Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage.

In all thermal processed fish meat, the relative content of linoleic acid (C18:2) showed a decreasing trend.

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The n-6/n-3 in all groups showed a trend of first increasing and then decreasing, as shown in Fig. 5 D, which is consistent with the results of Kim et al.

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The relative content of palmitic acid showed an increasing trend in RW, RO, and SM fish meat during the refrigeration, while the trend was not significant in the other groups ( p > 0.05).

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