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Evaluation of some qualitative variations in frozen fillets of beluga (Huso huso) fed by different carbohydrate to lipid ratios

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Abstract

In this study, juvenile beluga (Huso huso) was fed by the diets containing different carbohydrate to lipid ratios for 5 months. At the end of culture period, proximate compositions of the fish carcasses (moisture, protein, lipid, and ash) were measured. Then, qualitative changes in the fishes were evaluated during 6 months frozen storage (−20 °C) along with recording changes in their Total Volatile Bases Nitrogen (TVN), Thiobarbituric Acid (TBA), Free Fatty Acids (FFA), pH, and muscle texture profile analysis. The results of proximate analysis of the carcasses showed that moisture, protein, and ash of the carcasses increased significantly (p < 0.05) with higher carbohydrate to lipid ratio, but lipid content of the carcasses decreased significantly (p < 0.05). Also, during frozen storage, TVN, TBA, and FFA increased significantly in all the samples (p < 0.05). Significant differences were detected in pH of the treatments (p < 0.05), but these changes didn’t follow a regular pattern in all the treatments. The results of muscle texture profile analysis showed lower chewiness, hardness, and gumminess during the first 3 months of frozen storage; however, after 6 month, the values increased significantly compared to those in 3 months. Different characteristics of texture showed significant differences in the treatments during frozen storage (p < 0.05), although these changes didn’t follow an identical pattern in all the treatments. It can be concluded that carbohydrate higher than 27% in diet has had adverse effect on quality of fillets during frozen storage. However, lipid levels used in the present study haven’t had significant influence on quality of the fillets during the preservation.

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Acknowledgement

The authors thank Dr. Majid Azim Mohseni for his help in statistical analysis and Voshmgir Dam Proliferation and Culture Centre for Sturgeon.

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  1. Fisheries Department, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Masoud Asghari, Bahareh Shabanpour & Somayeh Pakravan

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  1. Masoud Asghari
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  2. Bahareh Shabanpour
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  3. Somayeh Pakravan
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Correspondence to Masoud Asghari.

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Asghari, M., Shabanpour, B. & Pakravan, S. Evaluation of some qualitative variations in frozen fillets of beluga (Huso huso) fed by different carbohydrate to lipid ratios. J Food Sci Technol 51, 430–439 (2014). https://doi.org/10.1007/s13197-011-0523-9

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  • DOI: https://doi.org/10.1007/s13197-011-0523-9

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