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Vilkova D, Chèné C, Kondratenko E, Karoui R. A comprehensive review on the assessment of the quality and authenticity of the sturgeon species by different analytical techniques. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108648] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Vilkova D, Kondratenko E, Chèné C, Karoui R. Effect of multiple freeze–thaw cycles on the quality of Russian sturgeon (Acipenser gueldenstaedtii) determined by traditional and emerging techniques. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03859-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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Bahram S, Rezaie M, Soltani M, Kamali A, Abdollahi M, Khezri Ahmadabad M, Nemati M. Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso). J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12227] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Somayeh Bahram
- Department of Fisheries, Qaemshahr Branch; Islamic Azad University; Qaemshahr Iran
| | - Masoud Rezaie
- Department of Fisheries Faculty of Marine Science; Tarbiat Modares University; Noor Iran
| | - Mehdi Soltani
- Department of Aquatic Animal Health, Faculty of Veterinary Medicine; University of Tehran; Tehran Iran
| | - Abdolghasem Kamali
- Department of Fisheries; Science and Research Branch, Islamic Azad University; Tehran Iran
| | - Mehdi Abdollahi
- Department of Fisheries Faculty of Marine Science; Tarbiat Modares University; Noor Iran
| | | | - Mahrokh Nemati
- Iran Young Researchers Club, Qaemshahr Branch; Islamic Azad University; Qaemshahr Iran
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