Influence of Commercial Diets on Quality Aspects of Cultured Gulf of Mexico Surgeon (Ancipenser oxyrinchus desotoi) |
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| Authors: | ACM Oliveria SF O'Keefe M Balaban CA Sims KM Portier |
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| Affiliation: | Author Oiveira is with Fishery Industrial Technology Center, Univ. of Alaska Fairbanks, Kodiak, AK 99615. Author O'Keefe is with Dept. of Food Science and Technology, Virginia Tech, Blacksburg, Va. Authors Balaban and Sims are with Food Science and Human Nutrition Dept., Univ. of Florida, Gainesville, Fla. Author Portier is with Dept. of Statistics, IFAS, Univ. of Florida, Gainesville, Fla. Direct inquiries to author Oliveira (E-mail: ). |
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| Abstract: | ABSTRACT: Cultured sturgeons were fed commercially available diets formulated for hybrid bass, catfish, and trout. The impact of these diets in the quality of the edible muscle was investigated through determination of processing yields, proximate compositions, fatty acid profiles, muscle color, and sensory characteristics. Sturgeon fed the catfish diet were significantly smaller but dressed fillets (percent live weight) were similar for all feeds. Consumer visual acceptability scores were highest for fillets from fish fed the catfish diet, and color differences were determined. Sturgeon fillets from fish fed the trout diet presented a yellowish orange coloration instead of a pale pink coloration. Results show that the diets tested had no detrimental impact in the composition of sturgeon fillets. |
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| Keywords: | fish sturgeon sensory machine vision fatty acids |
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