Nutritional Composition of Caviar from Three Commercially Farmed Sturgeon Species in China

Yangyang Gong¹, Yanqing Huang¹, Lujiao Gao¹, Jianxue Lu^1, , Yuan Hu², Lianjun Xia¹ and Hongliang Huang¹

¹Key Laboratory of East China Sea & Oceanic Fishery Resources Exploitation and Utilization, Ministry of Agriculture, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China

²Zhejiang Mariculture Research Institute, Wenzhou, China

Cite this paper:
Yangyang Gong, Yanqing Huang, Lujiao Gao, Jianxue Lu, Yuan Hu, Lianjun Xia and Hongliang Huang. Nutritional Composition of Caviar from Three Commercially Farmed Sturgeon Species in China. Journal of Food and Nutrition Research. 2013; 1(5):108-112. doi: 10.12691/jfnr-1-5-5

Abstract

The main nutritional composition of caviar obtained from Siberian sturgeon (Acipenser baerii), Amur sturgeon (Acipenser Schrenckii) and Hybrid sturgeon (Huso dauricus ♀× A. schrenkii ♂) cultured in China was characterized. Three caviar samples from each species have been analyzed for proximate chemical composition, amino acids and fatty acids. Moisture content of sturgeon caviars averaged between 47.72%-51.80% and together with crude protein 23.98%-25.55% (wet weight), crude lipid 14.23%-16.22% (wet weight) and ash 3.28%-3.84% (wet weight). Eighteen amino acids were identified in caviar samples, and glutamic acid was the most abundant amino acid (7.29%-7.69%). Total amino acids (TAA) content ranged from 50.31% to 53.54% (dry weight). Essential amino acids (EAA) and delicious amino acids (DAA) accounted for 37.44%-38.04% (dry weight), and 32.64%-32.88% (dry weight) of TAA, respectively. Functional amino acids constituted 55.60%-55.98% (dry weight) of TAA. All of the essential amino acids scores (AAS) were > 1. The monounsaturated fatty acids (38.93%-43.29%, % of total fatty acids) were the main group of fatty acids followed by polyunsaturated fatty acids (29.52%-35.61%, % of total fatty acids) and saturated fatty acids (24.74%-25.44%, % of total fatty acids). The main fatty acids were C16:0, C18:1ω-9, C18:2ω-6, C22:6ω-3 (DHA), and 20:5ω-3 (EPA). The ratio of ω-3 to ω-6 PUFAs in the present study ranged from 0.90 to 1.14. The present study indicated that the caviar from these three species could be considered as good sources of essential amino acids, functional amino acids, DHA and EPA.

Keywords:
sturgeons caviar amino acid amino acid score fatty acid

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