Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus)
Contributo in Atti di convegno
Data di Pubblicazione:
2007
Citazione:
Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus) / F. Caprino, F. Bellagamba, M.L. Busetto, I. Giani, V.M. Moretti - In: Recent Advances in Food Analysis / [a cura di] J. Pulkrabova, M. Suchanova, M. Tomaniova. - 3. ed. - Prague, Czech Republic : Michel Nielen and Jana Hajslova, 2007. - ISBN 978-80-7080-659-3. - pp. 11-11 (( Intervento presentato al 3. convegno Third International Symposium on Recent Advances in Food Analysis tenutosi a Prague, Czech Republic nel November 7-9 2007.
Abstract:
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.
Tipologia IRIS:
03 - Contributo in volume
Elenco autori:
F. Caprino, F. Bellagamba, M.L. Busetto, I. Giani, V.M. Moretti
Link alla scheda completa:
Titolo del libro:
Recent Advances in Food Analysis