This study investigated the effect of an ammonia nitrogen-reducing biofilm on the stress response and muscle quality of crucian carp (Carassius auratus) during high-density transportation. A control group and a treatment group (with ammonia nitrogen-reducing biofilm) were established, and multiple physiological and quality indicators were measured under simulated transportation conditions. The results showed that the biofilm significantly alleviated transportation stress, as evidenced by smaller increases in blood stress indicators (e.g., cortisol and glucose). Meanwhile, it reduced gill and liver damage, increased antioxidant enzyme activity, and decreased malondialdehyde (MDA) content. In terms of muscle quality, the treatment group exhibited lower drip loss and lactic acid content, higher shear force, pH, glycogen, and ATP levels, less color change, reduced cell apoptosis, more intact muscle tissue structure, and significantly improved survival rates. This study provides an effective technical reference for the high-density live transportation of freshwater fish.

This study simulated 12-hour transportation stress in mirror carp (Cyprinus carpio). Muscle samples from both the control and stressed groups were stored at 4 ℃ for 0, 1, 3, and 5 days. After steaming, the samples were analyzed using gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography (HPLC), and other techniques to investigate changes in flavor compounds and sensory attributes, aiming to elucidate the effect of transportation stress on the flavor quality of refrigerated mirror carp. The results showed that transportation stress significantly altered the composition of flavor compounds during refrigeration. Specifically, the levels of bitter amino acids, total free amino acids, total volatile compounds, and hexanal increased, whereas those of umami amino acids(glutamic acid) and organic acids (malic acid and lactic acid) decreased in the stressed group. Moreover, the content of the umami compound inosine monophosphate (IMP) significantly decreased from days 1 to 3 of refrigeration after stress, while that of the bitter compound hypoxanthine (Hx) significantly increased from days 1 to 5. Sensory evaluation scores for taste, odor, and overall acceptability were lower in the stressed group than in the control group and declined with prolonged storage. In summary, refrigeration led to flavor deterioration of mirror carp, and transportation stress exacerbated this process, characterized by an accelerated loss of umami compounds (glutamic acid and IMP) and an increase in bitter and undesirable volatile compounds, thereby significantly reducing the sensory acceptability of fish meat.

The changes in the muscle quality of Wuchang bream during live transportation (3, 6, 12 and 24 h) were measured by ultra-high performance liquid chromatography, a color difference meter and an ultraviolet spectrophotometer. The results showed that after 3 h of transportation, the pH value, water-holding capacity, whiteness, brightness (L*), redness (a*), and the contents of lactic acid, muscle glycogen, ATP and its derivatives in fish muscle were 6.57, 70.33%, 52.22, 52.27, 0.29, 4.50 mg/g, 1.46 mg/g and 909.25 mg/100 g, respectively. With increasing transportation time to 24 h, the pH value first increased and then decreased to 6.33 (P < 0.05), while the lactic acid content initially decreased and then increased to 3.81 mg/g (P < 0.05). The water-holding capacity gradually increased to 76.05% and then decreased to 73.33%. The whiteness and L* gradually decreased to 47.64 and 47.71, respectively, whereas a* increased to 1.31 (P < 0.05). The content of muscle glycogen gradually decreased to 1.25 mg/g. The total content of ATP and its derivatives increased to 1116.62 mg/100 g; the ATP content decreased to 62.43 mg/100 g, while the content of the umami substance IMP increased to 747.91 mg/100 g, and the contents of the bitter substances inosine (HxR) and hypoxanthine (Hx) increased to 156.12 and 63.28 mg/100 g, respectively. It was concluded that the muscle quality of Wuchang bream changed significantly during live transportation under the influence of stress.

As an important link in the fishery industry chain, the efficiency and quality of live fish transportation are crucial. However, traditional transportation methods suffer from high labor intensity, low efficiency, and heavy reliance on human expertise. The development of artificial intelligence (AI) provides innovative technological solutions to address these challenges. Studies indicate that AI-driven technologies can significantly enhance transportation efficiency, reduce costs, and mitigate fish stress responses, thereby improving transportation quality. Nevertheless, AI applications in live fish transportation still face various challenges, such as data processing in complex environments, sensor stability and cost issues, and real-time algorithm requirements. This paper reviews the potential applications of AI in live fish transportation, including monitoring and classification of fish stress responses, real-time water quality regulation based on machine vision and intelligent sensors, route optimization algorithms, and application scenarios of autonomous driving technology. This paper aims to provide theoretical support and practical references for the application and promotion of AI technology in live fish transportation.

To process high-quality surimi products, this study investigated the effect of adding polysaccharides with five different degrees of hydrophobicity (contact angles of oligofructose, inulin, potato starch, glutinous rice starch, and wheat fiber were 19.2°, 30.2°, 39.1°, 72.8°, and 101.9°, respectively) to surimi on its gelation properties. The results showed that with the increase in the hydrophobicity of polysaccharides, the strength, hardness, elasticity, chewability and water-holding capacity of surimi gel increased first and then decreased. When adding potato starch with a contact angle of 39.1°, the values of above indicators are the highest, which increased by 26%, 14%, 1.02%, 10%, and 8% compared to the blank group without added polysaccharides, respectively. The brightness (L*) and whiteness of surimi gel decreased with the increase in the hydrophobicity of polysaccharides. In addition, the denaturation temperature and enthalpy value of myosin in surimi first increased and then decreased. Likewise, the degree of transformation of protein secondary structure in surimi gel from α-helix to β-sheet, the intensity of chemical forces (ionic bonds, hydrophobic interactions, and disulfide bonds), and the density of the network structure all increased first and then decreased. Overall, when adding polysaccharides with a contact angle of around 40° most effectively improved the gelation properties of surimi.

Konjac glucomannan (KGM) with a contact angle 60.6° was used as raw material to prepare de-acetylated konjac glucomannan (DKGM) (contact angles of 42.7° and 53.5°) and carboxymethylated konjac glucomannan (CKGM) (contact angles of 68.5° and 72.7°). The effect of the hydrophobicity of modified KGM on the characteristics of silver carp surimi gel was studied. The results showed that the whiteness of the surimi gel added with KGM was 78.20, and the whiteness of the surimi gels added with DKGM and CKCM was 76.77–76.83 and 75.75–75.97, respectively. Compared with KGM, addition of DKGM with contact angles of 42.7° and 53.5° increased the gel strength of surimi by 50% and 73%, respectively; addition of CKGM with contact angles of 68.5° and 72.7° increased the gel strength of surimi by 60% and 43%, respectively. The changes of hardness, elasticity, cohesiveness, chewiness, resilience and water-holding capacity were consistent with the changing trend of gel strength. With the increase in DKGM’s hydrophobicity, the chemical interactions of the surimi gel added DKGM increased, the relative content of α-helix decreased, the relative content of β-sheet increased, the thermal stability of myosin increased, and the network structure became denser. The opposite results were observed with the addition of CKGM. The above results indicate that the modification method and hydrophobicity of KGM jointly affect the gel properties of surimi.

This study is to explore underlying mechanism of skin wound healing by snakehead fish soup using rat and cell models. We assessed skin wound changes after administering wild and farmed snakehead fish soup intragastrically, then using CCK-8 and scratch tests to evaluate cell proliferation and migration, last assessed vessel tubule formation by HUVEC cells. The results showed that the skin wound healing rates of rats after 14 days of intragastrical administration of farmed and wild snakehead fish soup were 52.71% and 57.76%, respectively, which were substantially greater than the control group (39.84%). With the administration of the soups, the collagen tissue on the skin wound was more homogenous and thicker, and type I collagen was denser. Additionally, interleukin-6 level in rat serum during wound healing was significantly lower, while cyclin-D1 and fibroblast growth factor-2 levels were higher. Furthermore, the soups (particularly at 50 μg/mL) significantly increased the proliferation and migration rates of both the HACAT and NIH3T3 cells, and considerably promoted the tubule formation of HUVEC cells. The findings confirm that the soup can promote skin wound healing and the underlying mechanism involves multiple roles including anti-inflammation, cell proliferation, vessel tubule formation, and collagen expression.

Traditionally, fish carcass is headed and gutted to prepare a skin-on fillet in surimi production. In this study, tail and/or belly of grass carp carcass were further cut off in the filleting step. Yield, composition, gelling properties and aroma profile of surimi as affected by filleting methods were investigated by SDS-PAGE, ELISA, SEM, magnetic resonance imaging (MRI) and electron nose. Cutting tail off increased surimi yield by 14.0%, whereas cutting belly off decreased it by 11.2%. Cutting tail or belly off significantly decreased fat content, but did not change protein content, ash content, cathepsin (B, H and L) contents, nor protein patterns. Both breaking force and whiteness of surimi gel significantly increased after cutting tail off. Cutting belly off slightly increased whiteness of surimi gel. The microstructure of all the surimi gels was compact and uniform, with fractal dimensions (D_f) ranging from 2.81 to 2.85. As for the macrostructure, cutting tail off apparently improved the integrity of surimi gel while cutting belly off did not. Aroma profiles of the surimi prepared under different filleting methods could be clearly distinguished by linear discriminant analysis (LDA). Our results indicate that cutting tail off contribute positively to surimi production.