Dietary changes transform fish flavor, impacting seafood industry and consumers.
In a 12-week study on large yellow croaker fish, feeding them various oils changed the fatty acid and smell profile of their muscle. Different oils like fish oil, soybean oil, and palm oil affected the levels of specific fatty acids in the fish's muscle. For instance, vegetable oils reduced important acids like ARA, EPA, and DHA but increased others like LA and PA. Each oil made the fish muscle smell differently due to distinct volatile compounds. Some specific compounds in the fish correlated with the different fatty acids present. Essentially, the type of oil given to the fish alters both the fatty acid composition and smell of their muscle.
