Composition and Consumer Attribute Analysis of Smoked Fillets of Gulf Sturgeon (Ancipenser oxyrinchus desotoi) Fed Different Commercial Diets

ABSTRACT

Sturgeons were fed on commercially available diets for hybrid bass, catfish or trout. The impact of these diets on the quality of the smoked fillets was investigated through determination of proximate composition, fatty acid profiles and sensory characteristics. Sensory analysis showed significant differences in moistness, saltiness and acceptability. No significant differences were detected in fattiness and smoked flavor intensity. Proximate analysis revealed an approximate 10% decrease in moisture content together with an estimated 3% salt uptake due to brining and smoking. Results showed that smoking did not adversely affect the fatty acid profile of the fillets. The commercial fish diets tested had no detrimental impact on the composition of the smoked product. Trout and bass diet provided higher levels of EPA and DHA in sturgeon fillets than the catfish diet. Consequently, ratios of ω3-ω6 fatty acids determined for the smoked fillets of sturgeon fed on either bass or trout diet were twice the value determined for the smoked fillets of sturgeon fed on catfish diet.

Key Words:

• Smoked fish
• sturgeons
• fish composition
• fatty acids
• sensory analysis