Effects of Heat Treatment on Water Soluble Compounds of Grass Carp

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. MP 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 degrees C for 48 hours, but it increased compared with fresh sample when heated and reheated. In the dorsal meat, the contents of glycine(Gly), alanine(Ala) and histidine(His) were higher than others. The contents of total free amino acids (TFAA) contents reached maximum when reheated for fresh sample. The contents of TFAA in grass carp had no obvious regularity changes with different heat treatment.