Abstract:Experiment was studied on water soluble compounds of grass carp (dorsal meat) with different heat treatment. The result showed that different heat treatment can cause the difference of water soluble compounds. IMP is one of degradation products of ATP, the content would increase with ATP degradation in a certain period. K value of fresh sample was 1.83%, it had no obvious difference after in the refrigerator of-20°C for 48 hours, but it increased compared with fresh sample when heated and reheated. In the dors… Show more
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