Comparative studies of quality changes in white and dark muscles from common carp ( C yprinus carpio ) during refrigerated (4 °C) storage

Summary Differences between white and dark muscles from common carp ( Cyprinus carpio ) in sensory assessment, total viable counts ( TVC ), total volatile basic nitrogen ( TVB ‐N), pH , electrical conductivity ( EC ), biogenic amines ( BA s), nucleotide degradation products and colours were investigated under air and vacuum conditions during refrigerated (4 °C) storage. Compared with white muscle, dark muscle had a higher lipid content, but lower crude protein and moisture content. TVC , TVB ‐N, pH , and L * value were higher in white muscle, while K value and a * value were higher in dark muscle. Under both conditions, white and dark muscles had significant ( P  <   0.05) differences in tyramine and cadaverine content. Although dark muscle was significantly ( P  <   0.05) lower in ATP content, it had higher rate of IMP degradation and K value increase. Taking sensory and microbial indexes into consideration, dark muscle appeared to have a longer shelf life than white muscle under both conditions.