Proximate composition and fatty acid profile of muscles from the Siberian sturgeon (Acipenser baeri Brandt) x green sturgeon (Acipenser medirostris Ayres) hybrid
2006
Jankowska, B.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Meat Technology and Chemistry | Kolman, R.,Inland Fisheries Institute, Olsztyn (Poland) | Kwiatkowska, A.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Meat Technology and Chemistry | Szczepkowska, B.,Inland Fisheries Institute, Olsztyn (Poland)
The aim of the study was to compare the proximate composition and fatty acid profile of the white (m. lateralis magnus) and red (m. rectus lateralis) muscle as well as of the dorsal and ventral part of the white muscle from the Siberian sturgeon x green sturgeon hybrid. The analysis of proximate components showed that the white and red muscle differed in fat content (6.05 percent vs. 9.67 percent) and in water content (77.72 percent vs. 74.13 percent), but had comparable concentrations of protein and ash. An identical relationship was observed while comparing the dorsal and ventral part of the white muscle: the latter contained more fat (7.38 percent vs. 5.14 percent) and less water (76.44 percent vs. 78.72 percent). The qualitative fatty acid profile of the above body parts of the hybrid was almost the same, differences were found only in the concentrations of some fatty acids and their groups. The red muscle and the ventral part had a higher fat content, and so contained relatively more monounsaturated fatty acids MUFAs (54.86 percent vs. 44.04 percent and 45.56 percent vs. 41.45 percent) and less polyunsaturated fatty acids PUFAs (20.48 percent vs. 29.07 percent and 28.27 percent vs. 32.29 percent)
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Central Agricultural Library