*3.2. Texture Diversities of Common Carp Muscles*

We obtained eight textural parameters of four muscle regions of 387 common carp (Supplementary Table S1). In the dorsal region, the first two principal components (PCs) explained 73.62% and 12.73% of all variances, respectively (Supplementary Figure S1). Intriguingly, the examined samples were grouped into two different clusters, suggesting different textural profiles among samples. Similar phenomena of two clusters were observed in the PCA analysis using the indicators of the pectoral, abdominal, and gluteal regions, respectively (Supplementary Figures S2–S4). The hardness of the gluteal region (median = 2010.53) was significantly higher than that of the other three regions (Figure 2 and Supplementary Table S2). The pectoral hardness was the lowest. Intriguingly, except for the cohesiveness (Supplementary Figure S5) and adhesiveness indicators (Supplementary Figure S6), the other five indicators in the gluteal region were also significantly higher than those of the other three regions (Supplementary Figures S7–S11). However, the adhesiveness parameter in this region was the lowest. These data revealed the different texture features of the four muscle regions.

The numbers of texture indicator pairs with a significant correlation were 17, 14, 9, and 7 in the abdominal, pectoral, dorsal, and gluteal regions, respectively (Supplementary Tables S3–S6). Only resilience had a significantly positive correlation with the springiness (coefficients ranging between 0.728 and 0.990) and cohesiveness (coefficients ranging between 0.148 and 0.473) in all four regions, respectively. The cohesiveness was also significantly positively correlated with chewiness (coefficients ranging between 0.12 and 0.951) in all four regions. Six texture indicator pairs had significant correlations among the three regions, including four positively correlated pairs and two negatively correlated pairs. These data suggested that the most significant correlation was not consistent in the four regions.

**Figure 2.** The hardness distributions in the four muscle regions of common carp.
