Abstract: The material characteristics of such conventional freshwater fish species as snail carp, grass carp, silver carp, bighead carp, carp, crucian carp and bream were studied. The weight percentage of each part, meat-producing rate, basic components, pH, protein composition and texture profile analysis (TPA) of back muscle were investigated. The results indicated that the weight percentages of viscera and head in seven species of freshwater fish were significantly different. The meat-producing rate of black carp was the highest, 54.33%, while bighead carp was the lowest, 32.80%. Little difference in basic components was observed except for higher crude fat content in bream (4.08%) compared with other fish species. The highest percentages of non-protein nitrogen, water-soluble protein, salt-soluble protein, alkali-soluble protein and alkali-insoluble protein were found in silver carp (1.67%), carp (4.68%), grass carp (9.91%), carp (2.45%) and bream (0.83%), respectively. Based on the TPA parameters, better textural characteristics were observed in black carp and crap.

Key words: conventional freshwater fish, meat-producing rate, protein content, texture, characteristic