Sturgeon Meat and Caviar Quality from Different Cultured Species

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ID: 113225
2020
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Abstract
Sturgeon raw eggs, caviar and meat obtained from different species reared in an Italian production plant were evaluated for their chemical composition, in order to improve their appreciation on the market and to detect any eventual distinctness related to the species. Mainly, fatty acid (FA) profile of eggs and caviar, determined by Gas-Chromatography coupled to Flame Ionization Detection, showed variability in the interspecific comparison, highlighted by chemometric methods (Linear Discriminant Analysis). Generally, all samples showed a prevalence of unsaturated fatty acids with respect to saturated ones, reaching a content of polyunsaturated fatty acids (PUFA) between the 40% and the 50% of total FA. A remarkable presence of n3 series PUFA was detected in all samples and a selective deposition of many FA into eggs’ cellular membranes, yolk lipid and body fat reserves, imputable to the different biological role of single FA during sturgeon reproduction, was evidenced. Chemical composition of sturgeon flesh samples evidenced a high-protein and medium-fat content, characterized by a FA profile of high nutritional value. Moreover, color parameters (redness, yellowness, brightness, Chroma) were measured on sturgeon fillets, showing many species-specific characteristics of sturgeon meat.
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lopez2020fishessturgeon Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Annalaura Lopez;Mauro Vasconi;Federica Bellagamba;Tiziana Mentasti;Vittorio Maria Moretti;Lopez, Annalaura;Vasconi, Mauro;Bellagamba, Federica;Mentasti, Tiziana;Moretti, Vittorio Maria;
Journal fishes
Year 2020
DOI
10.3390/fishes5010009
URL
https://www.mdpi.com/2410-3888/5/1/9
Keywords
Chemical composition fatty acids aquaculture caviar sturgeon fish eggs sturgeon meat

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