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To explore the effect of three selective generations of mirror carp, Cyprinus carpio L., resistant to Cyprinid herpesvirus 3 (CyHV‐3), the mirror carp were infected with the virus, and differences of survival rate and immunity among generations were evaluated. These results demonstrated that there were significant survival rate differences between G1 and the other two generations, which implied that G2 has similar genetic resistance ability with G3. Acid phosphatase (ACP) in the spleen, glutathione (GSH) and total antioxidation capacity (T‐AOC) in the kidney, lysozyme (LZM) and immunoglobulin M (IgM) in the serum, and alkaline phosphatase (AKP) in the spleen and kidney also showed significant differences between G1 and G3 or G1 and G2/G3, while complement 3 (C3), C4, and superoxide dismutase showed no significant difference between G1 and G3. These results indicated that ACP, AKP, GSH, T‐AOC, LZM, and IgM were activated in response to infection of CyHV‐3 and helped to protect fish from virus damage. The increasing trends were concordant with the survival rate among the three generations except for the decline in the ACP activity. Therefore, these could be indicators for resistance of common carp to CyHV‐3, especially for AKP. The agreement of the significance between survival rate and immunity illustrates that G3 possesses strong resistance ability to CyHV‐3 virus and has little or no potency for further selective breeding.

This study aims to investigate the flavor changes of industrial stir‐frying mutton sao zi, a mutton product popular in the northwest of China, at different stir‐frying stages. Electronic nose (E‐nose) was used to recognize mutton sao zi odors at different processing time points, and the individual volatile compounds were further identified by the solid‐phase microextraction (SPME) combined with gas chromatography–mass spectrometry (GC‐MS). A total of 105 volatile compounds were detected by GC‐MS, of which 51 were major volatile compounds. Additionally, GC‐MS and E‐nose data of the samples were also correlated with the fatty acids, crude composition (moisture, fat, protein), and amino acids. The stir‐frying time and temperature may be the critical contributors to different flavors of industrial stir‐frying mutton sao zi. The signal intensities of W1S, W1W, W2S, W2W, and W3S sensors positively correlate with protein, fat, and 18 amino acids, but negatively with SFA and moisture. Hence, this study explored the flavor changes of industrial stir‐frying mutton sao zi by E‐nose and SPME‐GC‐MS for the first time, providing an insight into the industrial production and flavor control stir‐frying machine of stir‐frying mutton products with household flavor.

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