Abstract:

In order to explore the meat quality difference of FFRC strain common carp in comparison with Huanghe carp and
Jian carp, texture characteristics, flesh color, pH change, and nutritional components in three different carps under the same
breeding conditions were investigated. The results showed that texture properties such as shear force, hardness, cohesiveness
and chewiness of FFRC strain common carp were lower than those of Huanghe carp and Jian carp, and adhesiveness of
FFRC strain common carp was higher than that of Huanghe carp; moisture content and fat content of FFRC strain common
carp was significantly lower than those of Huanghe carp and Jian carp (P < 0.01), but there was no significant difference in
ash content and protein content (P > 0.05). FFRC strain common carp had higher Ser, Cys and EAA contents, and exhibited
a significant increase in Thr content compared with Huanghe carp and Jian carp. Overall, the meat quality of FFRC strain
common carp in terms of texture and nutritional value was better than that of Huanghe carp and Jian carp. Shear force,
hardness, gumminess and chewiness showed a significantly positive correlation (P < 0.05) with crude protein and crude fat;
adhesiveness was significantly negatively correlated (P < 0.05) with crude fat. Principal component analysis indicated that
3 principal components were extracted from 12 indicators investigated. Hardness, shear force, crude fat and crude protein
were found to be the most important factors affecting the meat quality.

Key words: FFRC strain common carp, Cyprinus carpio haematopterus Teminck et Schlegel, Cyprinus carpio var. Jian, texture profile analysis, amino acids