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<p>Bighead carp (<i>Hypophthalmichthys nobilis</i>) is a major freshwater aquaculture species in China. Earthy off-flavor, primarily caused by geosmin and 2-methylisoborneol (2-MIB), readily accumulates in water and muscle, adversely affecting sensory quality and market acceptance. Controlling earthy off-flavor under commercial RAS (recirculating aquaculture system) conditions remains challenging, and limited information is available on how low-salinity depuration combined with stable water flow influences flavor, nutritional quality, and muscle structure. In this vivo study, we conducted a 30-day experiment using two depuration strategies in identically configured RAS loop systems. The experiment consisted of a conventional freshwater depuration (FW-D) group and a low-salinity depuration (LS-D) group, in which salinity was gradually increased to approximately 6‰. During the depuration period, the fish were fasted to reflect commercial practice. At the end of the experiment, dorsal muscle samples were collected from fish in both treatment groups: three fish were sampled per group, with three replicates per group, for a total of nine fish. We assessed dorsal muscle texture, proximate composition, geosmin, and 2-MIB concentrations and performed flavor-omics analyses. The 2-MIB concentration in the LS-D group (0.073 ± 0.005&#xa0;μg/kg) was significantly lower than that in the FW-D group (0.340 ± 0.021&#xa0;μg/kg; <i>p</i> &lt; 0.05). Meanwhile, geosmin was not detected in either group (limit of quantification ≤ 0.044&#xa0;μg/kg). In addition, the fish in the LS-D group showed higher levels of crude protein, crude lipid, total amino acids, essential amino acids, and EPA/DHA. Volatile profiling showed that LS-D shifted the aroma profile from green/herbaceous notes toward mushroom-like and floral/sweet notes. Texture attributes, including hardness, springiness, chewiness, and resilience, were also enhanced under LS-D. These results demonstrate that mild salinity depuration (approximately 6‰) with stable flow control, applied under commercial-style fasting conditions, can substantially reduce 2-MIB content, improve muscle quality, and enhance flavor diversity in bighead carp. This approach offers practical potential for improving product quality and consistency in commercial production.</p>

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Low-salinity depuration improves flesh quality and reduces off-flavor in bighead carp (Hypophthalmichthys nobilis)

  • 期刊论文

  • 发表日期：

    2026年4月20日

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  • Chengzhang Huang,
  • Xinran Song,
  • Zehao Wang,
  • Jing Yang,
  • Jun Wang,
  • Jiali Ye,
  • Kai Xu,
  • Tao Zhu,
  • Zhangjie Chu,
  • Yang Gao

摘要

Bighead carp (Hypophthalmichthys nobilis) is a major freshwater aquaculture species in China. Earthy off-flavor, primarily caused by geosmin and 2-methylisoborneol (2-MIB), readily accumulates in water and muscle, adversely affecting sensory quality and market acceptance. Controlling earthy off-flavor under commercial RAS (recirculating aquaculture system) conditions remains challenging, and limited information is available on how low-salinity depuration combined with stable water flow influences flavor, nutritional quality, and muscle structure. In this vivo study, we conducted a 30-day experiment using two depuration strategies in identically configured RAS loop systems. The experiment consisted of a conventional freshwater depuration (FW-D) group and a low-salinity depuration (LS-D) group, in which salinity was gradually increased to approximately 6‰. During the depuration period, the fish were fasted to reflect commercial practice. At the end of the experiment, dorsal muscle samples were collected from fish in both treatment groups: three fish were sampled per group, with three replicates per group, for a total of nine fish. We assessed dorsal muscle texture, proximate composition, geosmin, and 2-MIB concentrations and performed flavor-omics analyses. The 2-MIB concentration in the LS-D group (0.073 ± 0.005 μg/kg) was significantly lower than that in the FW-D group (0.340 ± 0.021 μg/kg; p < 0.05). Meanwhile, geosmin was not detected in either group (limit of quantification ≤ 0.044 μg/kg). In addition, the fish in the LS-D group showed higher levels of crude protein, crude lipid, total amino acids, essential amino acids, and EPA/DHA. Volatile profiling showed that LS-D shifted the aroma profile from green/herbaceous notes toward mushroom-like and floral/sweet notes. Texture attributes, including hardness, springiness, chewiness, and resilience, were also enhanced under LS-D. These results demonstrate that mild salinity depuration (approximately 6‰) with stable flow control, applied under commercial-style fasting conditions, can substantially reduce 2-MIB content, improve muscle quality, and enhance flavor diversity in bighead carp. This approach offers practical potential for improving product quality and consistency in commercial production.