Open AccessFatty acid composition of Acipenseridae – sturgeon fish
Author(s) -
Miloš Pelić́,
Suzana Vidaković Knežević,
Milica Živkov Baloš,
Nenad Popov,
Nikoliovakov,
Milan M. Ćirković,
Dragana Ljubojević Pelić́
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012092
Subject(s) - sturgeon , fish <actinopterygii> , composition (language) , food science , breed , biology , fishery , ecology , linguistics , philosophy
Fish meat is considered to have a beneficial nutritional composition and a favorable effect on human health. Fish meat is a significant source of highly unsaturated fatty acids with beneficial effects on health of consumers. Therefore, knowledge of the fat, protein and especially quality of lipids in fish is very important. The objective of this summary is to synthesize data on the fatty acid composition of different sturgeon species, the meats of which could become more common in Serbia. Sturgeon, due to their favorable sensory properties, are of increasing interest to consumers. These fish are also interesting to fish farms because they are relatively easy to breed, grow fast, and are relatively resistant to diseases. Quality parameters of sturgeon meat are not well studied and there are few data to date.