Age effect on technological properties of Russian sturgeon, its Siberian sturgeon hybrid and Sterlet
Keywords:
sturgeon hybrids, fish quality, colour characteristics, pH, water holding capacityAbstract
The aim of this study was to explore the technological properties (sensory properties, colour characteristics, pH and water holding capacity) of Russian sturgeon at age of five and seven years, its hybrid with Siberian sturgeon at age of five, six and seven years and five-year-old Sterlet. The highest sensory evaluated scores for taste and flavor of after cooking were awarded to Russian sturgeon. The panel was found a non-characteristic meat flavor in Sterlet, as well as in 6-year old hybrid Siberian x Russian sturgeon. The higher color redness (a*) and yellowness (b*) in the seven-year-old hybrid Siberian x Russian sturgeon at 2 h post mortem in comparison to the Russian sturgeon were determined. The age does not affect the meat colour lightness (L*) and redness (a*) in studied Russian sturgeons. In Siberian x Russian sturgeon hybrids (age 5,6 and 7 years) along with the age the colour lightness (L*) decreased and colour redness (a*) increased. At 2 h post mortem low pH values were detected in the sterlet muscle tissue (p ≤ 0.05). The meat pH (2 h post mortem) of Russian sturgeon was higher than pH of hybrids (Siberian x Russian sturgeon) (p ≤ 0.05), but the age does not affect the pH in individual groups of Russian sturgeons and it`s hybrids (Siberian x Russian sturgeon). The difference of water holding capacity between Russian sturgeon and hybrids Siberian x Russian sturgeon samples was not significant (p ≥ 0.05).
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