Abstract:To explore the effects of different culture mode on the nutritional quality of loaches, differences in body characteristics, nutritional composition, and quality of Paramisgurnus dabryanus ssp. and Misgurnus anguillicaudatus pond-cultivated and paddy-cultivated were evaluated, and the correlation between body characteristics and nutritional quality were discussed. The results showed that the fatness of P. dabryanus ssp. pond-cultivated (PPOC) (1.00±0.01) was significantly higher than that of M. anguillicaudatus pond-cultivated (MPOC) (0.50±0.01) (P<0.05). The crude protein content of M. anguillicaudatus was significantly higher than that of P. dabryanus ssp. (P<0.05), while the crude fat content of M. anguillicaudatus was significantly lower than that of P. dabryanus ssp. (P<0.05). M. anguillicaudatus paddy-cultivated (MPAC) had the highest crude protein content (21.09±0.57)%. The texture properties of P. dabryanus ssp. were significantly better than those of M. anguillicaudatus (P<0.05), except for cohesiveness. The culture model had a significant effect on the body characteristics of loaches. The fatness of PPOC was significantly higher than that of PPAC (P<0.05), and the fatness of MPOC was significantly lower than that of MPAC (P<0.05). The atherogenic and thrombogenic indices of the two pond-cultivated loaches were significantly lower than those paddy-cultivated (P<0.05). Hardness (PPOC)>hardness(PPAC), and springiness(MPOC)1). The results of principal component analysis showed that there was a close relationship between body characteristics and nutritional quality. Fatness was negatively correlated with the ratio of body length to height (–0.996), positively correlated with TPA characteristics and crude fat content, and negatively correlated with moisture content, ash content, and crude protein content. Based on the indexes of fatness and texture et al, PPOC is the most suitable raw material for loach processing.
