International Journal of Aquaculture, 2018, Vol.8, No.7, 43-52
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density as well as inadequate micronutrient content like vitamins (Wani et al., 2015). Fortification of bakery
products with freshwater fish powder can be a way to improve quality of biscuit and a vehicle of nutrients to
consumers, particularly young consumers. Therefore, it is highly recommended to eat functional foods (biscuit)
which are supplemented with fish and fish products (Neiva et al., 2011). The present work centers on reviewing
current scientific literatures on the significant role of fish biscuit towards human health, as well as vital function
of sturgeon fish.
1 Description of Sturgeon
The sturgeon fish species are under the family of Acipenseridae and included four genera
Acipenser
,
Huso
,
Scaphirhynchus
and
Pseudoscaphirhynchus
. They have unique physical appearance whisker-like barbels, exterior
scutes, and a heterocercal caudal fin (Cateric, 2004).
Sturgeons are one of the most valuable fish families and important commodities on earth (Burke and Nash, 2014).
They occupied diverse habitats in the world mostly in the northern hemisphere. The unfertilized roe, meat, liver
and gallbladder are some of the most commercial values which can be obtained from sturgeon species (Cateric,
2004). Sturgeon are also reared and harvested for meat, which can be sell as fresh, frozen and eating pan-fried,
and broiled (Moghim et al., 2006; Wei et al., 2011). China is known by rearing sturgeons at large scale for
commercial use (Ercan, 2011). Wei et al. (2011) stated in their findings, China have been exported products of
sturgeon, caviar and other value added products derived from freshwater and farmed sturgeon. Taken this
inconsideration, China stated some strategic management to promote sturgeon product diversification, strengthen
and foster deep processing (value added products) and good quality control.
Luxury food products, such as caviar are some of the famous products that can be prepared from sturgeon fish and
there is a worldwide demand (Burke and Nash, 2014). In northern hemisphere, they are prized for their meat and
unfertilized roe which is processed and marketed as the delicacy, caviar (Cateric, 2004). The dried swim bladder
tissue of sturgeon is used to produce isinglass, which in turn is used to clarify wine and beer. Additionally, some
Acipenseriformes are made available for sale in the ornamental trade (Cateric, 2004). Wei et al. (2011) reported
that, the sturgeon have not only been used as food for human consumption, but also developed to derive at
medical products, leather and other use.
Sturgeon meat is rich in proximate composition and well known by its tasty flesh, which can be good source for
the human nutrition to prevent from different disease. They are very rich in protein of good biological value,
essential ions, vitamins and has a medium fat content (Badiani et al., 1996; Pourshamsian et al., 2012). Earlier
reports indicated sturgeon fish has an excellent source of proximate composition. It contains 15-21% protein,
3-4.5% fat, and 1.9-2.8% ash content (Jankowska, 2005).
2 Overview and Importance Chemical Composition of Fish
The main chemical composition of fish includes water, protein, lipid and ash. Other constituents like vitamins,
minerals and carbohydrates are present in small amounts. Earlier study done by Meynier et al. (2008) indicates
that protein, lipids, ash, minerals and vitamins are the chemicals constituents of fish. Fish has got a recognition by
nutritionists at it supplies a good balance of protein, vitamins, and minerals. Venugopal et al. (1996) indicates in
the findings that fish is an excellent source of protein and contains nutritionally valuable lipids and fatty acids.
In general a knowledge of chemical composition of fish is important in order to compare its value as food with
other protein foods. It is also essential to have detailed information on the composition of fish and fish products in
order to make the best use of them as food and in order to develop the technology of processing fish and fish
products into varieties of value added or fortified food products, developing new fish product, dietary formulation,
nutrient labeling and processing (Gooch et al., 1987). It has been reported that, the chemical composition of fish
varies greatly from one species and one individual to another and the variation could be due to sex, age,
environment and season (Gooch et al., 1987; Obaroh et al., 2015). Fresh fish usual consist about 70-80% of water,
20-30% of protein and 2-12% of lipid (Tsighe et al., 2017). Meynier et al. (2008) described that fish is a rich
source of chemical composition that are easily digestible.
