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This study evaluated the nutritional components, color, texture, and flavor profiles of grass carp cultured under three representative saline and alkali conditions in China: carbonate (CB), chloride (CR), and sulfate (SF), with a freshwater-cultured grass carp (Ctenopharyngodon idellus) serving as a control (CK). The results obtained in our study showed that the CB group exhibited the lowest muscle water content (68.96 \u00b1 0.04%). Crude fat and sodium levels were significantly elevated in all treatment groups compared to the CK group (p &lt; 0.05). Conversely, the CK group displayed superior springiness and higher concentrations of geosmin, adenine, and uracil. Notably, the CR group exhibited the highest L* and whiteness values, whereas the CB and SF groups possessed significantly higher collagen content and enriched EPA and DHA levels. These findings demonstrate that saline and alkali conditions distinctly modulate the nutritional and flavor profiles of grass carp, highlighting their potential for producing value-added aquatic products under saline and alkali conditions.<\/jats:p>","DOI":"10.3390\/foods15183172","type":"journal-article","created":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T11:23:51Z","timestamp":1788866631000},"page":"3172","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Influence of Different Saline and Alkali Aquaculture on the Nutritional Composition, Physicochemical Properties, and Flavor Profile of Grass Carp (Ctenopharyngodon idellus)"],"prefix":"10.3390","volume":"15","author":[{"given":"Pengcheng","family":"Gao","sequence":"first","affiliation":[{"name":"East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, 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