Volume 17, Issue 2 (2015)                   JAST 2015, 17(2): 357-364 | Back to browse issues page

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1- Department of Seafood Science and Technology, Faculty of Marine Science and Natural Science, Tarbiat Modares University, Noor, Islamic Republic of Iran.
2- Department of Fisheries, Faculty of Agriculture, Islamic Azad University, Jouybar Branch, Jouybar, Islamic Republic of Iran.
3- Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
4- Department of Fisheries, Faculty of Agriculture, University of Zabol, Zabol, Islamic Republic of Iran.
5- Fisheries and Aquaculture Science and Technology Park, Tehran, Islamic Republic of Iran.
6- Department of Fisheries, Faculty of Agriculture, University of Urmia, Urmia, Islamic Republic of Iran.
7- North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
Abstract:   (7517 Views)
Caviar is one of the valuable and most popular fish products all over the world that are obtained from sturgeons. Nowadays, the wild resources of these fishes are diminished, therefore, to meet the demand for the product, farming sturgeons has been considered. The chemical composition and the amino acids profiles of the wild and farmed roe obtained from beluga (Huso huso) were compared and the results have indicated that the amount of glutamine, serine, alanine, methionine, and lysine in the wild roe were higher than the farmed one (P< 0.05). The total amino acids (TAAs) and the ratio of essential amino acids (EAAs) to TAAs and EAAs to non-essential amino acids (N-EAAs) in the samples from the wild and farmed roe were similar (P> 0.05). The protein efficiency ratio (PER) and chemical score in farmed and wild roe were also similar (P> 0.05). The results showed that the farmed roe was similar to the wild one based on chemical composition, chemical score, PER, EAAs/TAAs and EAAs/N-EAAs. According to the results, farmed roe can be a good substitution for wild beluga roe (Huso huso).
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Article Type: Research Paper | Subject: Food Science and Technology
Received: 2013/12/3 | Accepted: 2014/07/6 | Published: 2015/03/1

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