International Journal of Aquaculture, 2018, Vol.8, No.7, 43-52
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Freshness is essential for the fish quality. Quality assessment of fresh and refrigerated cultured sturgeon meat was
researched by Elpida et al. (2007), explained in the research work that sturgeon fish are known and has got
appreciation by consumers, due to the quality of nutritional composition. Not only marine fish meat, but also
sturgeon freshwater fish is appreciated for its dietary value derived from the content of protein and fatty acids (n-3
and n-6) which go into the composition of cell membranes and play a vital role in the preservation of
cardiovascular diseases and build of muscles, increase thinking level of consumers, particularly children.
Suvanich et al. (1998) have done a research on prediction of proximate fish composition from ultrasonic
properties. Fat, protein, ash and moisture contents of certain fish species were determined (Table 1). They
reported that consumption of fish and fish products is crucial for our health as they are rich in protein and other
chemical compositions.
Table 1 Composition of fish muscle determined by standard methods (Adapted from Suvanich et al., 1998)
Fish type
Fat (%)
Ash (%)
Protein (%)
Moisture (%)
Catfish
7.7
0.9
15.4
76.3
Cod
0.1
1.1
18.2
80.8
Flounder
0.7
1.3
14.0
84.6
Mackerel
11.7
1.1
18.8
69.0
Salmon
1.6
1.1
23.5
74.3
Badiani et al. (1996) work a research on Nutritional Composition of Cultured Sturgeon (Acipenser spp.), reported
that, sturgeon fish has valuable source of nutritional composition for human nutrition and appreciated by the
Italian people due to its high quality flesh and omega-3 unsaturated fatty acid contents. Sturgeon is a medium fat
fish. The rage of fat, moisture and protein content were reported as follows: 5-15%, 65-77% and 17-21%, respectively
and has ash content within the range covered by most freshwater and marine fish (Badiani et al., 1996).
3 Quality Value of the Sturgeon Fish
3.1 Nutritional quality of fresh sturgeon
The nutritional value sturgeon fish is conditioned by the proximate chemical composition of the meat and by the
biological value of the main constituents (proteins, lipids, mineral salts, and vitamins) (Elpida et al., 2007). Elpida
et al. (2007) also highlighted that the protein of sturgeon meat encompass all the eight essential amino acids which
was considered to be the one with a high biological value or complete protein.
Fish are the main source of omega-3 fatty acids. These types of fatty acids have very crucial role in the human
health on reducing artherosclerosis, prevention and treatment of numerous disorders like cardiovascular disease
and others (Pourshamsian et al., 2012). Shaviklo et al. (2011a) suggested that human obtain main parts of fatty
acids via consuming fish and fish products and by incorporating into some foods, like bakery products, milk and
other type of foods. Several studies have reported that the consumption of fish and fish oils reduces blood lipid
levels in humans. Fish oils, in addition to lowering lipid levels, may also play a great role to reduce platelet
aggregation, decrease blood viscosity, prevent ischemic damage, and, possibly, lower blood pressure (Gooch et al.,
1997). Fish proximate chemical composition can be deteriorate if correct preservation methods (electrical oven
drying, solar drying, chilling, smoking, frying, and freezing) is not applied on the right time after the fish captured.
3.2 Drying of fish muscle using electric oven dryer method to make fish powder
Drying of fish is a method of preservation which encompasses the removal of water from fish or fish products by
evaporation. Since fish is highly perishable drying can used be to maintain the high nutritious and valued protein
contents. It inhibits activities of microorganism, enzymes, fungi and mold, which require aqueous environment,
by evaporate water from the food matrix so as to lower the water activity. Hubackova et al. (2014) reported that
fish is highly susceptible to spoilage and its meat contain about 80% water by mass in fresh state, which results in
an extremely short shelf-life when left unprocessed. The fish protein and other animal protein can be maintained
and preserved its quality for long time by drying. Fish and fish products dried in all drying methods can show some
noticeable changes in color, taste, odor and texture and minimum loss in production (Ali and Karimi reza abad, 2015).
