Slight Increases in Salinity Improve Muscle Quality of Grass Carp (Ctenopharyngodon idellus)

Fish muscle quality is an important parameter in the aquaculture industry. In this study, we analyzed and compared of grass carp (Ctenopharyngodon idellus) cultured at salinities 0‰, 3‰, 6‰ (GC0, GC3, GC6). There was no significant difference crude protein fat content between GC0 GC3. Crude significantly lower GC6 to other groups. GC3 had higher hydroxyproline content, which suggested that these groups collagen content. contents free amino acids umami than GC0, but there sweet or sour amino-acid among better texture properties, including hardness, gumminess, chewiness, resilience, springiness, GC0. highest water-holding capacity As salinity increased, diameter fibers decreased sarcolemma showed a thickening trend. These results suggest slight increase (i.e., 3‰) can effectively improve carp.