{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T13:05:54Z","timestamp":1789477554706,"version":"build-2803163510"},"reference-count":113,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T00:00:00Z","timestamp":1789430400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ohio Agricultural Research and Development Center"},{"name":"North Central Regional Aquaculture Center"},{"name":"U.S. Department of Agriculture\u2019s National Institute of Food and Agriculture","award":["2023-70007-40204"],"award-info":[{"award-number":["2023-70007-40204"]}]},{"award":["2023-70007-40204"],"award-info":[{"award-number":["2023-70007-40204"]}],"id":[{"id":"https:\/\/ror.org\/05qx3fv49","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Yellow perch (Perca flavescens) is a high-value aquaculture species, but variation in fillet nutritional composition and off-odor formation can limit product quality. This study evaluated how diets with plant-based antioxidants, rearing environment, use of heat shock, post-harvest processing, and fish weight affected off-odor volatile formation, lipid content, fatty acid profile, antioxidant activity, and vitamin E content in yellow perch fillets. Fish were fed camu camu, wheat flour, mixed starch, or commercial diets for 9 weeks, harvested with or without heat shock, and analyzed after frozen and refrigerated storage or baking. Volatiles were measured by selected-ion flow-tube mass spectrometry, while lipid content, antioxidant activity, vitamin E, and fatty acid profile were evaluated to characterize fillet composition and oxidative stability. Under standard harvest conditions, camu camu\u2013 and wheat-fed fish generally showed lower concentrations of lipid oxidation\u2013 and protein degradation\u2013derived volatiles than mixed starch- and commercial-fed fish, especially after refrigerated storage or baking. These volatile differences were supported by differences in fillet composition and antioxidant status, with camu camu\u2013fed fish showing the highest lipid content, while camu camu\u2013 and wheat-fed fish showed higher antioxidant activity than mixed starch-fed fish. Fatty acid profiling provided additional information on lipid composition and its potential relationship with lipid oxidation\u2013derived off-odor formation. Heat shock increased volatile formation and reduced diet-dependent differences in the volatile profile. Heat shock also increased antioxidant activity across diets, eliminating diet-related differences in antioxidant activity. Rearing water systems and fish weight had limited effects on the volatile profile. These findings show that plant-based antioxidant diets can influence both nutritional quality and off-odor stability in yellow perch, particularly when combined with low-stress harvest and appropriate post-harvest handling.<\/jats:p>","DOI":"10.3390\/foods15183257","type":"journal-article","created":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T11:57:34Z","timestamp":1789473454000},"page":"3257","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of Antioxidant-Rich Diets, Rearing, Harvesting, and Processing Conditions on Off-Odor Volatile Formation, Lipid Content, Fatty Acid Profile, and Antioxidant Activity in Yellow Perch (Perca flavescens)"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-3651-7511","authenticated-orcid":false,"given":"Manpreet","family":"Kaur","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3739-7729","authenticated-orcid":false,"given":"Md Zakir","family":"Hossain","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"}]},{"given":"Peter","family":"Shep","sequence":"additional","affiliation":[{"name":"School of Freshwater Sciences, University of Wisconsin-Milwaukee, Milwaukee, WI 53204, USA"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"}]},{"given":"Alexander","family":"Gregory","sequence":"additional","affiliation":[{"name":"School of Freshwater Sciences, University of Wisconsin-Milwaukee, Milwaukee, WI 53204, USA"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"}]},{"given":"Rachel M.","family":"Cole","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"}]},{"given":"Dong-Fang","family":"Deng","sequence":"additional","affiliation":[{"name":"School of Freshwater Sciences, University of Wisconsin-Milwaukee, Milwaukee, WI 53204, USA"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"conceptualization","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9194-0596","authenticated-orcid":false,"given":"Sheryl","family":"Barringer","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1002\/naaq.10275","article-title":"Flavor Wheel for Sensory Analysis of Fish Raised in Recirculating Aquaculture Systems","volume":"85","author":"Schrader","year":"2022","journal-title":"N. 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