A total of 50 kg of live silver carp (approximate size
was 46 cm in total length and 1 kg of body weight)
were purchased at a local market in Tumenlu,
Shanghai and transferred to a laboratory of Shanghai
Fish Products Processing Technology Center,
China. The surface of the fish body was first rubbed
with salt, and then the whole body was minced by
passing it twice through the dice (5.5 mm in diameter)
of a chopper machine (Y-32B; YANAGIYA,
Tokyo, Japan).