49B-11 |
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H. G. Kristinsson1, M. E. PHARES1, and F. A. Chapman2. (1) Dept. of Food Science & Human Nutrition, Univ. of Florida, 130-B Aquatic Foods Pilot Plant, PO Box 110370, Gainesville, FL 32611-0370, (2) Dept. of Fisheries & Aquatic Sciences, Univ. of Florida, 7922 N.W. 71st St., Gainesville, FL 32653-3071 Sturgeon has a great potential of becoming a valuable food fish in the near future. The proper formulation of feed is imperative to be able to concurrently maximize growth and muscle quality. The objective of this study was to compare different commercial fish feeds for their effect on the composition and quality of sturgeon. Russian sturgeon (Acipenser gueldentstaedtii) were fed four commercial diets (Silver Cup Fish Feed (SC), Melick Aquafeed (MEL), Ziegler Feeds (ZF), and FRM Feeds (FRM)) for a period of eight months at 0.8-1.0% of their body weight per day. When fish reached 1.8-2.2 kg they were killed in ice-water, gutted, and stored in ice for 3 days after which they were filleted. Fillets were analyzed for proximate and fatty acid compositions. Fillets were stored at 4°C for up to 12 days and at –30°C for 12 months, and assessed for changes in color (L*, a*, b* values) and lipid oxidation by analyzing for thiobarbituric acid reactive substances (TBARS). The four different feeds led to variations in lipid content and composition of fillets. Muscle color varied significantly amongst the different feeding groups. MEL and FRM feeds led to significantly (P<0.01) higher yellowness (b*) than ZF and SC feeds. The highest yellowness was found for the feed with highest fat content (MEL). Fillets from all feeding groups showed an increase in TBARS values on refrigerated storage. Out of the four feeding groups only the fillets from the MEL feeding group exhibited significantly (P<0.01) higher TBARS values on cold storage than the other groups. Frozen storage studies reveled that samples were relatively stable to oxidation. This study showed that diet selection has a significant impact on the composition and quality of sturgeon muscle. Studies suggest that lower lipid levels in feeds are recommended to minimize oxidation and yellowness.
Session 49B, Aquatic Food Products: General
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