Research on the quality changes of grass carp during brine salting.

As can be seen from Table 3 , K values all showed a trend of first decreasing and then gradually increasing in the salting process.

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The contents of Gly and Ala showed a decreasing trend during the salting process of 8% salt additions, while the contents of His decreased after 8 hr, and the contents of Pro decreased significantly during 0–8 hr.

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