Effect of different storage temperature on freshness and taste of grass carp meat

Use grass carp ( dorsal meat, belly meat and red meat) as the research object, the effects of 4, -20 and-80 ℃ storage conditions on the content of free amino acids and the contents of nucleotides in different parts of grass carp were studied by high performance liquid chromatography ( HPLC) and automatic amino acid analysis. The results showed that the percentage of flavor amino acids of the total free amino acids in dorsal grass carp meat was 41.69%, 41.84%, 42.40%, respectively.In belly meat was 38.39%, 39.91%, 40.29%, respectively.In red meat were 31.34%, 32.34%, 32.82%, respectively.The lower was the storage temperature, higher the percentage of amino acid content will be. K value of dorsal grass carp meat were 25.60%, 15.45%, 14.92%, respectively.In belly meat was 33.27%, 19.60%, 16.29%, respectively.In red meat were 90.39%, 48.72%, 45.41%, respectively.The lower was the storage temperature, the better the freshness will be.At the same storage temperature, flavor amino acid content was the lowest and freshness was the worst in red meat. Thus, quickly frozen should be selected to maintain freshness and good taste in the process.