Chemical Composition and Processability of Farmed Sturgeon Hybrids with Special Emphasis on Bester
Identifieur interne : 001427 ( Main/Merge ); précédent : 001426; suivant : 001428Chemical Composition and Processability of Farmed Sturgeon Hybrids with Special Emphasis on Bester
Auteurs : Helmut Wedekind [Allemagne]Source :
- International Review of Hydrobiology [ 1434-2944 ] ; 2002-11.
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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.
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DOI: 10.1002/1522-2632(200211)87:5/6<621::AID-IROH621>3.0.CO;2-7
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