Table 3 The nutrition composition and physicochemical parameter in the muscle of grass carp

Moisture, %

78.99 ± 2.30^b

76.44 ± 0.53^ab

75.46 ± 0.96^a

75.35 ± 1.29^a

76.90 ± 4.95^ab

76.34 ± 0.75^ab

2.22

0.15

5.20

 < 0.05

Crude protein, %

15.38 ± 1.50^a

18.46 ± 0.69^bc

19.36 ± 1.04^c

20.83 ± 0.91^d

19.02 ± 1.78^bc

17.84 ± 0.34^b

15.51

 < 0.01

56.16

 < 0.01

Crude lipid, %

3.51 ± 0.10^a

3.72 ± 0.16^ab

4.03 ± 0.16^c

3.93 ± 0.39^bc

3.72 ± 0.32^ab

3.71 ± 0.14^ab

1.25

0.27

12.81

 < 0.01

Cooking loss, %

22.78 ± 1.67^a

23.11 ± 0.64^a

23.00 ± 0.68^a

24.72 ± 0.74^b

25.04 ± 0.44^b

26.86 ± 0.53^c

85.30

 < 0.01

7.66

 < 0.01

pH_24h

6.46 ± 0.03^ab

6.52 ± 0.05^ab

6.49 ± 0.07^ab

6.50 ± 0.14^ab

6.53 ± 0.02^b

6.41 ± 0.12^a

0.38

0.54

3.68

0.06

Lactate, mmol/g prot

3.72 ± 0.26^b

2.83 ± 0.36^a

2.79 ± 0.32^a

2.92 ± 0.19^a

2.96 ± 0.21^a

3.00 ± 0.10^a

12.24

 < 0.01

26.55

 < 0.01