Influence of melanocortin-4 receptor ( mc4r ) genome editing on taste and odor components of red sea bream Pagrus major

To investigate the influence of genome editing on the taste and odor of fish meat, we conducted a comparative analysis of taste components, odor components and lipid oxidation index, in the dorsal muscle of mc4r-deficient red sea bream compared to the unedited control. In terms of taste components, only some free amino acids were significantly difference in the mc4r-deficient group compared with the unedited control group. Differences were also noted in non-protein nitrogen, equivalent umami concentration, and some taste-active value between the mc4r-deficient and unedited control groups. Regarding odor components, some volatile organic compounds were significantly difference in the mc4r-deficient group. However, no differences were observed in other taste and odor components, or the lipid oxidation index between these groups. These findings suggest that the effect of mc4r deficiency on taste and odor-related components and lipid oxidation in red sea bream muscle is minor.