide a reference for using low-salinity seawater for temporary rearing to enhance the quality of fish prior to marketing.
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