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KMID : 1134820180470040447
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 4 p.447 ~ p.454
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Comparison of Sensory and Nutritional Characterizations between Sea-Reared and Freshwater Sturgeons Acipenser oxyrinchus
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Nam Ki-Ho
Kim Yeon-Kye
Park Sun-Young
Lee Kyung-Don
Cha Jang-Woo
Lee Gyeong-Jin
Kim Jin-Soo
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Abstract
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This study was conducted to compare the sensory and nutritional characteristics between sea-reared and freshwater sturgeons Acipenser oxyrinchus. The proximate composition of sea-reared sturgeon was 78.0% moisture, 19.1% crude protein, 1.5% crude lipid, and 1.1% ash. Thus, moisture content was lower while crude protein, crude lipid, and ash contents were higher than those of freshwater sturgeon. Regardless of culture methods, energy content of sturgeon muscle was 88.5∼95.9 kcal/100 g. The Hunter color values of sea-reared sturgeon were 64.2 for lightness, 4.4 for redness, and 14.1 for yellowness. Thus, lightness and yellowness were lower while redness was higher than those of freshwater sturgeon. The hardness of sea-reared sturgeon was 4.1 kg/cm2, which was not significantly different (P<0.05) than that of freshwater sturgeon. The odor intensity of sea-reared sturgeon was 436.0 level, which was higher than that of freshwater sturgeon. The total amino acid content of sea-reared sturgeon was 19.0 g/100 g, which was higher than that of freshwater sturgeon. The major amino acids of the sturgeons were aspartic acid, glutamic acid, leucine, and lysine. The mineral contents and fatty acid composition of sea-reared sturgeon were similar to those of freshwater sturgeon. The results suggest that there were slight differences in sensory and nutritional characteristics between sea-reared and freshwater sturgeons.
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KEYWORD
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sturgeon, sea-reared fish, sea-reared sturgeon, Acipenser oxyrinchus
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