Visceral organs (including liver, stomach and intestine), white muscle (epaxial muscle under dorsal fin) and carcass (without visceral organs) were collected and then kept at −20 °C until used.
Visceral organs (including liver, stomachand intestine), white muscle (epaxial muscle under dorsal fin) andcarcass (without visceral organs) were collected and then kept at−20 °C until used.