Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus).
The present study was conducted to characterize caviar obtained from farmed white sturgeons (Acipenser transmontanus) subjected to different dietary treatments. Twenty caviar samples from fish fed two experimental diets containing different dietary lipid sources have been analysed for chemical composition, fatty acids and flavour volatile compounds. Fatty acid make up of caviar was only minimally influenced by dietary fatty acid composition. Irrespective of dietary treatments, palmitic acid (16:0) and oleic acid (OA, 18:1 n-9) were the most abundant fatty acid followed by docosahexaenoic acid (DHA, 22:6 n-3) and eicopentaenoic (EPA, 20:5 n-3). Thirty-three volatile compounds were isolated using simultaneous distillation-extraction (SDE) and identified by GC-MS. The largest group of volatiles were represented by aldehydes with 20 compounds, representing the 60% of the total volatiles. n-Alkanals, 2-alkenals and 2,4-alkadienals are largely the main responsible for a wide range of flavours in caviar from farmed white surgeon.
Caprino
Fabio
F
Department of Veterinary Science and Technology for Food Safety, University of Milan, Via Trentacoste 2, 20134 Milano, Italy.
Moretti
Vittorio Maria
VM
Bellagamba
Federica
F
Turchini
Giovanni Mario
GM
Busetto
Maria Letizia
ML
Giani
Ivan
I
Paleari
Maria Antonietta
MA
Pazzaglia
Mario
M
D000821:Animal Feed; D000818:Animals; D004531:Eggs / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis* / Q000737:chemistry*; D005398:Fisheries; D005399:Fishes; D008401:Gas Chromatography-Mass Spectrometry; D014835:Volatilization
D005227:Fatty Acids