{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,11]],"date-time":"2026-08-11T10:31:21Z","timestamp":1786444281334,"version":"build-2736575974"},"reference-count":121,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2026,8,11]],"date-time":"2026-08-11T00:00:00Z","timestamp":1786406400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Resveratrol is a plant-derived stilbene polyphenol that has attracted interest as a potential dietary additive for improving edible fish muscle quality. This review summarizes current evidence on pre-harvest dietary resveratrol supplementation and its possible effects on nutritional composition, flavor-related biochemical traits, and physicochemical quality of fish muscle or fillets. We distinguish nutritional quality, including proximate composition, amino-acid profiles, and fatty-acid composition, from flavor-related and sensory-relevant proxies, such as free amino acids, inosine monophosphate, volatile precursors, color, pH, water-holding capacity, and texture. Direct evidence from edible fish muscle remains limited and fragmented, and most available studies rely on biochemical or instrumental endpoints rather than trained-panel sensory evaluation or consumer acceptance testing. Reported effects suggest species- and dose-dependent changes in muscle protein deposition, amino-acid accumulation, fatty-acid composition, pH, cooking or drip loss, and texture-related traits. Putative mechanisms may involve antioxidant protection, muscle fiber remodeling, lipid metabolism, endoplasmic-reticulum stress, and delivery-dependent bioavailability; however, many mechanistic links are still inferred from hepatic tissues, mammalian models, or in vitro systems. Future studies should combine standardized dose\u2013response feeding trials with gas chromatography\u2013mass spectrometry (GC\u2013MS)-based volatile profiling, lipid and protein oxidation indices, instrumental texture analysis, sensory evaluation, and shelf-life testing before resveratrol can be recommended as a robust feed-based strategy for improving edible fish muscle quality.<\/jats:p>","DOI":"10.3390\/foods15162804","type":"journal-article","created":{"date-parts":[[2026,8,11]],"date-time":"2026-08-11T09:11:16Z","timestamp":1786439476000},"page":"2804","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Resveratrol as a Bioactive Compound for Edible Fish Muscle Quality: Emerging Evidence, Putative Mechanisms, and Future Perspectives"],"prefix":"10.3390","volume":"15","author":[{"given":"Xiao-Zheng","family":"Yu","sequence":"first","affiliation":[{"name":"Zhejiang International Joint Laboratory on Low-Carbon Pollution Control and Resource Utilization, College of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yang","family":"Yu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Biocontrol, Guangdong Province Key Laboratory for Aquatic Economic Animals, Guangdong Provincial Engineering Technology Research Center for Healthy Breeding of Important Economic Fish, School of Life Sciences, Sun Yat-Sen University, Guangzhou 510275, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jian-Wei","family":"Lin","sequence":"additional","affiliation":[{"name":"Zhejiang International Joint Laboratory on Low-Carbon Pollution Control and Resource Utilization, College of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jian-Chang","family":"Jin","sequence":"additional","affiliation":[{"name":"Zhejiang International Joint Laboratory on Low-Carbon Pollution Control and Resource Utilization, College of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0282-7314","authenticated-orcid":false,"given":"Zi-Yan","family":"Liu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Biocontrol, Guangdong Province Key Laboratory for Aquatic Economic Animals, Guangdong Provincial Engineering Technology Research Center for Healthy Breeding of Important Economic Fish, School of Life Sciences, Sun Yat-Sen University, Guangzhou 510275, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"928","DOI":"10.1111\/faf.12215","article-title":"A comparative and evolutionary approach to oxidative stress in fish: A review","volume":"18","author":"Costantini","year":"2017","journal-title":"Fish Fish."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"102204","DOI":"10.1016\/j.aqrep.2024.102204","article-title":"Reparative potentials of commensal-derived cellular components in juvenile Lateolabrax maculatus fed high soybean meal diet: Insight into growth performance, immunity, antioxidant capacity and liver health","volume":"37","author":"Ding","year":"2024","journal-title":"Aquac. 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