| Abstrakt: |
Penaeus monodon (black tiger shrimp), renowned for its delectable, tender, and nutritious meat, requires meticulous environmental conditions for optimal cultivation. An 84-day trial was conducted to investigate the impacts of stocking density (100 shrimp/m2, 200 shrimp/m2, 300 shrimp/m2) and salinity (low salinity, 0‰; middle salinity, 15‰; and high salinity, 25‰) on the flavor compounds and muscle microstructure of P. monodon post larvae in a tank (6.0 m × 6.0 m × 1.0 m). Flavor compounds, such as flavor amino acids, flavor nucleotides, and volatile flavor compounds within the P. monodon muscle were assessed. The results showed that, as salinity levels increased, there was a notable augmentation in the umami, sweetness, and levels of essential and total free amino acids. The highest total flavor amino acid level recorded was 21.05 ± 0.06 mg/g at high-salinity treatments and 20.95 ± 0.11 mg/g was observed in the middle-stocking density. A total of 36 volatile flavor substances were identified acrossing varying salinity concentrations, encompassing 14 alkanes and aromatics, 10 alcohols, 4 aldehydes, 4 ketones, 3 esters, and 1 ether. In addition, 44 volatile flavor substances were detected at different stocking densities, including 22 alkanes and aromatics, 8 alcohols, 5 aldehydes, and so on. With an increase in stocking density, the compactness of muscle fiber bundles decreased, gaps expanded and enlarged, and both bundle diameter and sarcomere length decreased. In summary, optimal conditions for stocking density (200 shrimp/m2) and salinity (25‰) were determined to positively impact meat quality and flavor. The results of this study highlight that both flavor compounds and microstructure in P. monodon are significantly affected by stocking density and salinity over the range tested. Our findings underscore the significant impact of stocking density and salinity on flavor compounds and muscle microstructure in P. monodon, offering insights for optimizing cultivation practices. [ABSTRACT FROM AUTHOR] |
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