In order to analyze the mechanism of the quality change of grass carp meat during cold storage, grass carp meat was stored at 4 ℃ and evaluated for changes in the composition of small-molecular-mass metabolites and ultrastructure after 24 and 72 h by gas chromatography time of flight-mass spectrometry(GC-TOF-MS) and transmission electron microscopy(TEM), respectively. As refrigeration time increased, the gap between muscle fibers became larger, the arrangement became disordered, and some sarcomeres were broken. A total of 211 metabolites were ...
