Today's economic considerations have led to the use of affordable, high-value food for the production of canned fish from affordably priced fish. On the other hand, the sharp reduction led to the use of some new types of low consumption in canning. In this study, the measurement of protein, fat, and ash in common carp was investigated. Tuna fishes include several large and red fish from the Scombridae fish family. Unlike other types of fish that have white meat, the tuna fish have pink or dark red meat. In their meat, the amount of myoglobin found in the tissues of the muscle. Tuna meat has a lot of protein and vitamins. Most tuna fish live in the warm sea; the blue wings are about 3 inches long. Albacore is another type of tuna fish. The purpose of this project is to analyse and comparison the nutritional value of fresh carp, frozen carp and canned tuna fish. Although frozen storage is a valuable method of preservation, but the quality of fish is still decreased, and some physic-chemical changes of protein occur such as the changes of muscle texture and flavour loss which is liable to cause consumer rejection. Fish quality depends on safety, nutritional quality, availability, convenience and integrity, freshness, eating quality and the obvious physical attributes of the species, size and product type (Kharestan et al., 2006; Rezaee, 2004; Razai et al., 2004; Rezavi, 2007; Ghanbari et al., 1988; Nasrallah and Novirian, 2012; Yeganeh et al., 2011; Abbas et al., 2008; Nga, 2010). The purpose of this project is to analyse and compare the nutritional value of fresh, frozen and canned tuna fish.

This research was conducted in the fall of 2018 at the Laboratory of Fisheries. The fish purchased from the fish market of Behbahan, known as the common carp, Cyprinus carpio. The fresh fish were transferred to the Fisheries Laboratory of Khatam-al-Anbia University of Technology in Behbahan, in the form of plastic in plastic. Part of fresh fish is placed in a freezer at -18 °C to freeze. The fresh and frozen fish are filleted after thawing for the tests, such as nutrient composition and pH of the fresh fish fillet. The moisture content and amount of ash and other compounds and nutritional and qualitative indices were measured by the standard AOAC (2005) methods.

The results showed that the percentage of protein in fresh fish was higher than the canned fish protein. Another study on lipid levels showed that fat content in fish increased with pass time. The pH of the canned fish was the same as the frozen. It decreased with increasing time after processing and does not follow a particular trend. The amount of ash in canned fish was less. Increasing the amounts of fat during the storage period in two types of canned fish compared to the fresh fat content in this study agreed with the results of Greenfield and Kosulwat (1991).

In the present study, there was a positive and significant correlation between pH and fluid drop in most of the maintenance days and found that there was generally a reverse relationship between drop and muscle pH. Such a model might be able to observe for the initial hours of fishing, but during the maintenance period other than pH, other factors also have an impact on the amount of water checked. Hence, it seems that the difference in WHC can be attributed to the difference in the degradation of the autolysis or microbial for structure of the muscle. Increasing the maintenance days increased the distance between cells in muscle fibers, and muscle water holding capacity decreased. The results showed that the protein content of fresh fish was higher than the canned fish protein.

The fat content of fresh fish was less than the canned fish. Because oil can be added to cans. The fat content of the fresh fillet was higher than the frozen fillet. The amount of ash of fresh fillet with frozen didn't differ. But it was more than canned fish ash. The moisture content of fresh fish was higher than that of frozen fish and was much higher than that of canned fish. The energy in kcal/g of canned fish was more than fresh fillets and frozen fillets, respectively. The reason was that the amount of fat in canned fish was much larger than the other two samples. The energy content of the frozen fillet was the smallest, since some water along fat was removed by thawing.

An efficient method for showing qualitative changes in fish meat, was calculating fish muscle water holding capacity that show the study of changes in its microstructures during storage. Ability to keep water was considered as one of the important parameters in the quality. Because WHC for the consumer and for industry was important. the reduction of muscle WHC was often as a result of a structural changes in the muscle, which occurs after fish death. Study of the trend of spoilage in tropical fish can provide useful information on the reduction of spoilage, handle and fish distribution in the area. There is little information about the changes in muscle fibers and its relation to the water holding capacity in the fishes of Gulf of Persian Gulf and Oman Sea. The study was to investigate the changes in fish muscle tissue microstructures and their association with muscle water holding capacity of 14 days in a refrigerator (Olsson, Seppola and Olsen, 2007).

The percentage of WHC in frozen fillets was 6% and the percentage of drop in frozen fillets was 4.7%. The percentage of fresh fillet fat in this study was 10.51%, which was lower than the fresh fat content in the fresh fillet in another fish (11.31%). The protein percentage of the fresh fillet was 17.27%, which high compared with the protein percentage of the other sample (3.96%). So, there is a lot of significant difference (p <0.05). The fresh fillet moisture content of this study was 70.22%, which was compared with the moisture content of the fresh fillet (81.9%) and the difference was not significant (p <0.05). The pH of the fresh fillet of this study was 5.87, which was compared with the pH of the freshly prepared fresh fillet (7.3) in another sample, which showed a significant difference between them (p <0.05). The percentage of fat in the frozen fillet of this study (8.39%), which was compared with the percentage of frozen fillet fat of the other sample, was 12.96%. different was significant (p <0.05). The percentage of moisture in the frozen fillet was 71.23%, which was compared to 73.3% of the frozen fillet in another sample. There was little difference (p <0.05). The percentage of protein in the frozen fillet was 17.41% but in frozen fillet protein in another sample was 67.74%. Tuna fat content in this study was 36.27%, compared to the other fish 39.3%, which is not significantly different (p <0.05). The percentage of ash of tuna was 1% compared to 2% of the other fish. The energetic value percentage of tuna in this study was 36.339 kcal, compared with a different sample of tuna fish (369.11) (p <0.05).

The major component of fish was moisture. From the maximum moisture content in were observed in Cyprinus carpio (78.51%), Hantoush et al. (2015), that found more than present study result (70%), also according to results of Hantoush et al. (2015) the lipid content in the muscles of Cyprinus carpio was (3.16%), and protein value was in Cyprinus carpio (14.74%), but protein and fat values in present study found more than this. The low values of fat in the fillet of these species could be due to the high metabolism required for spawning (Osibona, Kusemiju and Akande, 2006). The high muscles protein contents may be from the equally high protein content of their diets (Osibona, Kusemiju and Akande, 2006). The moisture, protein, fat, ash content of fresh common carp mince was found to be 77.84%, 16.95%, 3.15% and 1.17%, respectively Bavitha (2015), compared to present study showed that showed except moisture content, proximate composition contents in present study found more than Bavitha (2015), results. Comparison between moisture and fat content in Bighead Carp showed a correlation between the results which correlate well with the expected inverse ratio between water and lipid matter as it had been previously described (Aubourg et al., 2005). Increasing in water content may increase the rate of lipid hydrolysis, thus reduce the fat content (Latip, Zzaman and Yang, 2013). Siddique et al. (2011) observed decreasing in total lipid content while assessing the effect of freezing time on nutritional value of Puntius sophore, P. saranaand P. gonionotus during the frozen storage at -5 °C of 20 days. This was due to both lipid oxidation and hydrolysis had taken place during ice and cold storage Latip, Zzaman and Yang, 2013). The protein content in Bighead Carp showed a significant decrease (p <0.05) throughout chilled-frozen storage (Latip, Zzaman and Yang, 2013). During investigation decreasing trend was found in fillet of Mystus seenghala in frozen samples (Gandotra et al., 2012). This decrease was rapid and higher in fresh stored at -10 °C compared with those stored at -30 °C. The decrease in protein solubility could be due to protein denatured and protein aggregation induced by frozen storage. The stabilization of myofibrillar proteins is directly related to better fish quality (Martinez, Friis and Careche, 2001). Thus, the decreasing in protein content showed that there was a decreasing in fish quality during frozen storage (Latip, Zzaman and Yang, 2013), that not agreed with present study. During chilled-frozen storage, the ash content in Bighead Carp showed a significant decrease (Latip, Zzaman and Yang, 2013), which not agreed with present study results, this different duo to the location and environmental conditions of the fish and the method of analysis and type of apparatus. Canning process, including the addition of filling materials, that to affect the macronutrient contents of the canned product compared with that of the raw ones (Herawati, Susanto and Kurniadi, 2016). This effect was found in this study in terms of moisture (decreased) and fat (increased) contents (Bahurmiz, Al-Sa'ady and Adzitey, 2018), this is agreed with present study.

This research was conducted on the nutrients of fresh fish of common carp and frozen fish and canned tuna fish in the southern Iran. The results obtained showed the percentage of canned fat (36.27%) that was the highest percentage. The ash amounts of frozen and fresh with 2% found higher than ash in canned fish with 1%. The percentage of protein in frozen fish was the highest and the highest percentage for moisture found for frozen fish. The except moisture content, proximate composition contents of carp fresh fish in present study found more than Bavitha (2015) results. The level of energy (kcal) of canned fish was the highest. The pH of canned fish was the highest pH. The percentage of drop in frozen fillets was 6.7%. WHC level was 6%. This effect canning was found in this study for moisture content decreased and for fat value increased that compared with frozen and fresh fishes, was agreed with other authors. It can be concluded that despite the low level of protein and ash in canned fish, the highest fat and energy was obtained. The protein content of the frozen and its pH indicates that it was better than fresh fish in terms of quality.