Chemical and biochemical composition of caviar from different sturgeon species and origins
Identifieur interne : 000720 ( Istex/Corpus ); précédent : 000719; suivant : 000721Chemical and biochemical composition of caviar from different sturgeon species and origins
Auteurs : M. Wirth ; F. Kirschbaum ; J. Gessner ; A. Krüger ; N. Patriche ; R. BillardSource :
- Food / Nahrung [ 0027-769X ] ; 2000-07-01.
Abstract
The chemical and biochemical composition of caviar in 22 specimens of wild caught and of 2 farmed animals were measured. The results include grain size, protein and fat content, fatty acid composition of triglycerides and phospholipids, as well as the concentrations of relevant heavy metals and chlorinated hydrocarbons. The average protein content varied between 26.2 and 31.1% (wet weight) and fat from 10.9 to 19.4% (wet weight) with lowest values for caviar from farmed sturgeon. The triglycerides and phospholipids contained more n‐3 fatty acids, especially eicosapentaenoic and docosahexaenoic acid than n‐6 fatty acids. The copper and zinc concentrations varied between 1.20 and 1.69 and 10.3 and 12.4 mg/kg (wet weight( respectively. These values reflect the elevated requirement of sturgeons for these components. Lead content varied between 0.06 and 0.15 mg/kg (wet weight). The cadmium concentrations were less than 5 μg/kg (wet weight) leading to the conclusion that no accumulation took place in the eggs. The concentrations of Σ DDT and Σ PCB were extremely high in caviar fromHuso husocompared to the samples of the other species thus reflecting the different food habits leading to increased bio‐accumulation.
Url:
DOI: 10.1002/1521-3803(20000701)44:4<233::AID-FOOD233>3.0.CO;2-1
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Wirth</name></author><author><name sortKey="Kirschbaum, F" sort="Kirschbaum, F" uniqKey="Kirschbaum F" first="F." last="Kirschbaum">F. Kirschbaum</name><affiliation><mods:affiliation>Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany.</mods:affiliation></affiliation></author><author><name sortKey="Gessner, J" sort="Gessner, J" uniqKey="Gessner J" first="J." last="Gessner">J. Gessner</name><affiliation><mods:affiliation>Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany.</mods:affiliation></affiliation></author><author><name sortKey="Kruger, A" sort="Kruger, A" uniqKey="Kruger A" first="A." last="Krüger">A. Krüger</name><affiliation><mods:affiliation>Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany.</mods:affiliation></affiliation></author><author><name sortKey="Patriche, N" sort="Patriche, N" uniqKey="Patriche N" first="N." last="Patriche">N. 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The results include grain size, protein and fat content, fatty acid composition of triglycerides and phospholipids, as well as the concentrations of relevant heavy metals and chlorinated hydrocarbons. The average protein content varied between 26.2 and 31.1% (wet weight) and fat from 10.9 to 19.4% (wet weight) with lowest values for caviar from farmed sturgeon. The triglycerides and phospholipids contained more n‐3 fatty acids, especially eicosapentaenoic and docosahexaenoic acid than n‐6 fatty acids. The copper and zinc concentrations varied between 1.20 and 1.69 and 10.3 and 12.4 mg/kg (wet weight( respectively. These values reflect the elevated requirement of sturgeons for these components. Lead content varied between 0.06 and 0.15 mg/kg (wet weight). The cadmium concentrations were less than 5 μg/kg (wet weight) leading to the conclusion that no accumulation took place in the eggs. The concentrations of Σ DDT and Σ PCB were extremely high in caviar fromHuso husocompared to the samples of the other species thus reflecting the different food habits leading to increased bio‐accumulation.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>M. Wirth</name></json:item><json:item><name>F. Kirschbaum</name><affiliations><json:string>Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany.</json:string></affiliations></json:item><json:item><name>J. Gessner</name><affiliations><json:string>Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany.</json:string></affiliations></json:item><json:item><name>A. Krüger</name><affiliations><json:string>Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany.</json:string></affiliations></json:item><json:item><name>N. 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The results include grain size, protein and fat content, fatty acid composition of triglycerides and phospholipids, as well as the concentrations of relevant heavy metals and chlorinated hydrocarbons. The average protein content varied between 26.2 and 31.1% (wet weight) and fat from 10.9 to 19.4% (wet weight) with lowest values for caviar from farmed sturgeon. The triglycerides and phospholipids contained more n‐3 fatty acids, especially eicosapentaenoic and docosahexaenoic acid than n‐6 fatty acids. The copper and zinc concentrations varied between 1.20 and 1.69 and 10.3 and 12.4 mg/kg (wet weight( respectively. These values reflect the elevated requirement of sturgeons for these components. Lead content varied between 0.06 and 0.15 mg/kg (wet weight). The cadmium concentrations were less than 5 μg/kg (wet weight) leading to the conclusion that no accumulation took place in the eggs. The concentrations of Σ DDT and Σ PCB were extremely high in caviar from<i>Huso huso</i>compared to the samples of the other species thus reflecting the different food habits leading to increased bio‐accumulation.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Chemical and biochemical composition of caviar from different sturgeon species and origins</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Chemical and biochemical composition of caviar from different sturgeon species and origins</title></titleInfo><name type="personal"><namePart type="given">M.</namePart><namePart type="family">Wirth</namePart><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">F.</namePart><namePart type="family">Kirschbaum</namePart><affiliation>Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany.</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">J.</namePart><namePart type="family">Gessner</namePart><affiliation>Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany.</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">A.</namePart><namePart type="family">Krüger</namePart><affiliation>Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany.</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">N.</namePart><namePart type="family">Patriche</namePart><affiliation>Centre of Research for Fishing, Fish Culture and Fish Processing, Galati, Romania</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">R.</namePart><namePart type="family">Billard</namePart><affiliation>Museum of Natural History, Laboratory of Ichthyology, Paris, France.</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>WILEY‐VCH Verlag GmbH</publisher><place><placeTerm type="text">Weinheim</placeTerm></place><dateIssued encoding="w3cdtf">2000-07-01</dateIssued><dateCaptured encoding="w3cdtf">1999-06-07</dateCaptured><copyrightDate encoding="w3cdtf">2000</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="tables">6</extent><extent unit="references">15</extent></physicalDescription><abstract lang="en">The chemical and biochemical composition of caviar in 22 specimens of wild caught and of 2 farmed animals were measured. The results include grain size, protein and fat content, fatty acid composition of triglycerides and phospholipids, as well as the concentrations of relevant heavy metals and chlorinated hydrocarbons. The average protein content varied between 26.2 and 31.1% (wet weight) and fat from 10.9 to 19.4% (wet weight) with lowest values for caviar from farmed sturgeon. The triglycerides and phospholipids contained more n‐3 fatty acids, especially eicosapentaenoic and docosahexaenoic acid than n‐6 fatty acids. The copper and zinc concentrations varied between 1.20 and 1.69 and 10.3 and 12.4 mg/kg (wet weight( respectively. These values reflect the elevated requirement of sturgeons for these components. Lead content varied between 0.06 and 0.15 mg/kg (wet weight). The cadmium concentrations were less than 5 μg/kg (wet weight) leading to the conclusion that no accumulation took place in the eggs. The concentrations of Σ DDT and Σ PCB were extremely high in caviar fromHuso husocompared to the samples of the other species thus reflecting the different food habits leading to increased bio‐accumulation.</abstract><relatedItem type="host"><titleInfo><title>Food / Nahrung</title></titleInfo><titleInfo type="abbreviated"><title>Nahrung</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>Research Paper</topic></subject><identifier type="ISSN">0027-769X</identifier><identifier type="eISSN">1521-3803</identifier><identifier type="DOI">10.1002/(ISSN)1521-3803</identifier><identifier type="PublisherID">FOOD</identifier><part><date>2000</date><detail type="volume"><caption>vol.</caption><number>44</number></detail><detail type="issue"><caption>no.</caption><number>4</number></detail><extent unit="pages"><start>233</start><end>237</end><total>5</total></extent></part></relatedItem><identifier type="istex">BA73A31F07BCF63136F514DEB27E72802935AB64</identifier><identifier type="DOI">10.1002/1521-3803(20000701)44:4<233::AID-FOOD233>3.0.CO;2-1</identifier><identifier type="ArticleID">FOOD233</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2000 WILEY‐VCH Verlag GmbH, Weinheim, Fed. 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