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.

Sturgeon meat and caviar quality from different cultured species / A. Lopez, M. Vasconi, F. Bellagamba, T. Mentasti, V.M. Moretti. - In: FISHES. - ISSN 2410-3888. - 5:9(2020 Mar 01), pp. 1-18. [10.3390/fishes5010009]

Sturgeon meat and caviar quality from different cultured species

A. Lopez
Co-primo
Writing – Original Draft Preparation
;
M. Vasconi
Co-primo
Writing – Original Draft Preparation
;
F. Bellagamba
Secondo
Investigation
;
V.M. Moretti
Ultimo
Writing – Review & Editing
2020

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.
Sturgeon; caviar; fish eggs; sturgeon meat; aquaculture; chemical composition; fatty acids
Settore AGR/19 - Zootecnica Speciale
1-mar-2020
7-gen-2020
Article (author)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/715061
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