Quality parameters of black carp (Mylopharyngodon piceus) raised in lotic and lentic freshwater systems

Compared with lentic freshwater systems, lotic systems support swimming and metabolic activities that improve the quality of fish raised for food. This study evaluated the quality and flavor of black carp (Mylopharyngodon piceus) fish fillets produced by long-term farming in lotic and lentic freshwater systems. Physiochemical variables, flavor characteristics, freshness indicators, and meat texture were compared. Specimens were cooked at 105 °C at normal atmospheric pressure in order to evaluate the fish samples after heating process. The lotic population (LOP) had significantly greater growth, protein content, better textural traits, and lower total fat content compared with the lentic population (LEP). LOP fish were rich in C20:1n-9 fatty acids and total amino acids. LOP were rich in volatile compounds including esters, alcohols, and aldehydes but poor in alkanes and acids. Raw (R)-LEP fish were higher in trimethylamine oxide (TMAO) than R-LOP fish. Cooked (C)-LOP fish were high in TMAO and low in trimethylamine (TMA) compared with C-LEP fish. R-LOP and C-LOP fish were both high in adenosine monophosphate (AMP) compared with R-LEP and C-LEP fish. Inosine (HxR) content was higher in C-LOP than in C-LEP fish. LOP-raised black carp are preferred because of the nutritional value, pleasant flavor, and related health benefits.