Abstract: tA comparative study on flesh composition including crude protein, crude fat, moisture, ash and 17 kinds of amino acids as well as the substance of inosine monophosphate (IMP) was conducted in Carassius auratus gibelio kept in fresh water and low salinity water (4‰ salinity), respectively. The results showed that carp kept in low salinity water had lower crude fat, moisture, ash content and higher crude protein content, and the contents were significantly different (P<0.05)except ash(cultivated in conpared with the contro fresh water). Amino acid and inosine monophosphate(IMP) contents were higher in Gibel carp kept in low salt water in fresh and dry(only detect IMP in fresh) muscle samples. The contents of Asp, Gly, Ala, Val, Leu and Phe in fresh samples and Asp, Ser, Gly, Ala, Tyr and Phe in dry samples were significantly different (P<0.05) while inosine monophosphate (IMP) in fresh and His in both fresh and dry samples were significantly different (P<0.01). The comparative analysis of essential amino acids, delicious amino acids, sweet amino acids content in fresh and dry samples indicated that the contents were significantly different except delicious amino acids in fresh samples. The contents of delicious amino acids, sweet amino acids in dry samples were significantly different (P<0.01).

Key words: Carassius auratus gibelio, low salinity aquaculture, flesh composition, flavor analysis