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Invasive silver carp (Hypophthalmichthys molitrix) threaten Mississippi River basin ecosystems due to their ability to outcompete native species. Stable carbon (δ13C) and nitrogen (δ15N) isotope analysis has been used to study how silver carp impact native ecosystems, but lipids in fish tissues commonly bias their δ13C values. Chemical lipid extraction and mathematical equations that normalise δ13C values for lipid content can account for this bias, but have not been assessed for silver carp. We examined δ13C, δ15N, and C:N ratios before and after chemical lipid extraction using 2:1 chloroform:methanol in silver carp muscle and whole fish collected along the Mississippi River. We used linear and natural log models to estimate lipid-extracted δ13C values in silver carp muscle and whole fish samples based on their non-lipid-extracted δ13C values and elemental C:N ratios. Arithmetic models were evaluated for best fit, parsimony, and accuracy between mathematically normalised and chemically lipid-extracted δ13C values. Chemical lipid extraction increased silver carp δ13C values and decreased C:N ratio in muscle and whole fish, and increased δ15N values in whole fish but not fish muscle. While both linear and natural log models accurately estimated lipid extracted δ13C values, natural log models provided better fit and parsimony throughout a wide range of C:N ratios. These results confirmed the need to account for lipid effects on δ13C values in silver carp. Moreover, our study will allow researchers to conduct isotopic analysis without the added time and cost of chemical lipid extraction and facilitate the comparison of silver carp muscle and whole fish isotopic values across studies. [ABSTRACT FROM AUTHOR]

BACKGROUND: As unsaturated and saturated aldehydes, ketones are known to be responsible for off‐odors in surimi products, and they are mainly derived from lipid oxidation. Because surimi‐based products are rich in unsaturated fatty acids, they are prone to producing off‐odors during the refrigeration and reheating processes, which are common treatments for leftovers. The present study investigated the color, lipid oxidation productions, fatty acid profiles and volatile components in surimi gels during refrigeration at 4 °C for 3 days with multiple reheating. RESULTS: The results revealed that the accumulation rate of hydroperoxides was higher in the refrigeration stage, whereas the decomposition rate was higher during reheating in surimi gels. Both refrigeration and reheating treatments promoted conjugated diene values, acid values and carbonyl values. Nevertheless, reheating treatment decreased tohiobarbituric acid reactive substances and whiteness. The contents of unsaturated fatty acids, especially α‐linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid, were reduced, whereas the contents of saturated fatty acids increased during refrigeration and multiple reheating. The unsaturated fatty acids were lost as a result of their oxidative deterioration. The volatile components profile showed that the accumulation of volatile components mainly occurred in the refrigeration stage. Multivariate data analysis was utilized to further clarify whether the off‐odors in surimi gels were mainly generated in refrigeration. CONCLUSION: Refrigeration and reheating both contributed to lipid oxidation and the generation of volatile compounds in surimi gels, but the off‐odors were mainly generated during refrigeration. This research provides a novel understanding of the formation of food odors in processing. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Microorganisms, including bacteria, fungi, and protists, are key drivers in aquatic ecosystems, maintaining ecological balance and normal material circulation, playing vital roles in ecosystem functions and biogeochemical processes. To evaluate the environmental impact of different river crab polyculture practices, we set up two different river crab (Eriocheir sinensis) polyculture practices: one where river crabs were cultured with mandarin fish (Siniperca chuatsi), silver carp (Hypophthalmichthys molitrix), and freshwater fish stone moroko (Pseudorasbora parva), and another where river crabs were cultured just with mandarin fish and silver carp. These two polyculture practices were referred to as PC and MC, respectively. We analyzed the water bacterial, fungal, and protist communities in the PC and MC groups using 16S, ITS, and 18S ribosomal RNA high-throughput sequencing. We found that the PC group obviously increased the diversity of microbial communities and altered their composition. The bacterial community held the narrowest habitat niche and exhibited the weakest environmental adaption compared to fungal and protist communities. The PC group altered the co-occurrence networks of bacteria, fungi, and protist, leading to more complex and stable communities of fungi and protist. Furthermore, the PC group shifted the assembly mechanism of the bacterial community from being predominantly deterministic to predominantly stochastic processes, with relatively minor impacts on the fungal and protist communities. Environmental factors, especially dissolved oxygen (DO), were significantly associated with the communities of bacteria, fungi, and protists, with DO being the major contributor to changes in the microbial communities. Our results suggest that the polyculture of river crab with mandarin fish, silver carp, and stone moroko was an effective and viable attempt, and it was superior in terms of microbial community diversity and stability. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the effect of electric field on the component dissolution and gel properties of silver carp surimi was investigated. The optimal process for electric field-assisted water-saving washing of surimi was obtained through response surface experimental design. The results showed that the electric field technology could effectively promote the solubilization of fat, ash and water-soluble proteins and the enrichment of salt-soluble proteins in surimi. Moreover, this technology significantly reduced gel degradation and increased the gel strength by inhibiting protease activity and activating transglutaminase (TGase). The optimal process parameters for electric field-assisted washing of surimi were as follows: Electric field voltage 56 V, fish-water mass ratio 1:3, washing time 3 min. The salt-soluble protein content was 8.67 g/ 100 g surimi, while the protease activity was 6.48 U/mg protein under these conditions. Meanwhile, this technology significantly increased the whiteness, elasticity, gel strength and water holding capacity of surimi gels (P<0.05), while reducing water consumption by 40%. This provides a new idea for the application of electric field in water-saving washing of surimi. [ABSTRACT FROM AUTHOR]

In this study, silver carp surimi products enriched with Antarctic krill oil high internal phase emulsions (AKO-HIPEs) were cooked using steaming (STE), microwave heating (MIC), and air-frying (AIR), respectively. The gel and flavor properties, lipid quality and stability were investigated. Compared to the MIC and AIR groups, the STE surimi gel added with HIPEs had better texture properties, exhibiting higher water-holding capacity and a more homogeneous structure, while the air-frying treatment resulted in visually brighter surimi products. The degree of lipid oxidation during cooking was in an order of STE < MIC < AIR as determined by electron paramagnetic resonance spectrometer and thiobarbituric acid reactive substances. HIPE-added surimi gels retained more nutrients and flavor when cooked by AIR compared to STE and MIC. Results imply that the texture properties and lipid stability of surimi products fortified with AKO-HIPEs were better than those of the oil group under any cooking method. In conclusion, surimi products added with AKO-HIPEs had better gel properties and retained more fatty acids and flavor than AKO-SO. [ABSTRACT FROM AUTHOR]

• Microcystis aeruginosa concentrated arsenic (As) in As-rich water. • Algae aggravated As enrichment in silver carp tissues by digestion and skin contact. • As was mainly accumulated in the intestine and liver of silver carp. • Microcystis aeruginosa eaten by silver carp was mostly excreted in feces. • As had accumulation and food chain magnification in water-algal-silver carp system. Silver carp mediated biological control techniques are often advocated for controlling cyanobacteria blooms in eutrophic water, which are often enriched with arsenic (As). However, the transfer and fate of As during the biological control of cyanobacteria blooms by silver carp in As-rich eutrophic water remain unclear. Based on the simulated ecosystem experiment, the accumulation of As in silver carp and the transfer and fate of As in the water–algae–silver carp system during Microcystis aeruginosa blooms controlled by silver carp were investigated. Microcystis aeruginosa showed high tolerance to As(V). The accumulation of As in different tissues of silver carp was different, as follows: intestine > liver > gill > skin > muscle. After silver carp ingested As-rich Microcystis aeruginosa , As accumulation in the intestine, liver, gill, and skin of silver carp was enhanced under the action of digestion and skin contact. Compared with the system without algal, As accumulation in the intestine, liver, gill, and skin of silver carp increased by 1.1, 3.3, 3.3, and 9.6 times, respectively, after incubation for 30 days in the system with Microcystis aeruginosa , while the accumulation of As in the muscle was only slightly increased by 0.56 mg/kg. This work revealed the transfer and fate of As during algal control by silver carp, elucidated the accumulation mechanism of As in water-algae-silver carp system, enriched our understanding of As bioaccumulation and transformation in As-rich eutrophication water, and provided a scientific basis for assessing and predicting As migration and enrichment in water-algae-silver carp system. [Display omitted] [ABSTRACT FROM AUTHOR]

This study aims to investigate the effects of different modified quinoa proteins (MQP) on the gel quality of silver carp surimi, as well as to explore their feasibility for three‐dimensional (3D) printing. Five different methods were employed to modify quinoa protein, water bath (WB), microwave (MW), ultrasonic (US), microwave followed by ultrasonic (M‐U), and ultrasonic followed by microwave (U‐M), to prepare compound surimi gels (MQPs). The results showed that the addition of quinoa protein improved the gel quality of surimi, while the MQP had an even better effect on enhancing the gel quality. Among them, QP modified by US exhibited a smoother surface, with an expressible water content of 9.78%, gel strength of 22.26 N·mm, and hardness of 27.59 N. The addition of all MQP reduced the cooking loss of surimi, promoted the formation of bound water, and enhanced the G′ and G″ values of MQPs. The characterization of MQP based on molecular driving force revealed that the addition of MQP enhanced the hydrophobic interactions within the surimi gel. This improvement is attributed to the structural changes in quinoa protein induced by the modification process, where the exposure of a large number of hydrophobic groups to water facilitated the formation of a more uniform network structure among the surimi proteins. Additionally, feasibility research on 3D printing of compound products was conducted, revealing that all MQPs exhibited good support and surface smoothness, making them suitable for applications in the field of food 3D printing. Practical Application: This study investigated the effects of quinoa protein addition on the physical properties and mechanism of silver carp surimi under different modification methods, as well as the feasibility of 3D printing. The results demonstrated that incorporating modified quinoa protein improved the quality of the surimi gel. This research expands the range of surimi products and provides a theoretical foundation for the development and production of plant protein‐surimi compound products. Additionally, it contributes theoretical insights into the characteristic application of quinoa protein. [ABSTRACT FROM AUTHOR]

Silver carp steak is a rarely utilized silver carp processing byproduct. This study aimed to optimize a dual enzymatic method to extract antioxidant peptide components from silver carp steak and characterize their structure and in vitro antioxidant activity through ultrafiltration purification, response surface methodology, molecular docking, and radical scavenging activity analysis. The optimal extraction conditions for silver carp steak antioxidant peptides (SCSAP) were determined as 1:6 solid–liquid ratio, 1500 U/g alkaline protease addition, 4 h alkaline protease hydrolysis time, 1946 U/g flavor enzyme addition, and 2.5 h flavor enzyme hydrolysis time. The <3 kDa SCSAP component (SCSAP‐3kDa) showed the strongest antioxidant activity, with its 1,1‐diphenyl‐2‐trinitrophenyl hydrazine (DPPH) radical scavenging rate, ABTS radical scavenging rate, hydroxyl radical scavenging rate, metal ion chelating rate, and reducing capacity reaching 88.75%, 91.21%, 67.02%, 69.07%, and 0.985, respectively. Moreover, the three peptides (PF‐7, GP‐8, and YF‐10) of 100 µg/mL could protect HepG2 cells from oxidative stress damage by reducing the oxidative damage level and activating Keap1‐Nrf2‐ARE pathways, enabling an increase of superoxide dismutases (SOD) activity, and a decrease of malondialdehyde (MDA) content and reactive oxygen species (ROS) level. The integrated results indicate the enormous potential of SCSAP‐3kDa as a functional food ingredient in the food industry. Practical Application: This study selected the antioxidant capacity of silver carp steak peptides as the index and developed a facile dual enzymatic hydrolysis method to obtain three antioxidant peptides (PF‐7, GP‐8, and YF‐10) with biological activity, providing a theoretical basis for bioavailability of antioxidant peptides from silver carp steak and contributing to their application in new functional foods. [ABSTRACT FROM AUTHOR]

Two different low molecular cryoprotectants were analyzed in silver carp surimi proteins during different frozen storage conditions (FTC), and a comparison was performed with a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%) as positive control (PC). The results showed that a significant decline was noted in sulfhydryl contents (SH), an increase in carbonyl groups, and a surface hydrophobicity due to myosin and protein oxidation. Meanwhile, FTC also altered the stability of secondary and tertiary structures due to the denaturative changes in myofibrillar proteins (MP). Meanwhile, samples that incorporated KC (3%), KOG (3%), and PC showed significant stability in MP against FTC induced changes. This is due to their strong hydrophilic and hydrogen interactions. MP samples containing KOG (3%) demonstrated improved cryoprotective abilities against oxidative and structural changes. Thus, we can recommend KOG as a potential cryoprotectant for maintaining the shelf-life of fish and related products on an industrial scale. [ABSTRACT FROM AUTHOR]

BACKGROUND: The gelation properties of surimi gel under various high temperatures (115, 118, and 121 °C) and sterilization intensities (F0 values of 3–7 min) were systematically investigated. A kinetic model detailed quality changes during heat treatment through mathematical analysis, elucidating mechanisms for gel quality degradation. RESULTS: Increased sterilization intensity significantly reduced the quality characteristics of surimi gel. Compared to the gel without sterilization treatment, when the sterilization intensity was increased to 7 min, the gel strength of the groups treated at 115 °C, 118 °C, and 121 °C decreased by 68.35%, 51.4%, and 51.71%, respectively, and the water‐holding capacity decreased by 24.87%, 16.85%, and 22.5%, respectively. The hardness, chewiness, and whiteness of the gel also significantly decreased, and the changes in these indicators all conformed to a first‐order kinetic model. Activation energy of 291.52 kJ mol−1 highlighted gel strength as the least heat‐resistant. At equivalent sterilization intensities, 115 °C exhibited the poorest gel quality, followed by 121 °C, with 118 °C showing relatively better gel quality. Increased T22 and decreased PT22 suggested heightened water mobility and transition of immobilized water within the gel into free water. Protein degradation, weakened disulfide bonds and hydrophobic interaction, and protein conformation changes collectively led to a rough and incoherent gel network structure with large fissures, as verified by the results of scanning electron microscopy. Correlation analysis indicated potential for precise control over surimi gel quality by modulating physicochemical attributes. CONCLUSION: The outcomes may be beneficial to improve the production and quality control of ready‐to‐eat surimi‐based products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Fish is one of the most biodiversity species on the economic benefits and production value of fisheries. Fish diseases have posed major risks to the development of fisheries at the farm level. Fortunately, quality screening can be carried out to keep healthy and high-quality fish species, when fish stocks are in the fry stage. The diseased and low-quality fish species can then be removed. But the manual work is very labor-intensive. Machine vision techniques can be utilized to effectively screen diseased fish. However, it is still lacking in the obvious disease characteristics, particularly on the small target. In this study, an improved Yolov8 model was proposed to detect fish diseases using multi-label compensation. Firstly, a device was designed to separate fish schools in advance, which was used to separate the diseased fish. A Koi dataset with injuries and diseases was constructed to simulate the way individual fish pass through the screening device. Efficient deployment of the model was realized in the device. According to the pixel size occupied by easily observable diseases on the fish body, the severity of the disease was classified into three categories: simple, moderate, and complex. Finally, a dataset sample was obtained to contain 5 920 images, which was divided into a training set, validation set, and test set in an 8:1:1 ratio. Then, the MS-YOLOv8 network was designed using the YOLOv8n model. Among them, the SPD convolution was used to replace the cross-row convolution operation in key parts of the original network, in order to reduce the loss of feature information during image downsampling. A multi-label loss function was proposed to balance the classification loss and bounding box loss when training small target diseases in the network. The Intersection over Union (IoU) between a single prediction box and multiple labels was calculated to expand its receptive field when reducing loss values. More contextual information was utilized from the target. There was a better balance for the decrease in classification caused by IoU loss optimization in the network, thereby reducing the missed detection rate of diseases. The experimental results show that when YOLOv8 uses MLIoU, the detection rate for fish diseases in easy, normal, and difficult is 11.13, 3.76, and 12.38 percentage points higher than when using the latest method Inner-SIoU. Compared with the original model, it was improved by 6.27, 0.66, and 3.01 percentage points. Furthermore, MSYOLOv8 mAP values were 12.05, 10.18, and 11.15 percentage points higher than those of YOLOv5n, YOLOv7, and YOLOv8n, respectively. The total detection rate was 95.36%, and the image detection time was 132 frames per second, indicating the high comprehensive performance. In the subjective test, MS-YOLOv8 was used to suppress background disturbance similar to fish disease. Many kinds of fish were detected, such as grass carp and silver carp. Excellent generalization and robustness were found in the binary classification of the MS-YOLOv8 model. The probability of screening diseased fish was improved, especially when the target of the disease was small, but the location of the fish was concentrated. The finding can also provide effective technical support to the clean-up of diseased fish in fishery. [ABSTRACT FROM AUTHOR]

Aquatic invasive species (AIS) threaten biodiversity and ecosystem services around the world, but their management has been hampered by the lack of quantifiable control targets. The introduction of Silver Carp (Hypophthalmichthys molitrix) throughout the mid‐western United States epitomizes both the impacts of AIS and the need for quantitative control targets. Silver Carp are large‐bodied planktivores that compete with native planktivores, which can cause cascading effects throughout the food web. Our study tested the threshold of abundance beyond which Silver Carp alter fish assemblage structure. We used a community size spectra (CSS) approach to evaluate fish community size structure across temporal and spatial gradients of Silver Carp abundances. We hypothesized that Silver Carp would flatten the size spectra slope because they are large‐bodied and feed at a low trophic position. Electrofishing data were obtained for the La Grange Pool of the Illinois River (1994–2021) and for six pools of the Ohio River (2015–2020). Results supported our hypothesis, showing a 98% probability that the relative biomass of Silver Carp is positively related to the CSS slope (resulting in "flattening"). This pattern was strongest in the Illinois River, where Silver Carp made up >30% of fish assemblage biomass in recent years. The pattern was weakest in the Ohio River (78% probability of a positive relationship) where Silver Carp rarely exceeded 20% of total fish biomass. Subsequent changepoint models indicated that a Silver Carp relative biomass of ~24% represents a threshold below which negative food web impacts should be minimized. Our study demonstrates a clear shift in fish community size structure following invasion by Silver Carp and suggests that pre‐invasion CSS slopes may serve as a restoration target. It also illustrates the benefits of CSS to guide Silver Carp and other AIS management. [ABSTRACT FROM AUTHOR]

A rod‐shaped, motile, Gram‐stain‐positive bacterial strain RKN2T, was isolated from gut of silver carp (Hypophthalmichthys molitrix) residing in Gobindsagar reservoir, Himachal Pradesh, India. Having the greatest sequence similarity to Sporosarcina koreensis F73T (98.51%), Sporosarcina luteola Y1T (98.4%) and Sporosarcina aquimarina SW28T (98.36%), the 16S rRNA gene phylogeny confirmed the belonging of strain RKN2T to genus Sporosarcina. Digital DNA‐DNA hybridization values were 21.7%, 20.6%, and 19.2%, and average nucleotide identity values were 76.42%, 80.16%, 76.51%, of strain RKN2T with Sporosarcina koreensis F73T, Sporosarcina luteola Y1T, and Sporosarcina aquimarina SW28T, respectively. The genomic analysis of strain RKN2T showed various biological properties including nitrate reduction, genes responsible for carbohydrate‐active enzymes production, antimicrobial compounds, as well as potential metabolism of aromatic compounds and heavy metals. G+C composition of RKN2T genome was 52.7%. This strain can grow in temperatures between 10°C and 40°C (optimum, 28°C–30°C), NaCl concentrations up to 6.0% (w/v), and 6.0–8.0 (optimum, 6.5–7.5) pH range. MK‐7 was the dominant respiratory quinone, A‐4 type cell wall peptidoglycan was present with anteiso‐C15:0, iso‐C15: 0, and anteiso‐C17:0 being the major fatty acids and Lys‐Glu being main amino acids. Diphosphatidylglycerol, phosphatidylglycerol, and phosphatidylethanolamine were the strain RKN2T's three main polar lipids. The strain is a novel species under genus Sporosarcina based on polyphasic approach and the name Sporosarcina hypophthalmichthys sp. nov. is given for strain RKN2T. RKN2T is a type strain (= MCC 4365T = JCM34522T = CCM9112T). [ABSTRACT FROM AUTHOR]

The existing vacuum fish pump is too large and difficult to move, which is difficult to apply to small fishing vessels. However, the development of a small vacuum fish pump is not a single scaling of the existing vacuum fish pump but requires the support of relevant experiments and simulation theories. In this study, a vacuum fish pump suitable for small fishing vessels was developed. Firstly, a numerical model of the internal flow field during the vacuum fish pump's working process was established using computational fluid dynamics (CFDs) and verified its effectiveness by physical experiments. It is found that the VOF model can well predict the variation of the volume fraction of the liquid phase in the whole calculation area with time during the suction or drainage process of the vacuum fish pump. Then, the internal flow field characteristics of the fish pump under different working conditions were simulated, and the rationality of the design of the fish pump was evaluated according to the numerical results. Finally, a separate physical experiment was carried out on grass carp, carp, crucian carp, silver carp, and bighead carp, respectively, and the capture efficiency and corresponding fish damage rate for different fish were analyzed. The experimental and numerical results show that the vacuum suction fish pump can achieve efficient and automatic suction and transport of live fish. [ABSTRACT FROM AUTHOR]

Sliver carp is a nutritious and abundant species in China, but its low market value stems from its thin meat, small bones and strong odor. Processing it into surimi enhances its economic value, though surimi typically has low gel strength and is prone to deterioration. Recently, three-dimensional (3D) printing has gained attention as an innovative additive manufacturing technique for personalization and process simplification requiring high-performance materials. This study intended to develop an optimized surimi formula for 3D printing with dynamic high-pressure microfluidization (DHPM)-modified pea protein isolate (PPI) and microcrystalline cellulose (MCC). Firstly, the effect of DHPM on PPI properties was evaluated, followed by the optimization of the surimi gel formula (72.093% water content, 3.203% PPI, 1.728% MCC, 1% salt, 1% collagen peptide and 20.976% sliver carp paste) and 3D printing parameters (2000 mm/min at 25 °C with a 1.5 mm nozzle). Rheological comparisons between the optimized surimi, surimi with commercial antifreeze and surimi with only PPI or MCC indicated that the optimized formulation exhibited clearer 3D printing outlines and reduced stickiness due to a higher recovery and lower loss modulus. These results demonstrated that DHPM-treated PPI and MCC enhanced the 3D printability of silver carp surimi gel, providing a new idea for a surimi product and supporting its potential applications in food 3D printing. [ABSTRACT FROM AUTHOR]

Simple Summary: The early developmental stage is an important stage in the entire life cycle of fish. It is critical to understand the impact of water velocity on fish. In this work, we studied black carp and silver carp of different body lengths (2.0–10.0 cm) in an open channel by analyzing the relationship between water velocity and fish behaviors in early developmental stages. The results showed that two types of carp can detect water velocity ranged of 0.020–0.060 m/s. Among the four swimming patterns, the most common behavior was swimming against the water flow and moving downstream. The frequencies of swimming against the water flow increased with the increased body length and water velocity. Our findings provide protection for the fish in the early developmental stage. Fish need to make different responses to different water flow conditions, as a variety of fish utilize or overcome the water flow while fish are in the water. This study aims to analyze the response of two types of carp (black carp and silver carp) to water flow in different body lengths (2.0–10.0 cm) in early developmental stages in an open channel. By analyzing the water velocity and fish swimming behavior, swimming against the water flow was the most frequent swimming behavior, and the frequencies of this behavior increased with the increased body length of fish. The results demonstrated that the detectable water velocity of two carp species of different body lengths remained in a certain range (0.020–0.060 m/s). Black carp and silver carp can swim against the water flow of 0.295–0.790 m/s and 0.245–0.825 m/s, respectively. The results of this study can provide invaluable data for engineers and biologists to protect fish in the early developmental stage and restore the ecological habitats in the regulated river systems. [ABSTRACT FROM AUTHOR]

Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp and bay scallops, with the addition of different amounts (0%, 0.5%, 1%, 2%, and 3%) of inulin (INU) or psyllium husk powder (PHP) for their textural properties, protein conformation, and in vitro digestibility. The addition of INU negatively affected gel strength. However, incorporating 2.0% PHP into the blended gel improved gel strength and water-holding capacity by 8.01% and 0.79% compared to the control, respectively. Furthermore, PHP significantly increased the total sulfhydryl content and surface hydrophobicity of the blended gels (p < 0.05). Additionally, increases in endogenous fluorescence intensity accompanied by a blue shift were observed, indicating that the fluorophores (Trp and Tyr) were sequestered into a more non-polar environment due to conformational changes. The incorporation of PHP enhanced both the quality and digestibility of the blended surimi. This study provides a novel perspective for developing surimi-based food with improved quality, augmented digestion, and enhanced absorption. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Optimizing biological carbon sequestration has become a primary strategy in global low-carbon-emission initiatives. Freshwater fisheries in reservoirs play an important role in aquatic biological carbon sequestration. However, a standard method for evaluating the carbon sink capacity of inland fisheries has not been developed. Therefore, this study aimed to assess and compare the carbon sequestration potential of the Qianxiahu Reservoir's fisheries using the trophic level and mass-balance methodologies. The Ecopath model was employed to determine the trophic levels of aquatic organisms within the Qianxiahu Reservoir ecosystem, with input parameters sourced from in situ surveys and the literature on reservoirs. The model includes 21 functional groups, with trophic levels ranging from 1.000 to 3.281. The key species identified are silver carp, bighead carp, and crucian carp. The indices of Finn's cycling index (FCI), connectivity index (CI), system omnivory index (SOI), and total primary production/total respiration (TPP/TR) for the Qianxiahu Reservoir are 11.35, 0.27, 0.196, and 1.540, respectively. These values indicate a high degree of material recycling and complex interconnections among functional groups. The fishery carbon sink potential of the Qianxiahu Reservoir, calculated using the trophic level and carbon content methods, yielded values of 261.8362 tons/km2 and 66.6818 tons/km2, respectively. The trophic level method showed a notable increase of 195,1544 tons/km2 compared to the carbon content method, underscoring significant differences in results between the two methods. The study concludes with recommendations for research on methods to assess the carbon sink capacity of freshwater fisheries, aiming to establish a scientific framework for this evaluation. [ABSTRACT FROM AUTHOR]

One of the main concerns in the production and processing of fishery products is the issue of storage and increasing its shelf life. In this regard, this study aims to investigate the effect of chitosan -chia seed gum coating (2% and 1.5% of the sample weight, respectively) on some chemical properties (the amount of free fatty acids, peroxide, thiobarbituric acid index, volatile nitrogenous bases and pH)., microbial (number of Escherichia coli bacteria) and sensory of phytophagous fish during storage period (0, 3, 6, 9 and 12 days) was done at refrigerator temperature. The results showed that the amount of free fatty acids, peroxide, thiobarbituric index, volatile nitrogenous bases and the number of Escherichia coli bacteria in all the samples increased with the increase in storage time, and this increase was less intense in the samples coated with chitosan -chia seed gum solution. The findings indicated that with increasing storage time, the pH level increased in the uncoated samples, but in the coated samples, the pH level decreased at first and then increased. The sensory evaluation of the samples also revealed that the overall acceptance of the samples decreased with the increase in storage time and after the third day of storage, the coated samples received more points than the uncoated samples from the evaluators. Finally, this study showed that the use of chitosan -chia seed gum coating can help increase the shelf life of fish fillets in the refrigerator [ABSTRACT FROM AUTHOR]

This article provides information on the morphology, epistemology, and molecular genetics of the cestode species Schyzocotyle acheilognathi (Yamaguti, 1934), which belongs to the genus Schyzocotyle Akhmerov, 1960. This species is a parasite of the digestive systems of the fish Cyprinus carpio Linnaeus, 1758, Carassius gibelio Linnaeus, 1758, and Channa argus Cantor, 1842, in the water reservoirs of the Khorezm region. As a result of this study, samples of S. acheilognathi found in carp and the silver crucian carp were compared. Differences were detected, accounting for 0.36% of the total nucleotide variation. This variation can be attributed to the interaction of environmental factors affecting the host and the environment in which the helminth resides. [ABSTRACT FROM AUTHOR]

Aquaculture of the silver carp (Hypophthalmichthys molitrix) is one of the most important species for ensuring food security. This analysis study aimed to comprehend the conceptual framework of the recent research for it, based on 959 Scopus-indexed core collection papers from 446 publications produced by 139 authors from 57 countries between 2003 and 2023. VOSViewer was used to conduct this bibliometric analysis, which looked into the fundamental profile of the chosen fields. Of the ten authors, Luo Yongkang emerged as the most productive author in the field, with an h-index of 58, 268 articles, and 268 documents. China and the USA were found to have the strongest teamwork and the most productive nations, producing 437 and 262 papers, respectively. The most frequently mentioned journals that addressed the research topic were Food Hydrocolloids (411) and Food Chemistry (391, 341, 321, and 196, respectively), which dealt with the research topic the most. As a result, this bibliometric analysis offers thorough details on the field of study and research landscape around silver carp and indicates interest in the subject matter. In addition, it identifies crucial areas for further investigation and makes it easier to map possible authors, organizations, and nations for partnerships. [ABSTRACT FROM AUTHOR]

BACKGROUND: The cryoprotective effect of xylooligosaccharide (XO) and kappa‐carrageenan (KC) mixture on silver carp proteins in fluctuated frozen storage from 4 to −18 °C was analyzed. Positive control as a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%), KC (3%) and XO/KC (3%) treatments were incorporated in silver carp surimi and myofibrillar proteins to analyze the water mobility and its influence on structural attributes. RESULTS: The temperature fluctuation significantly increased the structural alteration in samples with no treatments due to oxidative changes, protein denaturation and recrystallization. Meanwhile, the mixture of XO and KC (XO/KC 3%) significantly reduced the tertiary and secondary structural alterations by preventing the oxidative changes in α‐helix and tryptophan (Trp) residues. Moreover, XO/KC (3%) inhibited water mobility, hindering the T22 relaxation time, as compared to the samples added with KC (3%) and the positive control. Interestingly, the XO/KC (3%) mixture significantly reduced the formation of extracellular spaces and recrystallization by restricting the partial dehydration of muscles and extracellular solution concentration. CONCLUSION: From the current results, it can be concluded that the XO/KC mixture could be efficient in protecting aquatic food proteins during fluctuating frozen storage by preventing the exposure of Trp residues and α‐helix contents. Moreover, XO/KC restricted the water mobility by establishing a bond and making water unavailable for crystallization and recrystallization. Therefore, XO/KC could be used as an effective mixture to prevent fluctuated and frozen storage changes in aquatic foods. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the effect of five different reheating methods (boiling water, steaming, low‐heat microwave at 120 W, medium‐heat microwave at 400 W, high‐heat microwave at 800 W) on lipid oxidation of silver carp fish cake. The changes of lipid content, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV), volatile flavour components and fatty acid composition were detected. The results indicated that products reheated with medium‐heat microwave had higher lipid content, lower TBA, AV and POV value. The medium‐heat and high‐heat microwave reheated group had larger variety of volatile flavour substances. Moreover, the relative content of hexanal and heptanal related to unpleasant "overcooked taste" was less, and the relative content of 2‐heptanone, which contributed to the reduction of fishy odour, was more in medium‐heated microwave group. The content of monounsaturated fatty acids in the medium‐heat microwave group was higher than other reheating methods, so as the ratio of unsaturated to saturated fatty acids. Considering all indicators, medium‐heat microwave reheating is more recommended due to its inhibition of fat oxidation. [ABSTRACT FROM AUTHOR]

One of the hallmarks of invasive species is their propensity to spread. Removing an invasive species after establishment is virtually impossible, and so considerable effort is invested in preventing the range expansion of invaders. Silver carp (Hypophthalmichthys molitrix) were discovered in the Mississippi River in 1981 and have spread throughout the basin. Despite their propensity to expand, the 'leading edge' in the Illinois River has stalled south of Chicago and has remained stable for a decade. Studies have indicated that contaminants in the Chicago Area Waterway System (CAWS) may be contributing to the lack of upstream movement, but this hypothesis has not been tested. This study used a laboratory setting to quantify the role of contaminants in deterring upstream movement of silver carp within the CAWS. For this, water was collected from the CAWS near the upstream edge of the distribution and transported to a fish culture facility. Silver carp and one native species were exposed to CAWS water, and activity, behavior, avoidance, and metabolic rates were quantified. Results showed that silver carp experience an elevated metabolic cost in CAWS water, along with reductions in swimming behavior. Together, results indicate a role for components of CAWS water at deterring range expansion. [ABSTRACT FROM AUTHOR]

Control and elimination of invasive fishes, like carps (Order Cypriniformes), may be possible by using chemical stimuli to congregate them for removal. To this end, we tested behavioral responses of grass (Ctenopharyngodon idella), bighead (Hypophthalmichthys nobilis), and silver carp (H. molitrix) to L‐alanine, L‐arginine, L‐glutamic acid, and L‐aspartic acid. In grass carp, the first three amino acids have been shown to be beneficial for growth, and all four produce a strong olfactory response in this species. This study used pairs of conspecific fish in a video‐recorded, sound‐insulated, clear acrylic, tube‐shaped tank; during trials, an amino acid stimulus was delivered at one end of that tank. Changes in space use, velocity, and acceleration across all amino acids differed significantly among species. Changes in space use by grass carp indicated avoidance of only two amino acids, L‐alanine and L‐aspartic acid. There was no evidence for attraction to amino acids for grass or silver carp. For bighead carp, change in spatial use on exposure to amino acids indicated attraction across the four amino acids. This attraction was enhanced by lowered velocity. Our results suggested that olfactory sensitivity does not directly translate to behavioral responses. Other sensory cues, for example tactile, visual, and/or taste, may mediate the selective foraging of grass carp. Amino acids may serve as a better olfactory attractant for bighead carp compared to grass or silver carp. [ABSTRACT FROM AUTHOR]

ABSTRACT Black Carp (Mylopharyngodon piceus) is one of the four invasive Asian Carp species (Bighead Carp, Hypophthalmichthys nobilis; Grass Carp, Ctenopharyngodon idella; and Silver Carp, Hypophthalmichthys molitrix) in North America. As benthic predators, Black Carp poses ecological risks to unionids within the Great Lakes and could bring other changes to local benthic communities. One means of assessing invasion risk and potential impact is to determine how critical life history characteristics depend on environmental conditions in new regions. Age at sexual maturity is negatively correlated to the maximum per capita population growth rate and thus can be used to estimate potential population growth for invasive species. Previous studies have found a significant negative relationship between age at maturity and temperature for all three other Asian Carp species, but not for Black Carp. With a more comprehensive dataset, we demonstrate that the same relationship exists for Black Carp. Winter duration is the best predictor of Black Carp age at maturity, followed by average winter air temperature. This significant relationship between age at maturity and temperature was not altered in artificial growing environments. Our results suggested that for Black Carp, temperatures in the winter months are more important for its energy accumulation and maturation and may determine invasion risk in northern locations, such as tributaries of the Great Lakes. [ABSTRACT FROM AUTHOR]

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How to improve the gel properties of protein has become a research focus in the field of seafood processing. In this paper, a fucoidan (FU)–vegetable oil emulsion was prepared, and the mechanism behind the effect of emulsion on protein conformation and the heat-induced gel properties was studied. The results revealed that the FU–vegetable oil complex caused the aggregation and cross-linking of myosin, as well as increased the surface hydrophobicity and total sulfhydryl content of myosin. In addition, the addition of the compound (0.3% FU and 1% vegetable oil) significantly improved the gel strength, hardness, chewiness, and water-holding capacity of the myosin gel (p < 0.05). In particular, when the addition of camellia oil was 1%, the gel strength, hardness, chewiness, and water-holding capacity had the highest values of 612.47 g.mm, 406.80 g, 252.75 g, and 53.56%, respectively. Simultaneously, the emulsion (0.3% FU-1% vegetable oil) enhanced the hydrogen bonds and hydrophobic interaction of the myosin gels. The image of the microstructure showed that the emulsion with 0.3% FU-1% vegetable oil improved the formation of the stable three-dimensional network structure. In summary, the FU–vegetable oil complex can promote unfolding of the protein structure and improve the gel properties of myosin, thus providing a theoretical basis for the development of functional surimi products. [ABSTRACT FROM AUTHOR]

This study elucidated the composition and diversity characteristics of the main fish species in the Pingzhai Reservoir by collecting and analyzing environmental DNA (eDNA) samples from the reservoir and comparing them with data from traditional fishery resource surveys. The results showed that eDNA technology detected 43 fish species spanning 37 genera, 5 orders, and 11 families. Importantly, no significant difference in fish diversity was observed among the surveyed sites, and the potential of eDNA technology in studying fish diversity in the Pingzhai Reservoir was discussed. A total of 29 species distributed across 18 genera, 3 families, and 3 orders were captured using traditional resource surveys. Overall, 21 fish species were detected using both methods, constituting 48.8% of the total fish population. Cypriniformes were the most prominently detected order in both methods. Among all the fish species, the most abundant in the Pingzhai Reservoir were the free-range fish species Hypophthalmichthys molitrix and Hypophthalmichthys nobilis, which have the largest sequence abundance in the eDNA investigation, in addition to the detection of exotic species, such as Micropterus salmoides and Oreochromis niloticus. Compared with traditional investigation methods, eDNA technology offers several advantages, including high sensitivity, minimal ecological impact, superior data accuracy, and low cost, making it suitable for fish diversity research in fishery resources investigations. This study enhances our understanding of fish diversity in the Pingzhai Reservoir and provides crucial basic information to support the ecosystem management and restoration efforts of the reservoir. [ABSTRACT FROM AUTHOR]

The Ili River Valley, located in the northwest of China, serves as a vital repository for fish genetic resources. Its extensive water network and diverse climate have given rise to a unique fish composition and endemic species. In this study, we collected the cytochrome c oxidase subunit I (COI) sequences from 660 fish specimens in the Ili River Valley. The effectiveness of DNA barcoding in identifying fish species in the area was assessed by examining genetic distances, constructing phylogenetic trees, and performing ABGD (Automatic Barcode Gap Discovery) analyses, among other methods. In total, 20 species were identified, including one unidentified species (Silurus sp.). Except for Silurus asotus and Hypophthalmichthys molitrix (only one sample), the maximum intraspecific genetic distance among the remaining species was smaller than the minimum interspecific distance, which proves that the species exhibit obvious barcode gaps. In the Neighbor‐Joining trees, 20 species formed separate monophyletic branches. According to ABGD analysis, 660 sequences were categorized into 19 Operational Taxonomic Units, with Silurus sp. and S. asotus grouped into a single OTU. The Silurus in this study exhibits shared haplotypes and significant genetic divergence, suggesting the potential presence of cryptic species. Furthermore, the nucleotide diversity across all species fell below the threshold level, indicating that the local fish population is gradually declining. In conclusion, this study has demonstrated the effectiveness of DNA barcoding in identifying fish species in the Ili River Valley, providing valuable data to support the conservation of local fish resources. [ABSTRACT FROM AUTHOR]

BACKGROUND: Morden advanced analytical tools offer valuable information into the understanding of molecular mechanism of traditional food processing. Chopping temperature is well‐known to affect the surimi gel quality of silver carp, but the detailed molecular mechanism is not very clear. In this study, a gel‐based proteomics was performed on the extracted surimi proteins under different chopping temperatures (0, 5, 10, and 25 °C) along with other physicochemical characterization of surimi proteins and gels. RESULTS: With increased chopping temperature, protein extractability (in 3% sodium chloride) generally decreased, while the extracted protein generally exhibited larger surface hydrophobicity, reduced intrinsic fluorescence intensity, lower sulfhydryl content. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) profile of extracted protein showed a clear difference at 25 °C when compared with the other three temperatures, and more protein fragmentation occurred. Proteomic analysis of selected bands indicated that major myofibrillar proteins react differently with chopping temperatures, especially at 25 °C. The selected bands contained a variety of other proteins or their fragments, including adenosine triphosphate (ATP) synthase, glyceraldehyde‐3‐phosphate dehydrogenase, glucose‐6‐phosphate isomerase, heat shock protein, parvalbumin, collagen, and so forth. For the surimi gel, water‐holding capacity and gel strength generally decreased with increased chopping temperature. CONCLUSION: Our results suggested that chopping at 0–10 °C is acceptable for the production of silver carp surimi in terms of gel strength and water‐holding capacity. However, a chopping temperature near 0 °C led to less protein oxidation and denaturation. The inferior gel quality at 25 °C is linked to a decreased concentration of extracted protein and degradation of major myofibrillar protein, the latter is likely crosslinked with sarcoplasmic proteins. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The quality of surimi‐based products can be improved by combining the flesh of different aquatic organisms. The present study investigated the effects of incorporating diverse ratios of unwashed silver carp (H) and scallop (A) and using various thermal treatments on the moisture, texture, microstructure, and conformation of the blended gels and myofibrillar protein of surimi. RESULTS: A mixture ratio of A:H = 1:3 yielded the highest gel strength, which was 60.4% higher than that of scallop gel. The cooking losses of high‐pressure heating and water‐bath microwaving were significantly higher than those of other methods (P < 0.05). Moreover, the two‐step water bath and water‐bath microwaving samples exhibited a more regular spatial network structure compared to other samples. The mixed samples exhibited a microstructure with a uniform and ordered spatial network, allowing more free water to be trapped by the internal structure, resulting in more favorable gel properties. The thermal treatments comprehensively modified the tertiary and quaternary structures of proteins in unwashed mixed gel promoted protein unfurling, provided more hydrophobic interactions, enhanced protein aggregation and improved the gel performance. CONCLUSION: The findings of the present study improve our understanding of the interactions between proteins from different sources. We propose a new method for modifying surimi's gel properties, facilitating the development of mixed surimi products, as well as enhancing the efficient utilization of aquatic resources. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The rapid growth of aquaculture over the last century has led to the widespread introduction of aquatic species to freshwater environments. Bighead carp (Cyprinidae: Hypophthalmichthys nobilis) and silver carp (Cyprinidae: Hypophthalmichthys molitrix), collectively referred to as bigheaded carp, are among the top finfishes produced in aquaculture. These filter feeders possess feeding structures that allow them to efficiently remove plankton and other particles from the water. Unfortunately, when introduced into the wild and outside their historical range, their feeding traits generally result in the exploitation and suppression of phytoplankton and zooplankton, reducing food resources for native invertebrates and vertebrates.We conducted a meta‐analysis of published experiments to examine how bigheaded carp directly and indirectly affect organisms in aquatic food webs to better understand their ecological role within ecosystems. Specifically, we addressed the following questions: (1) What is the overall magnitude and direction of bigheaded carp effects on different aquatic organisms? (2) Do bigheaded carp affect organisms in planktonic and benthic habitats? (3) Are effects similar between bighead carp and silver carp? (4) Are effects consistent among experimental arenas (i.e., mesocosm, ponds)?We detected direct and indirect effects of bigheaded carp across multiple trophic levels. Large zooplankton often exhibited the strongest negative effects, with taxa‐specific differences between carp species. The suppression of zooplankton cascaded down to primary producers, resulting in an increase in phytoplankton (i.e., indirect effect). However, we observed no compensatory increases in rotifers when large zooplankton were reduced. Growth rates of planktivorous native fishes were the slowest when stocked with bigheaded carp. Our results further indicated that egested waste from bigheaded carp appeared to subsidise (i.e., direct effect) some benthic invertebrates such as Chironomidae midges. Effects of carp on zooplankton were generally similar between mesocosms and ponds.Invasive bigheaded carp greatly restructure their surrounding food web, both positively and negatively, through a complex suite of direct and indirect effects. These changes manifested across multiple trophic levels and differing habitats. Our analysis provides a more complete understanding of how these invasive carps change their surroundings by exploiting food resources and transferring materials from planktonic to benthic habitats. Taken together, the suite of direct and indirect effects shows how an invasive species can create imbalances within aquatic ecosystems, often to the detriment of native taxa.Bigheaded carp are invasive in many countries across the globe because of their popularity in aquaculture. Our findings reaffirm the threat these planktivores pose to native freshwater organisms. [ABSTRACT FROM AUTHOR]

Objective: Population demographics of invasive species are commonly evaluated to better develop management actions that are useful for reducing their abundance or controlling the population. Bighead Carp Hypophthalmichthys nobilis and Silver Carp H. molitrix are emblematic invaders in the United States, where they continue to expand their range. There is currently no consensus about which hard structure from these species is best for age estimation. Our study objective was to compare the processing time and precision of five hard structures used for age estimation of both species. Methods: We sampled fish in the lower Red River catchment of Oklahoma, Arkansas, and Texas during summer and autumn 2021–2022 and removed the lapillus otolith, left primary pectoral fin ray, postcleithrum, urohyal bone, and anterior‐most pterygiophore of the dorsal fin from both Bighead and Silver carp. The structures (n = 1204) were either embedded in epoxy or thin‐sectioned and mounted on slides. Two readers estimated the age of the fish by using each structure and came to a consensus. Processing time was recorded from the onset of laboratory processing to the termination of polishing the cross sections for age estimation. Result: Processing of otoliths was comparable to or faster than processing of the other structures and resulted in the highest between‐reader agreement. The lowest coefficients of variation in age estimation were represented using lapillus otoliths for Bighead Carp and postcleithra for Silver Carp. Our age bias plots indicated that all other structures underestimated age relative to the lapillus otoliths. Conclusion: Our results indicated that using lapillus otoliths for age estimation of these species would have the highest between‐reader agreement and would incur no additional laboratory processing time. However, validation is needed to assess whether lapillus otoliths correctly age these species. From a management perspective, use of this structure would facilitate improved population comparisons. Impact StatementWe showed that among the five structures compared for age estimation in Bighead and Silver carp, the lapillus otolith had the highest between‐reader agreement and is an efficient structure to use when estimating age for these species. Use of lapillus otoliths will improve the comparability of population demographics, but accuracy still needs to be assessed. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Invasive carp populations have purported a negative influence on native biota at high densities. These invasive fishes (i.e., bighead carp Hypophthalmichthys nobilis, silver carp Hypophthalmichthys molitrix, grass carp Ctenopharyngodon idella, and black carp Mylopharyngodon piceus) each exhibit similar life history characteristics. In the Neosho River‐Grand Lake system (i.e., John Redmond Reservoir, Kansas, downstream to Grand Lake O' the Cherokees, Oklahoma), only bighead carp and grass carp have been documented to date. The distribution and status of bighead carp throughout this system were previously unknown due to limited historical data and low abundance. While few bighead carp are encountered within this system, grass carp exhibited relatively higher abundance a were used to provide insights into bighead carp. Captures of both species were used to inform management and suppression efforts. Sampling locations (n = 18) were established for environmental DNA analyses throughout the Neosho River‐Grand Lake system. We sampled 13 sites using a suite of gears for standardized targeted fish sampling. All invasive carp were measured, sexed, and otoliths removed for ageing and microchemical analysis. Grass carp were processed for ploidy testing following the U.S. Fish and Wildlife Service protocol. Environmental DNA analyses generated positive results for the eDNA presence of bighead carp and silver carp. Otolith age estimates suggest fish are long lived and supported by multiple year classes. Additionally, a sampled two‐year‐old grass carp demonstrates spawning and recruitment potential. Otolith microchemistry suggests largescale broad movement patterns. Ploidy testing confirmed the first documented evidence of diploid grass carp in the Neosho River‐Grand Lake system and revealed reproductive viability. Our results may provide future insights into locations for containment, removal, and/or eradication. [ABSTRACT FROM AUTHOR]

To explore how the land-based recirculating water aquaculture system can be organically integrated with existing freshwater ponds, this study carried out to transform the aquaculture ponds into a combined "bacteria-algae-fish-aquatic plants" water treatment area, which was combined with a land-based aquaculture unit to construct a land-based recirculating water aquaculture system for conducting experiments on the culture of Pelteobagrus vachelli. During the experiment, the physical and chemical indicators of water quality in each water treatment unit and the growth of fish in the land-based aquaculture unit were monitored, and the nitrogen and phosphorus balance in the aquaculture system as well as the relationship between the aquaculture unit and the water treatment unit area were evaluated. The results indicated that after 8 weeks of operation, the total removal rates of ammonia nitrogen ( NH4+-N ), nitrite (NO2--N ), total nitrogen (TN) and total phosphorus (TP) by the water treatment units were 75.69%, 64.99%, 29.1% and 43.29%, respectively. Among them, the removal rates of NH4+-N, NO2--N, TN and TP were 43.36%, 19.18%, 12.46% and 20.61%, respectively, in the bacteria-algal-fish area, and the removal rates of NH4+-N, NO2--N, TN and TP in the aquatic plant area were 19.53%, 10.91%, 5.26% and 7.18%, respectively. The culture tail water was able to meet the "Requirement for Water Discharge from Freshwater Aquaculture Pond" (SC/T 9101-2007) after being purified by the water treatment unit. During the experimental period, the NH4+-N concentration of the test ponds ranged from 0.13 to 0.55 mg/L, with an average value of 0.13 mg/L, and the control ponds ranged from 0.14 to 0.25 mg/L. The NH4+-N concentration of the control ponds was higher than that of the test ponds from the 2nd week onward (P<0.05). The NO2--N concentration of the test ponds ranged from 0.007 to 0.052 mg/L, with an average value of 0.020 mg/L, and the control ponds ranged from 0.023 to 0.047 mg/L, with an average value of 0.032 mg/L. The NO2--N concentrations in the control ponds were higher than those in the experimental ponds from the 3rd week onward (P<0.05). The trends of changes in the TP concentrations in the experimental ponds and control ponds were consistent, and the control ponds were significantly higher than the experimental ponds (P<0.05). The land-based culture unit of Pelteobagrus vachelli had a survival rate of 97.5%, a unit yield of 6.38 kg/m3, an average weight gain rate (WGR) was 71.57%, an average specific growth rate (RSGR,m) of 0.96 %/d, and an average food coefficient (FCR) of 1.48. The results of the nitrogen and phosphorus income and expenditure showed that the feed was the main source of nitrogen and phosphorus in the system, accounting for 61.71% and 61.85% of the total nitrogen and phosphorus input, respectively. Pelteobagrus vachelli and integrated accumulation (including bottom sediment deposition, water leakage, adsorption, etc.) were the main items of N and P output, accounting for 50.26% and 38.53% of the total N and P output, respectively. The utilization rates of nitrogen and phosphorus were 29.12% and 10.65%, respectively, and the utilization rates of nitrogen and phosphorus were 0.06% and 1.14% for Hypophthalmichthys molitrix and 0.02% and 0.33% for Aristichthys nobilis, respectively. The results of multiple comparisons showed that the utilization of nitrogen and phosphorus of Pelteobagrus vachelli was significantly higher than that of Hypophthalmichthys molitrix and Aristichthys nobilis (P<0.05). Based on the calculation of the water exchange volume, the pollutant concentration discharged by the aquaculture tank, and the production and discharge coefficient of the aquaculture fish, it was determined that the proportion relationships between the aquaculture barrel and the water treatment unit were 3.125:1, 0.0067:1 and 0.16:1, respectively. However, the proportion relationship between the aquaculture tank and the actual area of the purification pond in this study was 0.043:1, and there was still potential for further optimization. Therefore, this study demonstrated that the land-based recirculating aquaculture system based on the modification of the aquaculture ponds has a good effect in the aspects of aquaculture tailwater purification and nitrogen and phosphorus utilization, which is worthy of further optimization and promotion. [ABSTRACT FROM AUTHOR]

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Warmed‐over flavor (WOF) is an off‐flavor in surimi gels. Yeast extract (YE) could improve the aroma properties of food. However, the effect of YE on the WOF in surimi gels and its mechanism was still unclear. In this study, aroma profiles, the composition of aroma compounds and aroma precursors, concentrations of WOF compounds, and thiobarbituric acid reactive substances (TBARS) of surimi gels with different amounts of YE were investigated by molecular sensory science and chromatographic techniques. Moreover, the effect of pyrazines and esters introduced by YE on WOF was also tested by sensory analysis. The addition of no less than 1% YE to surimi gels significantly weakened WOF. However, YE did not decrease the concentrations of WOF compounds and did not change the fatty acid composition and TBARS in surimi gels. Conversely, the addition of YE significantly increased the contents of free amino acids, N‐containing compounds, and esters in surimi gels. The contents of total free amino acids, 2,6‐dimethylpyrazine, and ethyl acetate in surimi gels with 2.5% YE were 1.5, 21, and 2.1 times higher than those in the control, respectively. Additionally, the sensory results of the spiked aroma models containing WOF compounds, 2,6‐dimethylpyrazine, and esters showed that more than 9.4 µg/kg of 2,6‐dimethylpyrazine with a baked‐potato note and more than 6.1 µg/kg of ethyl acetate and 11.2 µg/kg of butyl acetate with a fruity note could significantly mask WOF. In conclusion, WOF in surimi gels could be masked by YE due to the high concentrations of pyrazines and esters. Practical Application: Yeast extracts could decrease the warmed‐over flavor (WOF) due to the high concentrations of pyrazines (baked‐potato note) and esters (fruity note). This finding extends the application of yeast extracts in the food industry. On the other hand, this study presents a reasonable solution for the reduction of WOF in surimi products. [ABSTRACT FROM AUTHOR]

Multicopied mitogenome are prone to mutation during replication often resulting in heteroplasmy. The derived variants in a cell, organ, or an individual animal constitute a mitogene pool. The individual mitogene pool is initiated by a small fraction of the egg mitogene pool. However, the characteristics and relationship between them has not yet been investigated. This study quantitatively analyzed the heteroplasmy landscape, genetic loads, and selection strength of the mitogene pool of egg and hatchling in the silver carp (Hypophthalmichthys molitrix) using high-throughput resequencing. The results showed heteroplasmic sites distribute across the whole mitogenome in both eggs and hatchlings. The dominant substitution was Transversion in eggs and Transition in hatching accounting for 95.23 % ± 2.07 % and 85.38 % ± 6.94 % of total HP sites, respectively. The total genetic loads were 0.293 ± 0.044 in eggs and 0.228 ± 0.022 in hatchlings (⁠ P = 0.048 ⁠). The d N /d S ratio was 58.03 ± 38.98 for eggs and 9.44 ± 3.93 for hatchlings (⁠ P = 0.037 ⁠). These results suggest that the mitogenomes were under strong positive selection in eggs with tolerance to variants with deleterious effects, while the selection was positive but much weaker in hatchlings showing marked quality control. Based on these findings, we proposed a trans-generation dynamics model to explain differential development mode of the two mitogene pool between oocyte maturation and ontogenesis of offspring. This study sheds light on significance of mitogene pool for persistence of populations and subsequent integration in ecological studies and conservation practices. [ABSTRACT FROM AUTHOR]

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Silver carp's (Hypophthalmichthys molitrix) traits and genetic structure are being impacted by artificial proliferation and restocking enhancement. A clear genetic background of cultured silver carp is helpful for exploitation and utilization. Limited research reported the germplasm resources of cultured silver carp. This study was conducted to investigate the genetic diversity of cultured silver carp. Two hundred thirty‐three silver carps were sampled from eight cultured populations in Hubei province, and their population structures were analyzed by mitochondrial COI gene. Average contents of bases T, C, A, and G in the 659 bp COI gene sequence were 30.03%, 26.62%, 26.08% and 17.32%, respectively. And 18 haplotypes were defined from 77 variable nucleotides in COI gene. The haplotypes and nucleotide diversities were 0.604 and 0.00325, respectively. Meanwhile, the highest genetic diversity and lowest genetic diversity were detected in cultured populations from Jianli population (Hd: 0.883 and π: 0.00699) and Yaowan population (Hd: 0.186 and π: 0.00085), respectively. Pairwise fixation index (Fst) analysis revealed that the level of genetic diversity was moderate (Fst: 0.06). The genetic distance between and within populations were 0.00353 and 0.00329, respectively. And the genetic variation occurred mainly within populations (93.42%), but genetic variation between the population was only 6.58%. Therefore, moderate‐level genetic diversity was observed with high haplotype diversity and low nucleotide diversity, suggesting that inbreeding should be avoided among the eight cultured populations in Hubei. [ABSTRACT FROM AUTHOR]