Research of nutritional value and functional and technological properties of marketable hybrids of Bester with Russian sturgeon

Sturgeon hybridization is a traditional way to increase the productivity in commercial aquaculture of Russian Federation. In recent years, hybridization of sturgeon was to obtain products with desired quality, such as breeds with early ripening periods and a short spawning interval for caviar production, or hybrids with the body shape and chemical composition for smoked balyk products. As a rule, the biology of cultivation objects and the technological properties of their food products are considered independently of each other whereas the properties of sturgeon hybrids are undoubtedly affected by growing conditions — temperature, water and feed quality, the pre-sale treatment of fish. The mass-size, chemical composition, functional and technological properties of the muscle tissue and the quality indicators of the marketable Bester × Russian sturgeon hybrid, cultivated in RAS under different pre-slaughter conditions were studied. Keeping the fish at low temperature and without feed caused a decrease in the level of lipids in the muscle tissue, which led to a noticeable change in the proportion of fillets in fasting fish. However, for hybrids left at low temperature without feed, the yield of gutted fish decreased slightly (by 2.3%), and the yield of the carcass is comparable to that for hybrids with unchanged growing conditions. It is shown that keeping hybrids for 10 days at low temperature (12.5 °C) without feed has a positive effect on the quality and structure-forming properties of the products obtained which is manifested in reducing the taste and smell of silt in meat and its denser consistency. Studies of the nutritional value and functional and technological quality of Bester × Russian sturgeon hybrid has allowed to recommend it for manufacturing of a wide range of food products (balyk, smoked, canned and structured products).

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