2020
DOI: 10.3390/fishes5010009
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Sturgeon Meat and Caviar Quality from Different Cultured Species

Abstract: Sturgeon raw eggs, caviar and meat obtained from different species reared in an Italian production plant were evaluated for their chemical composition, in order to improve their appreciation on the market and to detect any eventual distinctness related to the species. Mainly, fatty acid (FA) profile of eggs and caviar, determined by Gas-Chromatography coupled to Flame Ionization Detection, showed variability in the interspecific comparison, highlighted by chemometric methods (Linear Discriminant Analysis). Gen… Show more

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Cited by 16 publications
(22 citation statements)
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“…The presence of such aldehydes in sturgeon caviar at higher concentration at t3 is certainly related to the breakdown of the radicals of the most representative fatty acids in the matrix during the ripening time. As evidenced by many authors, in fact, oleic acid, linoleic acid, EPA and DHA represent more than 50% of total fatty acids in caviar from farmed sturgeon [7,9,10,42]. In addition, we found 3-methylbutanal and 2-methylbutanal, which are generally considered as key spoilage indicators derived by microbial activity [43][44][45], a consequence of amino acid degradation [29].…”
Section: Caviar Vocs Identification and Quantificationsupporting
confidence: 59%
“…The presence of such aldehydes in sturgeon caviar at higher concentration at t3 is certainly related to the breakdown of the radicals of the most representative fatty acids in the matrix during the ripening time. As evidenced by many authors, in fact, oleic acid, linoleic acid, EPA and DHA represent more than 50% of total fatty acids in caviar from farmed sturgeon [7,9,10,42]. In addition, we found 3-methylbutanal and 2-methylbutanal, which are generally considered as key spoilage indicators derived by microbial activity [43][44][45], a consequence of amino acid degradation [29].…”
Section: Caviar Vocs Identification and Quantificationsupporting
confidence: 59%
“…Since the distribution of the scores for Canonical-1 and Canonical-2 were confirmed for their normality and homoscedasticity, comparison among groups centroids scores were performed by mean of ANOVA and the Tukey-HSD test. Furthermore, in a successive step, thirty-seven caviar samples [27,28] were included in the dataset. The model was developed using roes from fish species analysed in this study as training set, including in the new matrix the variables selected in the previous steps, and caviar samples as validation set.…”
Section: Discussionmentioning
confidence: 99%
“…All samples of fish roes analysed in this study (Table 3) showed a prevalence of polyunsaturated fatty acids (PUFA), reaching amounts up to 52.4%, on monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA). PUFA are present in fish eggs in large amounts since they represent an optimal nutritional supply for the growth of the embryo and the larva [28]. Particularly, we recorded a relevant proportion of n3 series FA on n6 series FA in all samples.…”
Section: Nutritional Quality and Authenticity Of Fish Roesmentioning
confidence: 97%
“…Although initially sturgeon aquaculture was dedicated mainly to caviar production, in recent decades, demand for sturgeon meat has shown a positive trend with consumer acceptance [ 10 ], and this trend will be accentuated as the level of awareness of its undeniable nutritional values increases [ 11 ]. In caviar farms, females can be identified after 2–5 years when, depending on the species, they begin to differentiate sexually [ 12 ].…”
Section: Introductionmentioning
confidence: 99%