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Acknowledgement to Reviewers of Fishes in 2019
Article

Sturgeon Meat and Caviar Quality from Different Cultured Species

Department of Veterinary Medicine—Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy
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Received: 18 October 2019 / Revised: 4 February 2020 / Accepted: 5 February 2020 / Published: 7 February 2020
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. View Full-Text
Keywords: sturgeon; caviar; fish eggs; sturgeon meat; aquaculture; chemical composition; fatty acids sturgeon; caviar; fish eggs; sturgeon meat; aquaculture; chemical composition; fatty acids
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MDPI and ACS Style

Lopez, A.; Vasconi, M.; Bellagamba, F.; Mentasti, T.; Moretti, V.M. Sturgeon Meat and Caviar Quality from Different Cultured Species. Fishes 2020, 5, 9. https://0-doi-org.brum.beds.ac.uk/10.3390/fishes5010009

AMA Style

Lopez A, Vasconi M, Bellagamba F, Mentasti T, Moretti VM. Sturgeon Meat and Caviar Quality from Different Cultured Species. Fishes. 2020; 5(1):9. https://0-doi-org.brum.beds.ac.uk/10.3390/fishes5010009

Chicago/Turabian Style

Lopez, Annalaura, Mauro Vasconi, Federica Bellagamba, Tiziana Mentasti, and Vittorio M. Moretti 2020. "Sturgeon Meat and Caviar Quality from Different Cultured Species" Fishes 5, no. 1: 9. https://0-doi-org.brum.beds.ac.uk/10.3390/fishes5010009

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