Effect of long-term moderate exercise on muscle cellularity and texture, antioxidant activities, tissue composition, freshness indicators and flavor characteristics in largemouth bass (Micropterus salmoides)

Fish fillet is heavily influenced by swimming exercise and other factors leading to a great change in fish physiology. During the present study, muscle cellularity, texture and composition, antioxidant activities and flavor characteristics were assessed and compared between non-exercised (N-EXF) and long-term exercised Largemouth bass. Exercised fish (EXF) showed improve in muscle cellularity and texture with high protein, hydroxyproline, collagen and low crude lipid compared to N-EXF. In addition, EXF showed Higher INOS, T-AOC, CAT and lower MDA, indicating high antioxidant activities in EXF compared to N-EXF. Furthermore, EXF showed lower hydrocarbons and alcohols content but higher in carboxylic acid, esters and aromatic compounds content compared N-EXF. EXF also showed lower TMAO, TMA, HX and high IMP content, indicating better freshness. Generally, EXF largemouth bass should be preferred depends on its high nutrition value, better flesh and freshness quality; and pleasant flavor.