Table 8. Correlation coefficients between shear force, cooking loss and malondialdehyde (MDA), protein carbonyl (PC), anti-superoxide anion (ASA), anti-hydroxy radical (a-HR) activities, glutathione (GSH) content, copper/zinc superoxide dismutase (Cu/Zn-SOD), glutathione peroxidase (GPx) activities in grass carp muscle.
| shear force | P value | cooking loss | P value | |
| MDA | −0.769 | 0.074 | +0.915 | <0.05 |
| PC | −0.703 | 0.119 | +0.672 | 0.143 |
| GSH | +0.749 | 0.086 | −0.932 | <0.01 |
| Cu/Zn-SOD | +0.718 | 0.108 | −0.389 | 0.446 |
| GPx | +0.923 | <0.01 | −0.773 | 0.071 |