Nutritional Composition of Cultured Sturgeon ( Acipenser spp.)
Identifieur interne : 001180 ( Istex/Corpus ); précédent : 001179; suivant : 001181Nutritional Composition of Cultured Sturgeon ( Acipenser spp.)
Auteurs : A. Badiani ; P. Anfossi ; L. Fiorentini ; P. P. Gatta ; M. Manfredini ; N. Nanni ; S. Stipa ; B. TolomelliSource :
- Journal of Food Composition and Analysis [ 0889-1575 ] ; 1996.
Abstract
Proximate composition and cholesterol content, fatty acid and amino acid profiles, selected mineral (Na, K, Mg, Ca, P, Fe, Zn) and vitamin (niacin, pantothenic acid, pyridoxine, vitamin B12) content, total and soluble collagen content, and purine bases (adenine, guanine, xanthine, hypoxanthine) were determined in cultured sturgeon. White sturgeon (Acipenser transmontanus), Italian sturgeon (Acipenser naccarii) and Siberian sturgeon (Acipenser baeri) were individually analyzed. The results were reported as a whole, since no commercial distinction is made between the three species. Mean content (per 100 g wet weight) of protein, lipid, ash, and cholesterol was 19.23 g, 7.63 g, 1.09 g, and 66 mg, respectively. Saturated, monounsaturated, and polyunsaturated (PUFA) fatty acid contents were 1.76, 3.12, and 1.46 g/100 g wet weight, respectively;n− 3 PUFAs reached 1.18 g/100 g, whereasn− 6 PUFAs were 0.28 g/100 g. Then− 3/n− 6 ratio was 4.23. Compared to human requirements, sturgeon protein was especially rich in histidine and isoleucine (0.82 and 0.92 g/100 g wet weight, respectively) but rather poor in tryptophan (0.14 g). The Mg concentration was fairly good (46.8 mg/100 g), providing more than 15% RDA. Vitamin B12(1.27 μg/100 g), niacin (5.62 mg/100 g), and pyridoxine (0.44 mg/100 g) were able to meet 127, 31, and 22% RDA, respectively. Total collagen was 1.22 g/100 g wet weight, 68% of which was soluble. Xanthine was never detected. Adenine, guanine, and hypoxanthine mean levels were 15.47, 9.94, and 92.71 mg/100 g wet weight, respectively.
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DOI: 10.1006/jfca.1996.0024
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Nanni</name><affiliation><mods:affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</mods:affiliation></affiliation></author><author><name sortKey="Stipa, S" sort="Stipa, S" uniqKey="Stipa S" first="S." last="Stipa">S. Stipa</name><affiliation><mods:affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</mods:affiliation></affiliation></author><author><name sortKey="Tolomelli, B" sort="Tolomelli, B" uniqKey="Tolomelli B" first="B." last="Tolomelli">B. 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Badiani</name><affiliation><mods:affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</mods:affiliation></affiliation></author><author><name sortKey="Anfossi, P" sort="Anfossi, P" uniqKey="Anfossi P" first="P." last="Anfossi">P. Anfossi</name><affiliation><mods:affiliation>Istituto di Farmacologia, Farmacocinetica e Tossicologia, University of Bologna, Bologna, Italy</mods:affiliation></affiliation></author><author><name sortKey="Fiorentini, L" sort="Fiorentini, L" uniqKey="Fiorentini L" first="L." last="Fiorentini">L. Fiorentini</name><affiliation><mods:affiliation>Istituto di Scienze degli Alimenti e della Nutrizione, University of Piacenza, Piacenza, Italy</mods:affiliation></affiliation></author><author><name sortKey="Gatta, P P" sort="Gatta, P P" uniqKey="Gatta P" first="P. P." last="Gatta">P. P. Gatta</name><affiliation><mods:affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</mods:affiliation></affiliation></author><author><name sortKey="Manfredini, M" sort="Manfredini, M" uniqKey="Manfredini M" first="M." last="Manfredini">M. Manfredini</name><affiliation><mods:affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</mods:affiliation></affiliation></author><author><name sortKey="Nanni, N" sort="Nanni, N" uniqKey="Nanni N" first="N." last="Nanni">N. Nanni</name><affiliation><mods:affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</mods:affiliation></affiliation></author><author><name sortKey="Stipa, S" sort="Stipa, S" uniqKey="Stipa S" first="S." last="Stipa">S. 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White sturgeon (Acipenser transmontanus), Italian sturgeon (Acipenser naccarii) and Siberian sturgeon (Acipenser baeri) were individually analyzed. The results were reported as a whole, since no commercial distinction is made between the three species. Mean content (per 100 g wet weight) of protein, lipid, ash, and cholesterol was 19.23 g, 7.63 g, 1.09 g, and 66 mg, respectively. Saturated, monounsaturated, and polyunsaturated (PUFA) fatty acid contents were 1.76, 3.12, and 1.46 g/100 g wet weight, respectively;n− 3 PUFAs reached 1.18 g/100 g, whereasn− 6 PUFAs were 0.28 g/100 g. Then− 3/n− 6 ratio was 4.23. Compared to human requirements, sturgeon protein was especially rich in histidine and isoleucine (0.82 and 0.92 g/100 g wet weight, respectively) but rather poor in tryptophan (0.14 g). The Mg concentration was fairly good (46.8 mg/100 g), providing more than 15% RDA. Vitamin B12(1.27 μg/100 g), niacin (5.62 mg/100 g), and pyridoxine (0.44 mg/100 g) were able to meet 127, 31, and 22% RDA, respectively. Total collagen was 1.22 g/100 g wet weight, 68% of which was soluble. Xanthine was never detected. Adenine, guanine, and hypoxanthine mean levels were 15.47, 9.94, and 92.71 mg/100 g wet weight, respectively.</div></front></TEI><istex><corpusName>elsevier</corpusName><author><json:item><name>A. Badiani</name><affiliations><json:string>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</json:string></affiliations></json:item><json:item><name>P. Anfossi</name><affiliations><json:string>Istituto di Farmacologia, Farmacocinetica e Tossicologia, University of Bologna, Bologna, Italy</json:string></affiliations></json:item><json:item><name>L. Fiorentini</name><affiliations><json:string>Istituto di Scienze degli Alimenti e della Nutrizione, University of Piacenza, Piacenza, Italy</json:string></affiliations></json:item><json:item><name>P.P. Gatta</name><affiliations><json:string>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</json:string></affiliations></json:item><json:item><name>M. Manfredini</name><affiliations><json:string>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</json:string></affiliations></json:item><json:item><name>N. Nanni</name><affiliations><json:string>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</json:string></affiliations></json:item><json:item><name>S. Stipa</name><affiliations><json:string>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</json:string></affiliations></json:item><json:item><name>B. Tolomelli</name><affiliations><json:string>Dipartimento di Biochimica “Giovanni Moruzzi” University of Bologna, Bologna, Italy</json:string></affiliations></json:item></author><language><json:string>eng</json:string></language><originalGenre><json:string>Full-length article</json:string></originalGenre><abstract>Proximate composition and cholesterol content, fatty acid and amino acid profiles, selected mineral (Na, K, Mg, Ca, P, Fe, Zn) and vitamin (niacin, pantothenic acid, pyridoxine, vitamin B12) content, total and soluble collagen content, and purine bases (adenine, guanine, xanthine, hypoxanthine) were determined in cultured sturgeon. White sturgeon (Acipenser transmontanus), Italian sturgeon (Acipenser naccarii) and Siberian sturgeon (Acipenser baeri) were individually analyzed. The results were reported as a whole, since no commercial distinction is made between the three species. Mean content (per 100 g wet weight) of protein, lipid, ash, and cholesterol was 19.23 g, 7.63 g, 1.09 g, and 66 mg, respectively. Saturated, monounsaturated, and polyunsaturated (PUFA) fatty acid contents were 1.76, 3.12, and 1.46 g/100 g wet weight, respectively;n− 3 PUFAs reached 1.18 g/100 g, whereasn− 6 PUFAs were 0.28 g/100 g. Then− 3/n− 6 ratio was 4.23. Compared to human requirements, sturgeon protein was especially rich in histidine and isoleucine (0.82 and 0.92 g/100 g wet weight, respectively) but rather poor in tryptophan (0.14 g). The Mg concentration was fairly good (46.8 mg/100 g), providing more than 15% RDA. Vitamin B12(1.27 μg/100 g), niacin (5.62 mg/100 g), and pyridoxine (0.44 mg/100 g) were able to meet 127, 31, and 22% RDA, respectively. Total collagen was 1.22 g/100 g wet weight, 68% of which was soluble. Xanthine was never detected. Adenine, guanine, and hypoxanthine mean levels were 15.47, 9.94, and 92.71 mg/100 g wet weight, respectively.</abstract><qualityIndicators><score>7.856</score><pdfVersion>1.1</pdfVersion><pdfPageSize>387 x 665 pts</pdfPageSize><refBibsNative>false</refBibsNative><keywordCount>0</keywordCount><abstractCharCount>1564</abstractCharCount><pdfWordCount>8621</pdfWordCount><pdfCharCount>49902</pdfCharCount><pdfPageCount>20</pdfPageCount><abstractWordCount>238</abstractWordCount></qualityIndicators><title>Nutritional Composition of Cultured Sturgeon ( Acipenser spp.)</title><pii><json:string>S0889-1575(96)90024-1</json:string></pii><genre><json:string>research-article</json:string></genre><host><volume>9</volume><pii><json:string>S0889-1575(00)X0026-9</json:string></pii><pages><last>190</last><first>171</first></pages><issn><json:string>0889-1575</json:string></issn><issue>2</issue><genre><json:string>journal</json:string></genre><language><json:string>unknown</json:string></language><title>Journal of Food Composition and Analysis</title><publicationDate>1996</publicationDate></host><categories><wos><json:string>science</json:string><json:string>food science & technology</json:string><json:string>chemistry, applied</json:string></wos><scienceMetrix><json:string>applied sciences</json:string><json:string>agriculture, fisheries & forestry</json:string><json:string>food science</json:string></scienceMetrix></categories><publicationDate>1996</publicationDate><copyrightDate>1996</copyrightDate><doi><json:string>10.1006/jfca.1996.0024</json:string></doi><id>CEB557865C0E70CE9BFB1CFC72E1C104415BFEF0</id><score>0.053294424</score><fulltext><json:item><extension>pdf</extension><original>true</original><mimetype>application/pdf</mimetype><uri>https://api.istex.fr/document/CEB557865C0E70CE9BFB1CFC72E1C104415BFEF0/fulltext/pdf</uri></json:item><json:item><extension>zip</extension><original>false</original><mimetype>application/zip</mimetype><uri>https://api.istex.fr/document/CEB557865C0E70CE9BFB1CFC72E1C104415BFEF0/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/CEB557865C0E70CE9BFB1CFC72E1C104415BFEF0/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">Nutritional Composition of Cultured Sturgeon ( Acipenser spp.)</title><respStmt><resp>Références bibliographiques récupérées via GROBID</resp><name resp="ISTEX-API">ISTEX-API (INIST-CNRS)</name></respStmt><respStmt><resp>Références bibliographiques récupérées via GROBID</resp><name resp="ISTEX-API">ISTEX-API (INIST-CNRS)</name></respStmt><respStmt><resp>Références bibliographiques récupérées via GROBID</resp><name resp="ISTEX-API">ISTEX-API (INIST-CNRS)</name></respStmt></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>ELSEVIER</publisher><availability><p>©1996 Academic Press</p></availability><date>1996</date></publicationStmt><notesStmt><note>Reference to trade names, proprietary products, or specific equipment does not imply endorsement.</note><note type="content">Section title: Regular Article</note></notesStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">Nutritional Composition of Cultured Sturgeon ( Acipenser spp.)</title><author xml:id="author-1"><persName><forename type="first">A.</forename><surname>Badiani</surname></persName><note type="biography">To whom reprint requests should be addressed at Istituto di Approvvigionamenti Annonari, Facoltà di Medicina Veterinaria, Via Tolara di Sopra, 50, 40064 Ozzano Emilia (BO), Italy. Fax: Italy/51/792842.</note><affiliation>To whom reprint requests should be addressed at Istituto di Approvvigionamenti Annonari, Facoltà di Medicina Veterinaria, Via Tolara di Sopra, 50, 40064 Ozzano Emilia (BO), Italy. Fax: Italy/51/792842.</affiliation><affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</affiliation></author><author xml:id="author-2"><persName><forename type="first">P.</forename><surname>Anfossi</surname></persName><affiliation>Istituto di Farmacologia, Farmacocinetica e Tossicologia, University of Bologna, Bologna, Italy</affiliation></author><author xml:id="author-3"><persName><forename type="first">L.</forename><surname>Fiorentini</surname></persName><affiliation>Istituto di Scienze degli Alimenti e della Nutrizione, University of Piacenza, Piacenza, Italy</affiliation></author><author xml:id="author-4"><persName><forename type="first">P.P.</forename><surname>Gatta</surname></persName><affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</affiliation></author><author xml:id="author-5"><persName><forename type="first">M.</forename><surname>Manfredini</surname></persName><affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</affiliation></author><author xml:id="author-6"><persName><forename type="first">N.</forename><surname>Nanni</surname></persName><affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</affiliation></author><author xml:id="author-7"><persName><forename type="first">S.</forename><surname>Stipa</surname></persName><affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</affiliation></author><author xml:id="author-8"><persName><forename type="first">B.</forename><surname>Tolomelli</surname></persName><affiliation>Dipartimento di Biochimica “Giovanni Moruzzi” University of Bologna, Bologna, Italy</affiliation></author></analytic><monogr><title level="j">Journal of Food Composition and Analysis</title><title level="j" type="abbrev">YJFCA</title><idno type="pISSN">0889-1575</idno><idno type="PII">S0889-1575(00)X0026-9</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="1996"></date><biblScope unit="volume">9</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="171">171</biblScope><biblScope unit="page" to="190">190</biblScope></imprint></monogr><idno type="istex">CEB557865C0E70CE9BFB1CFC72E1C104415BFEF0</idno><idno type="DOI">10.1006/jfca.1996.0024</idno><idno type="PII">S0889-1575(96)90024-1</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>1996</date></creation><langUsage><language ident="en">en</language></langUsage><abstract xml:lang="en"><p>Proximate composition and cholesterol content, fatty acid and amino acid profiles, selected mineral (Na, K, Mg, Ca, P, Fe, Zn) and vitamin (niacin, pantothenic acid, pyridoxine, vitamin B12) content, total and soluble collagen content, and purine bases (adenine, guanine, xanthine, hypoxanthine) were determined in cultured sturgeon. White sturgeon (Acipenser transmontanus), Italian sturgeon (Acipenser naccarii) and Siberian sturgeon (Acipenser baeri) were individually analyzed. The results were reported as a whole, since no commercial distinction is made between the three species. Mean content (per 100 g wet weight) of protein, lipid, ash, and cholesterol was 19.23 g, 7.63 g, 1.09 g, and 66 mg, respectively. Saturated, monounsaturated, and polyunsaturated (PUFA) fatty acid contents were 1.76, 3.12, and 1.46 g/100 g wet weight, respectively;n− 3 PUFAs reached 1.18 g/100 g, whereasn− 6 PUFAs were 0.28 g/100 g. Then− 3/n− 6 ratio was 4.23. Compared to human requirements, sturgeon protein was especially rich in histidine and isoleucine (0.82 and 0.92 g/100 g wet weight, respectively) but rather poor in tryptophan (0.14 g). The Mg concentration was fairly good (46.8 mg/100 g), providing more than 15% RDA. Vitamin B12(1.27 μg/100 g), niacin (5.62 mg/100 g), and pyridoxine (0.44 mg/100 g) were able to meet 127, 31, and 22% RDA, respectively. Total collagen was 1.22 g/100 g wet weight, 68% of which was soluble. Xanthine was never detected. Adenine, guanine, and hypoxanthine mean levels were 15.47, 9.94, and 92.71 mg/100 g wet weight, respectively.</p></abstract></profileDesc><revisionDesc><change when="1996-01-11">Modified</change><change when="1996">Published</change><change xml:id="refBibs-istex" who="#ISTEX-API" when="2016-11-20">References added</change><change xml:id="refBibs-istex" who="#ISTEX-API" when="2017-01-13">References added</change><change xml:id="refBibs-istex" who="#ISTEX-API" when="2017-01-16">References added</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/CEB557865C0E70CE9BFB1CFC72E1C104415BFEF0/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Elsevier converted-article found"><istex:xmlDeclaration>version="1.0" encoding="utf-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//ES//DTD journal article DTD version 4.5.2//EN//XML" URI="art452.dtd" name="istex:docType"></istex:docType><istex:document><converted-article version="4.5.2" docsubtype="fla" xml:lang="en"><item-info><jid>YJFCA</jid><aid>90024</aid><ce:pii>S0889-1575(96)90024-1</ce:pii><ce:doi>10.1006/jfca.1996.0024</ce:doi><ce:copyright type="full-transfer" year="1996">Academic Press</ce:copyright></item-info><head><ce:article-footnote><ce:label>☆</ce:label><ce:note-para>Reference to trade names, proprietary products, or specific equipment does not imply endorsement.</ce:note-para></ce:article-footnote><ce:dochead><ce:textfn>Regular Article</ce:textfn></ce:dochead><ce:title>Nutritional Composition of Cultured Sturgeon (<ce:italic>Acipenser</ce:italic>spp.)</ce:title><ce:author-group><ce:author><ce:given-name>A.</ce:given-name><ce:surname>Badiani</ce:surname><ce:cross-ref refid="A1"><ce:sup>a</ce:sup></ce:cross-ref><ce:cross-ref refid="FN2">2</ce:cross-ref></ce:author><ce:author><ce:given-name>P.</ce:given-name><ce:surname>Anfossi</ce:surname><ce:cross-ref refid="A2"><ce:sup>b</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>L.</ce:given-name><ce:surname>Fiorentini</ce:surname><ce:cross-ref refid="A3"><ce:sup>c</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>P.P.</ce:given-name><ce:surname>Gatta</ce:surname><ce:cross-ref refid="A1"><ce:sup>a</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>M.</ce:given-name><ce:surname>Manfredini</ce:surname><ce:cross-ref refid="A1"><ce:sup>a</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>N.</ce:given-name><ce:surname>Nanni</ce:surname><ce:cross-ref refid="A1"><ce:sup>a</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>S.</ce:given-name><ce:surname>Stipa</ce:surname><ce:cross-ref refid="A1"><ce:sup>a</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>B.</ce:given-name><ce:surname>Tolomelli</ce:surname><ce:cross-ref refid="A4"><ce:sup>d</ce:sup></ce:cross-ref></ce:author><ce:affiliation id="A1"><ce:label>a</ce:label><ce:textfn>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</ce:textfn></ce:affiliation><ce:affiliation id="A2"><ce:label>b</ce:label><ce:textfn>Istituto di Farmacologia, Farmacocinetica e Tossicologia, University of Bologna, Bologna, Italy</ce:textfn></ce:affiliation><ce:affiliation id="A3"><ce:label>c</ce:label><ce:textfn>Istituto di Scienze degli Alimenti e della Nutrizione, University of Piacenza, Piacenza, Italy</ce:textfn></ce:affiliation><ce:affiliation id="A4"><ce:label>d</ce:label><ce:textfn>Dipartimento di Biochimica “Giovanni Moruzzi” University of Bologna, Bologna, Italy</ce:textfn></ce:affiliation><ce:footnote id="FN2"><ce:label>2</ce:label><ce:note-para>To whom reprint requests should be addressed at Istituto di Approvvigionamenti Annonari, Facoltà di Medicina Veterinaria, Via Tolara di Sopra, 50, 40064 Ozzano Emilia (BO), Italy. Fax: Italy/51/792842.</ce:note-para></ce:footnote></ce:author-group><ce:date-received day="29" month="8" year="1995"></ce:date-received><ce:date-revised day="11" month="1" year="1996"></ce:date-revised><ce:abstract><ce:section-title>Abstract</ce:section-title><ce:abstract-sec><ce:simple-para>Proximate composition and cholesterol content, fatty acid and amino acid profiles, selected mineral (Na, K, Mg, Ca, P, Fe, Zn) and vitamin (niacin, pantothenic acid, pyridoxine, vitamin B<ce:inf>12</ce:inf>) content, total and soluble collagen content, and purine bases (adenine, guanine, xanthine, hypoxanthine) were determined in cultured sturgeon. White sturgeon (<ce:italic>Acipenser transmontanus</ce:italic>), Italian sturgeon (<ce:italic>Acipenser naccarii</ce:italic>) and Siberian sturgeon (<ce:italic>Acipenser baeri</ce:italic>) were individually analyzed. The results were reported as a whole, since no commercial distinction is made between the three species. Mean content (per 100 g wet weight) of protein, lipid, ash, and cholesterol was 19.23 g, 7.63 g, 1.09 g, and 66 mg, respectively. Saturated, monounsaturated, and polyunsaturated (PUFA) fatty acid contents were 1.76, 3.12, and 1.46 g/100 g wet weight, respectively;<ce:italic>n</ce:italic>− 3 PUFAs reached 1.18 g/100 g, whereas<ce:italic>n</ce:italic>− 6 PUFAs were 0.28 g/100 g. The<ce:italic>n</ce:italic>− 3/<ce:italic>n</ce:italic>− 6 ratio was 4.23. Compared to human requirements, sturgeon protein was especially rich in histidine and isoleucine (0.82 and 0.92 g/100 g wet weight, respectively) but rather poor in tryptophan (0.14 g). The Mg concentration was fairly good (46.8 mg/100 g), providing more than 15% RDA. Vitamin B<ce:inf>12</ce:inf>(1.27 μg/100 g), niacin (5.62 mg/100 g), and pyridoxine (0.44 mg/100 g) were able to meet 127, 31, and 22% RDA, respectively. Total collagen was 1.22 g/100 g wet weight, 68% of which was soluble. Xanthine was never detected. Adenine, guanine, and hypoxanthine mean levels were 15.47, 9.94, and 92.71 mg/100 g wet weight, respectively.</ce:simple-para></ce:abstract-sec></ce:abstract></head></converted-article></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Nutritional Composition of Cultured Sturgeon ( Acipenser spp.)</title></titleInfo><titleInfo type="alternative" lang="en" contentType="CDATA"><title>Nutritional Composition of Cultured Sturgeon (</title></titleInfo><name type="personal"><namePart type="given">A.</namePart><namePart type="family">Badiani</namePart><affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</affiliation><description>To whom reprint requests should be addressed at Istituto di Approvvigionamenti Annonari, Facoltà di Medicina Veterinaria, Via Tolara di Sopra, 50, 40064 Ozzano Emilia (BO), Italy. Fax: Italy/51/792842.</description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">P.</namePart><namePart type="family">Anfossi</namePart><affiliation>Istituto di Farmacologia, Farmacocinetica e Tossicologia, University of Bologna, Bologna, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">L.</namePart><namePart type="family">Fiorentini</namePart><affiliation>Istituto di Scienze degli Alimenti e della Nutrizione, University of Piacenza, Piacenza, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">P.P.</namePart><namePart type="family">Gatta</namePart><affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">M.</namePart><namePart type="family">Manfredini</namePart><affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">N.</namePart><namePart type="family">Nanni</namePart><affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">S.</namePart><namePart type="family">Stipa</namePart><affiliation>Istituto di Approvvigionamenti Annonari, University of Bologna, Bologna, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">B.</namePart><namePart type="family">Tolomelli</namePart><affiliation>Dipartimento di Biochimica “Giovanni Moruzzi” University of Bologna, Bologna, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="Full-length article"></genre><originInfo><publisher>ELSEVIER</publisher><dateIssued encoding="w3cdtf">1996</dateIssued><dateModified encoding="w3cdtf">1996-01-11</dateModified><copyrightDate encoding="w3cdtf">1996</copyrightDate></originInfo><language><languageTerm type="code" authority="iso639-2b">eng</languageTerm><languageTerm type="code" authority="rfc3066">en</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract lang="en">Proximate composition and cholesterol content, fatty acid and amino acid profiles, selected mineral (Na, K, Mg, Ca, P, Fe, Zn) and vitamin (niacin, pantothenic acid, pyridoxine, vitamin B12) content, total and soluble collagen content, and purine bases (adenine, guanine, xanthine, hypoxanthine) were determined in cultured sturgeon. White sturgeon (Acipenser transmontanus), Italian sturgeon (Acipenser naccarii) and Siberian sturgeon (Acipenser baeri) were individually analyzed. The results were reported as a whole, since no commercial distinction is made between the three species. Mean content (per 100 g wet weight) of protein, lipid, ash, and cholesterol was 19.23 g, 7.63 g, 1.09 g, and 66 mg, respectively. Saturated, monounsaturated, and polyunsaturated (PUFA) fatty acid contents were 1.76, 3.12, and 1.46 g/100 g wet weight, respectively;n− 3 PUFAs reached 1.18 g/100 g, whereasn− 6 PUFAs were 0.28 g/100 g. Then− 3/n− 6 ratio was 4.23. Compared to human requirements, sturgeon protein was especially rich in histidine and isoleucine (0.82 and 0.92 g/100 g wet weight, respectively) but rather poor in tryptophan (0.14 g). The Mg concentration was fairly good (46.8 mg/100 g), providing more than 15% RDA. Vitamin B12(1.27 μg/100 g), niacin (5.62 mg/100 g), and pyridoxine (0.44 mg/100 g) were able to meet 127, 31, and 22% RDA, respectively. Total collagen was 1.22 g/100 g wet weight, 68% of which was soluble. Xanthine was never detected. Adenine, guanine, and hypoxanthine mean levels were 15.47, 9.94, and 92.71 mg/100 g wet weight, respectively.</abstract><note>Reference to trade names, proprietary products, or specific equipment does not imply endorsement.</note><note type="content">Section title: Regular Article</note><relatedItem type="host"><titleInfo><title>Journal of Food Composition and Analysis</title></titleInfo><titleInfo type="abbreviated"><title>YJFCA</title></titleInfo><genre type="journal">journal</genre><originInfo><dateIssued encoding="w3cdtf">199606</dateIssued></originInfo><identifier type="ISSN">0889-1575</identifier><identifier type="PII">S0889-1575(00)X0026-9</identifier><part><date>199606</date><detail type="volume"><number>9</number><caption>vol.</caption></detail><detail type="issue"><number>2</number><caption>no.</caption></detail><extent unit="issue pages"><start>97</start><end>191</end></extent><extent unit="pages"><start>171</start><end>190</end></extent></part></relatedItem><identifier type="istex">CEB557865C0E70CE9BFB1CFC72E1C104415BFEF0</identifier><identifier type="DOI">10.1006/jfca.1996.0024</identifier><identifier type="PII">S0889-1575(96)90024-1</identifier><accessCondition type="use and reproduction" contentType="copyright">©1996 Academic Press</accessCondition><recordInfo><recordContentSource>ELSEVIER</recordContentSource><recordOrigin>Academic Press, ©1996</recordOrigin></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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