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Chemical Composition and Processability of Farmed Sturgeon Hybrids with Special Emphasis on Bester
Author(s) -
Wedekind Helmut
Publication year - 2002
Publication title -
international review of hydrobiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.524
H-Index - 52
eISSN - 1522-2632
pISSN - 1434-2944
DOI - 10.1002/1522-2632(200211)87:5/6<621::aid-iroh621>3.0.co;2-7
Subject(s) - flesh , sturgeon , fillet (mechanics) , huso , zoology , fish fillet , food science , dry matter , biology , chemistry , fishery , fish <actinopterygii> , materials science , composite material
The high quality level of aquaculture products is a basic precondition for successful marketing. In this paper the results of a growth comparison of 3 sturgeon hybrids raised for 3 years in net cages are presented. At the end of the production period samples of 20 to 34 individuals were slaughtered with an average weight of 3.5 kg after a standard procedure. External body traits and flesh quality were investigated using a range of physical and chemical parameters. In the case of Bester ( Huso huso × Acipenser ruthenus ) the dressout yield was 89% from the fresh body weight. Chemical analysis of the fillets resulted in an average fillet fat content of 6.3%, which is closely correlated to the dry matter of the flesh (r = 0.84). Followed up from the cranial, medial, and caudal section of the fillet, water binding capacity, pH 24 h p.m. and fillet lightness decreased, while the fat content and the coloration increased from head to tail. During storage on ice for 8 days, the pH values went continuously down to 6.2, whereas the electric conductivity increased. The comparison of three different sturgeon hybrids demonstrates a huge variability in physical flesh quality and processability, e.g. in weight loss during cooking and smoking.