Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus)

Abstract

; Phone: 0039 02 50315759;Caviars are the salt-cured and preserved eggs of many sturgeon species that have been separated from the supporting connective tissue. The most famous and valuable caviars are produced from harvested sturgeons in the area of Caspian Sea, namely Beluga (Huso huso), Osetra (Acipenser gueldenstaedtii) and Sevruga caviar (Acipenser stellatus). Over the past few decades, owing to the strong demand for sturgeon caviar, the over-exploitation of natural stocks has led to a dramatic decreases of the supplies. To protect these endangered species, in 1997 the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) decided to limit trade of caviar by listing all sturgeon species on the Annex II of the convention.The lack of supply and the continuous demand for this product have increased the feasibility of caviar production from aquaculture. There are high quality and environmentally friendly alternatives available such as caviar produced from farmed white sturgeon (Acipenser transmontanus) in Italy, Siberian sturgeon (Acipenser baerii) in France and Germany, Adriatic sturgeon (Acipenser naccarii) in Italy and Spain. Among pure species, Acipenser stellatus, the beluga and the paddlefish (Polyodon spathula) are reared mainly in extensive or semi-intensive farming on a limited scale. The successful of producing caviar from farmed sturgeon has arisen several investigations aiming to produce the chemical characterization of the product. Biochemical assays together with sensory studies have been carried out with the purpose to determine whether compositional and sensory differences might be observed between caviar from farmed and wild sturgeon.The study was designed to characterize caviar from farmed white sturgeons (Acipenser transmontanus) subjected to different dietary treatments before eggs collection. Fifty caviar samples from fifty farmed sturgeons have been analyzed for proximate composition, fatty acid and volatile compounds.

Fatty acid and Amino acid Profiles of Domestic and Wild Beluga (Huso huso) Roe and Impact on Fertilization Ratio

“…The proximate composition of the beluga roe, both cultivated and wild, were within the range reported for sturgeon roe by other researchers (Table 1) [25,26]. However the fatty acid profile of the cultivated and wild sturgeon roes was different and it is likely that the reduced levels of polyunsaturated fatty acids negatively affected fertilization ratio in the cultivated beluga sturgeon.…”

Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix

“…Most of the aldehydes detected in cooked silver carp were n-aldehydes, most of which were derived from the oxidation of the double carbon-carbon bond of unsaturated fatty acids present in fish flesh, predominantly n-6 or n-9 PUFA or monosaturated fatty acids (MUFA) [12]. It has been reported that hexanal, heptanal, octanal and nonanal are generated from oleic acid and linoleic acids [13]. n-Alkanals from hexanal to decanal are aromatics and provide aspects of grassy, green and fatty (hexanal; threshold 4.5 ppb), fatty and citrus (heptanal; threshold 3 ppd), fatty, soapy and green (octanal; threshold 0.7 ppb), fatty, citrus and green (nonanal; threshold 1 ppb) and fatty and grass (decanal; threshold 0.7 ppb) [14].…”

“…The mass spectrometer scanned masses from m/z 33 to 400. Retention indices (RI) of the compounds' relative mixture of n-alkanes (8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20) were determined. Identification of the compounds was based on a comparison of (1) the RI with that of the standard or with those reported in the literature; (2) mass spectra with those in the database of NIST 98 and Wiley 6.0.…”

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“…In terms of dry matter in both samples, only salt content made difference for caviar. Caprino et al (2008) have reported moisture, total lipid, crude protein and ash in caviar of fish that fed with soybean oil+fish oil combination as; 54.41%, 11.04%, 25.39% and 3.79% respectively.…”