Evaluation of some qualitative variations in frozen fillets of beluga (Huso huso) fed by different carbohydrate to lipid ratios

In this study, juvenile beluga ( Huso huso ) was fed by the diets containing different carbohydrate to lipid ratios for 5 months. At the end of culture period, proximate compositions of the fish carcasses (moisture, protein, lipid, and ash) were measured. Then, qualitative changes in the fishes were...

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Bibliographic Details
Published in:Journal of food science and technology 2014-03, Vol.51 (3), p.430-439
Main Authors: Asghari, Masoud, Shabanpour, Bahareh, Pakravan, Somayeh
Format: Article
Language:English
Subjects:
Agronomy
Amino acids
Carbohydrates
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cold storage
Diet
Fatty acids
Fish
Food
Food Science
Freezing
Lipid peroxidation
Lipids
Natural resources
Nutrition
Nutrition research
Original
Original Article
Proteins
Ratios
Statistical analysis
Storage
Sturgeon
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Summary:In this study, juvenile beluga ( Huso huso ) was fed by the diets containing different carbohydrate to lipid ratios for 5 months. At the end of culture period, proximate compositions of the fish carcasses (moisture, protein, lipid, and ash) were measured. Then, qualitative changes in the fishes were evaluated during 6 months frozen storage (−20 °C) along with recording changes in their Total Volatile Bases Nitrogen (TVN), Thiobarbituric Acid (TBA), Free Fatty Acids (FFA), pH, and muscle texture profile analysis. The results of proximate analysis of the carcasses showed that moisture, protein, and ash of the carcasses increased significantly ( p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-011-0523-9