Effects of salinity treatment on muscle quality and off‐flavour compounds of grass carp (Ctenopharyngodon idella) and black carp (Mylopharyngodon piceus)

To investigate the effects of short‐term salinity treatment on muscle quality and earthy and musty off‐flavour compounds of freshwater fish, adult grass carp (1.25 ± 0.25 kg) and black carp (1.50 ± 0.30 kg) were reared at water salinities of 0‰, 5‰ and 7.5‰for 48 h. Muscle nutrients, amino acid, and fatty acid contents, texture properties, and earthy and musty off‐flavour compounds were then determined. The content of total amino acid (TAA), Lys, Arg and essential amino acid index (EAAI) in the muscle of C7.5 group were elevated significantly compared with that in the control group (p