Nutritional Assessment Of Cyprinus Carpio Var. Specularis And The Effect Of Processing On The Quality Of Slice

In this paper, the determination of physical parameters, the proportion of various parts, nutritional ingredients, amino acid composition and fat acid composition was completed. The nutritional value was evaluated too. Studies about the effect of curing by injecting and storaging on the quality of Cyprinus carpio var.specularis slice were completed. Results were summarized as follows:1 Physical parameters of Cyprinus carpio var.specularis in different weight and seasons were determinated. In different seasons, Cyprinus carpio var.specularis in the same weight had significant difference in body length, head length, body width, body thickness. Weight had significant effect on the proportion of head and skin, and seasons had no obvious effect. Seasons had significant effect on the proportion of muscle, scales and haslet and weight had no obvious effect.The flesh rate of Cyprinus carpio var.specularis in different weight were highest in autumn and lowest in spring. The flesh rate of Cyprinus carpio var.specularis(above 1000 g) in summer was higher than the flesh rate in autumn. The flesh rate of Cyprinus carpio var.specularis(under 1000 g) in autumn was higher than the flesh rate in summer.2 Nutritional ingredients of Cyprinus carpio var.specularis in different weight and seasons were determinated. Seasons had significant effect on the nutritional ingredients of the back and abdominal muscle and weight had no obvious effect. The crude protein content of Cyprinus carpio var.specularis back musle (under 700 g and above 1000 g) were highest in autumn and lowest in spring, but the crude protein content of Cyprinus carpio var.specularis back musle (700～1000 g) were highest in winter. The crude protein content of Cyprinus carpio var.specularis back musle (under 700 g,700～1000 g and above 1000 g) were highest in winter, summer, autumn respectively. The crude fat content of Cyprinus carpio var.specularis back and abdominal musle (under 700 g,700～1000 g and above 1000 g) were highest in summer and lowest in spring.3 The amino acid composition and essential amino acids score of Cyprinus carpio var.specularis in different seasons were studied. Seasons had significant effect on the total amino acid and total essential amino acid of Cyprinus carpio var.specularis., highest in autumn and lowest in spring. The Amino acid scores indicated that the first limiting amino acid of Cyprinus carpio var.specularis was Methionine (Met)+Cysteine (Cys) in sring, and Tryptophan(Trp) in other seasons. The Amino acid scores of essential amino acids except the first limiting amino acid were greater than 1, above the FAO/WHO standards significantly. In spring, summer, autumn, winter, essential amino acid index of Cyprinus carpio var.specularis back musles were 87.56,82.42,85.52 and 76.86, and essential amino acid index of Cyprinus carpio var.specularis abdominal musles were 90.98,81.61,84.77 and 77.21.4 The fat acids composition of Cyprinus carpio var.specularis in different seasons were studied. Total fatty acid (FA), saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) of Cyprinus carpio var.specularis back musle were rich in winter, and polyunsaturated fatty acid (PUFA) was rich in summer. In spring, summer, autumn, winter, FA, SFA, MUFA, PUFA of Cyprinus carpio var.specularis abdominal musles were rich in autumn.5 Comparison of Cyprinus carpio var.specularis and Jian carp were studied. Crude protein, crude fat and ash content of Cyprinus carpio var.specularis lower than Jian carp's slightly, but the total sugar content was significantly higher than Jian carp's. Essential amino acid score (EAAI) of Cyprinus carpio var.specularis back and abdominal muscle (87.56,90.98) higher than Jian carp's (87.17,84.58).6 The effect of processing and storaging on the quality of Cyprinus carpio var.specularis slice were studied. The effect of NaCl addition, curing temperature and curing time on the flexibility and chewiness, cohesiveness was significant. The optimization of curing by injecting were 0.75% NaCl addition,1.5% transglutaminase addition, curing, at 10℃for 3 hours. When storaging at-18℃, the quality of Cyprinus carpio var.specularis slices decreased slightly as the time extended.