Processing the flesh of cultured H. huso and A. persicus and assessment of export quality

Since the first time the project of processing the flesh of cultured Sturgeon carryout in IRAN, we have required to primary data about various organs weightpercent features, the percent of Eatable fillet, Food value, rigor mortis time, theresistance of fish in brown tank in handling conditions to 1:2(ice - fish) andsubsequently sampled fillets are investigated in freezing storage conditions in chillroom, also we studied on a new kipper product and the quality of the smokedsamples evaluated. The results showed in H.huso the rigor mortis starts 7h aftercatching and continues for 5h , but in cultured A.persicus rigor mortis start 3hafter catching and continues for 4h (at 20-24 co ). The analysis of food value showed that the protein content in cultured H.huso andA.persicus was 17.29 and 17.5 percent recpectively and fat content in H.huso andA.persicus was 3.1 and 2.5 percent respectively. The eatable fillet content in cultured H.huso and A.persicus was 59 and 47 percentrespectively. Length of fillet in H.huso was 60 cm and fillet width in the biggest andsmallest part was 15 and 4 cm respecively .In A. pesicus fillet length was 54cm. Andfillet width in the biggest and smallest part 13 and 3 cm respectively and thethickness of fillet in H.huso and A.persicus was 2 and 1.6 cm respectively . The quallity evaluation (chemical experiment) of stored samples in the browntank with ice to 1:2 from zero phases by 144h (6 days) indicated that in optimalconditions the cultured A.persicus conserved by 120h but this time in H.husoreached to 144h. Also the results of microbiocal experiments of the samplesshowed afew colonis (1- 2) in total count. The quality evaluation (chemical, microbiocal and organoleptic experiments) inwhich carried out on the fillet and kipper product for 6 months showed that all thecharacteristies of the mentioned products were compatible with standard andapplication of the new and modern packing technology can enhance the added ofproducts.

Iranian Fisheries Science Research Institute

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