The effect of white sturgeon (Acipenser transmontanus) ovarian fat deposition on caviar yield and nutritional quality: introducing image processing method for sturgeon ovary fat determination

International Aquatic Research - Tập 7 - Trang 263-272 - 2015
Mahmoudreza Ovissipour1, Hamzah M. Al-Qadiri2, Xiaonan Lu3, Yaxi Hu3, Carolyn F. Ross1, Joel P. Van Eenennaam4, Serge I. Doroshov4, Barbara Rasco1
1School of Food Science, Washington State University, Pullman, USA
2Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan
3Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, Canada
4Department of Animal Science, University of California, Davis, USA

Tóm tắt

Image analysis can predict the fat content of sturgeon ovaries that had been categorized as having a low, medium, and high fat content based upon the caviar yield expressed as a percent of the total ovary weight, and were correlated with the chemical measurement of total fat (R 2 = 0.83). The fatty acid composition of eggs was not influenced by ovary fat content. Palmitic acid (16:00) was the most abundant saturated fatty acid and oleic acid (18:1n-9) the most predominant monounsaturated fatty acids in sturgeon eggs regardless of the ovary fat content. No significant differences (P > 0.05) were observed in docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in eggs from fish with different fat ovaries. Fourier transform infrared spectroscopy (FT-IR) coupled with principal component analysis indicated no significant difference in chemical compositions in sturgeon eggs separated from ovaries of different fat contents confirming the fatty acid composition results.

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International Aquatic Research

Tập 7

263-272

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