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- [1] Influence of commercial diets on quality aspects of cultured gulf of Mexico surgeon (Ancipenser oxyrinchus desotoi)JOURNAL OF FOOD SCIENCE, 2004, 69 (07) : S278 - S284Oliveira, ACMO'Keefe, SFBalaban, MSims, CAPortier, KM
Composition and consumer attribute analysis of smoked fillets of gulf sturgeon (ancipenser oxyrinchus desotoi) fed different commercial diets
被引：0
|作者：
Oliveira, A.C.M.
Balaban, M.O.
O'Keefe, S.F.
机构：
[1] Fishery Industrial Technology Center, Univer Sity of Alaska Fairbanks, Kodiak, AK 99615, United States
[2] Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, United States
[3] Department of Food Science and Technology, Virginia Tech., Blacksburg, VA 24061, United States
[4] 118 Trident Way, Kodiak, AK 99615, United States
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Sturgeons were fed on commercially available diets for hybrid bass;
catfish or trout. The impact of these diets on the quality of the smoked fillets was investigated through determination of proximate composition;
fatty acid profiles and sensory characteristics. Sensory analysis showed significant differences in moistness;
saltiness and acceptability. No significant differences were detected in fattiness and smoked flavor intensity. Proximate analysis revealed an approximate 10% decrease in moisture content together with an estimated 3% salt uptake due to brining and smoking. Results showed that smoking did not adversely affect the fatty acid profile of the fillets. The commercial fish diets tested had no detrimental impact on the composition of the smoked product. Trout and bass diet provided higher levels of EPA and DHA in sturgeon fillets than the catfish diet. Consequently;
ratios of ω3-ω6 fatty acids determined for the smoked fillets of sturgeon fed on either bass or trout diet were twice the value determined for the smoked fillets of sturgeon fed on catfish diet. © 2006 by The Haworth Press;
Inc. All rights reserved;
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Journal article (JA)
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页码：33 / 48
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