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Composition of muscle tissue of farmed white sturgeon ( Acipenser transmontanus ) with particular reference to lipidic content
Author(s) -
Paleari M. A.,
Beretta G.,
Grimaldi P.,
Vaini F.
Publication year - 1997
Publication title -
journal of applied ichthyology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.392
H-Index - 62
eISSN - 1439-0426
pISSN - 0175-8659
DOI - 10.1111/j.1439-0426.1997.tb00102.x
Subject(s) - sturgeon , biology , composition (language) , acipenser , fishery , zoology , food science , fish <actinopterygii> , linguistics , philosophy
The study considers the lipid content of farm‐raised sturgeon, Acipenser transmontanus , from northern Italy (commercial size: 24 sturgeon each weighing 5kg; 24 sturgeon each weighing 10 kg). Considered parameters included total lipids, proteins and subsample analysis as saturated and unsaturated fatty acids. The results revealed no variation with seasonal change. Lipid percentages showed the presence of highly unsaturated fatty acids. Both sturgeon sizes investigated showed uniformity in the composition of individual fatty acids of muscle tissue, a factor that can be attributed to the constancy of the culture conditions (feed and water temperature). The product is of reduced lipidic content and high nutritional and market value; as a low fat product sturgeon can be used fresh, and as a semi‐fat product may be smoked or canned.