Abstract
1. 1. Ascorbic acid, the degradation products of ascorbic acid and total fat content were analysed in the red and white muscles of lateral musculature of riverine major carp Catla catla. 2. 2. The white muscles are characterized by low fat, high iodine number and high water content. 3. 3. The white muscle contain 2·5-3 times more ascorbic acid; about twelve times less dehydroascorbic acid and one-two times less diketogulonic acid than the red muscles. 4. 4. Post-mortem changes and cold storage of these muscle altered the relative proportions of the above substance in varying amounts. 5. 5. The data on the relative ratios of ascorbic acid and its metabolites, as well as ascorbic acid oxidase activity, suggested that ascorbic acid oxidation is higher in red muscle than in white muscle.
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