Chemical Composition and Processability of Farmed Sturgeon Hybrids with Special Emphasis on Bester
Identifieur interne : 000429 ( Istex/Corpus ); précédent : 000428; suivant : 000430Chemical Composition and Processability of Farmed Sturgeon Hybrids with Special Emphasis on Bester
Auteurs : Helmut WedekindSource :
- International Review of Hydrobiology [ 1434-2944 ] ; 2002-11.
English descriptors
- KwdEn :
Abstract
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.
Url:
DOI: 10.1002/1522-2632(200211)87:5/6<621::AID-IROH621>3.0.CO;2-7
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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.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Chemical Composition and Processability of Farmed Sturgeon Hybrids with Special Emphasis on Bester</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Chemical Composition and Processability of Sturgeon</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Chemical Composition and Processability of Farmed Sturgeon Hybrids with Special Emphasis on Bester</title></titleInfo><name type="personal"><namePart type="given">Helmut</namePart><namePart type="family">Wedekind</namePart><affiliation>Institute for Inland Fisheries Potsdam‐Sacrow, D‐14476 Gross Glienicke, Germany</affiliation><affiliation>E-mail: helmut.wedekind@ifb‐potsdam.de</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>WILEY‐VCH Verlag</publisher><place><placeTerm type="text">Berlin</placeTerm></place><dateIssued encoding="w3cdtf">2002-11</dateIssued><copyrightDate encoding="w3cdtf">2002</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">3</extent><extent unit="tables">2</extent><extent unit="references">12</extent></physicalDescription><abstract lang="en">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.</abstract><subject lang="en"><genre>keywords</genre><topic>bester</topic><topic>flesh quality</topic><topic>fat content</topic><topic>storage</topic><topic>marketing</topic></subject><relatedItem type="host"><titleInfo><title>International Review of Hydrobiology</title><subTitle>A Journal Covering all Aspects of Limnology and Marine Biology</subTitle></titleInfo><titleInfo type="abbreviated"><title>International Review of Hydrobiology</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>IV. 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