Production value, chemical composition and colour of fillets of the reciprocal hybrid of Siberian sturgeon with green sturgeon (Acipenser baeri Br × (Acipenser baeri × Acipenser medirostrisAyres)

Jankowska, B.; Kolman, R.; Szczepkowski, M.; Żmijewski, Tomasz

doi:10.17221/4160-cjas

Cited by 17 publications

(5 citation statements)

References 10 publications

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“…than the Siberian sturgeon tissue examined in this study. In the muscle tissue of sturgeon from Poland analyzed by other authors [31], the protein content reached 14.3-16.5% and the fat content 6.4-9.5%. e protein level determined for this species in the present study remained within the above range, but the fat content was higher.…”

Section: Resultsmentioning

confidence: 80%

Species Variations in the Proximate Composition, Amino Acid Profile, and Protein Quality of the Muscle Tissue of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish

Pyz‐Łukasik

Paszkiewicz

2018

Journal of Food Quality

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This study determined the proximate composition, energy value, amino acid profile, and protein quality of the muscle tissue of four food fish species. The fish analyzed contained 78.90–69.89% water, 18.25–15.69% protein, and 2.28–12.57% fat. The energy value of the muscle tissue ranged from 93.50 to 175.83 kcal/100 g. The contents of amino acids in 100 g of protein were 47.64–45.86 g for total essential amino acids (TEAA), 52.36–54.14 g for total neutral amino acids (TNAA), 3.14–2.25 g for total sulphur amino acids (TSAA), and 7.23–7.81 g for total aromatic amino acids (TArAA). The essential amino acid (EAA) composition of the fish was compared with the standard protein, and Chemical Score (CS), Protein Digestibility-Corrected Amino Acid Score (PDCAAS), and Essential Amino Acid Index (EAAI) were calculated. The quality of the muscle tissue proteins of all four fish species was high. These fish can constitute a healthy addition to the human diet.

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Section: Resultsmentioning

confidence: 80%

Species Variations in the Proximate Composition, Amino Acid Profile, and Protein Quality of the Muscle Tissue of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish

Pyz‐Łukasik

Paszkiewicz

2018

Journal of Food Quality

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“…Sturgeon fish is the largest, popular and valuable fish in the estuaries of Yangtze river of China, as well as in the world, ranging from 2 to 5 m and 200 to 500 kg in length and weight, respectively [5][6][7][8]. Despite of an excellent source in nutritional composition (15-21% protein, 0.13-4.5% fat, and 1-2.8% ash content) and tasty flesh, sturgeon fish has been largely used for commercial luxury food products, such as caviar since 2000 [9][10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Abraha¹,

Mahmud²,

Admassu³

et al. 2018

J Nutr Food Sci

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This research was aimed to evaluate the physico-chemical and nutritional qualities of biscuit produced from sturgeon fillet protein concentrate (SFPC), based on gross chemical composition, effects of SFPC incorporation, and storage stability for six months. SFPC was used in production of biscuits by replacing low gluten wheat flour by 5%, 7% and 10% to ensure the quality and acceptability of the biscuit. The obtained results for biscuits fortified with SFPC revealed that the nutritional and proximate composition of biscuits were significantly (P ≤ 0.05) improved: moisture (4.75 ± 0.08-4.76 ± 0.11), protein (14.63 ± 0.12-19.52 ± 0.12), fat (16.20 ± 0.06-16.50 ± 0.17), ash (1.53 ± 0.04-1.66 ± 0.12). Total amino acids were: 6. 93, 13.15, 13.93, and 17.20; and essential amino acids: 2.43, 5.29, 5.87, and 7.48 gram/100 gram, for 0%, 5%, 7% and 10% SFPC, respectively. Leucine was the major amino acid in 5% and 7% SFP, while Leucine, Phenylalanine and lysine were the major amino acid in 10% SFPC. The obtained results also showed the produced fish biscuit and SFPC had a good physico-chemical quality. In addition that fish biscuit protein characterized with a good nutritional protein quality as it composed of all essential amino acids. Microbial and physico-chemical results revealed that the shelf life of biscuit supplemented with SFPC were more than 6 months. The obtained results also showed the supplementation of SFPC into the wheat flour mix ratio used for making biscuits at level up to 10% improved the most nutritional content, rheological properties of prepared biscuits dough batches and physical, and sensory quality characteristics of the final biscuit products. Therefore, the present results recommended that it should be directed towards the utilization of SFPC products in food products fortification, especially cereal products up to the concentration of 7-10% depending upon the fortified food product. *The values in the table are the mean of triplicates with standard deviation (±). Mean values followed by the same latter in the column are not significantly different (P ≥ 0.05)

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“…Similarly to the current study, the L * value increased in storage time of meagre fillet (Hernández et al, ). The L * values for fresh S. sturgeon and sturgeon hybrid were within the ranges of 67.70–59.20 (Jankowska, Kolman, Szczepkowski, & Żmijewski, ). In this study, the L * values determined for the muscles of S. sturgeon remained within these ranges during the entire storage period.…”

Section: Discussionmentioning

confidence: 94%

Shelf life of grass carp, bighead carp, Siberian sturgeon, and wels catfish stored under refrigerated conditions

Pyz‐Łukasik

Paszkiewicz

2018

Journal of Food Safety

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Microbiological, pH, color and texture changes in the muscles of grass carp, bighead carp, Siberian sturgeon, and wels catfish during 14 days of refrigeration storage were investigated. The level of aerobic bacteria that is unacceptable for fresh fish (7.0 log cfu/g) was reached only in wels catfish muscles during this period. The pH values in the muscle tissues that were of unacceptable quality, from the investigated fish species, ranged between 6.32 and 6.75. The herbivorous fish species displayed a change in the muscle tissue color. The L* parameter value for the fish of unacceptable quality was higher by 9.7% (grass carp) and up to 22.7% (bighead carp) than for fresh fish. The fish species gradually lost hardness and toughness during the storage period. The hardness of the fish of unacceptable quality was lower by 25.8–64% and the toughness by 25.2–60.8% as against fresh fish. The earliest unacceptable organoleptic quality occurred in wels catfish (6 days of storage), followed by grass carp, bighead carp, and S. sturgeon (12 days of storage). Practical applications Grass carp, bighead carp, Siberian sturgeon, and wels catfish are food fish of commercial significance in many countries. Fresh fish are highly perishable foods. One of the methods of preservation fresh fish is storage in refrigeration conditions. This method is widely used in the fish industry and distribution. The results of this study can be used by manufacturers, distributors, traders, and in scientific studies on the shelf life of fish stored in refrigeration conditions.

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Production value, chemical composition and colour of fillets of the reciprocal hybrid of Siberian sturgeon with green sturgeon (Acipenser baeri Br × (Acipenser baeri × Acipenser medirostrisAyres)

Cited by 17 publications

References 10 publications

Species Variations in the Proximate Composition, Amino Acid Profile, and Protein Quality of the Muscle Tissue of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish

Species Variations in the Proximate Composition, Amino Acid Profile, and Protein Quality of the Muscle Tissue of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Shelf life of grass carp, bighead carp, Siberian sturgeon, and wels catfish stored under refrigerated conditions

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