285
Views
6
CrossRef citations to date
0
Altmetric
Articles

The Chemical and Sensory Quality of Smoked Sturgeon (Huso huso): A Case Study

, , &
Pages 310-317 | Published online: 27 Oct 2010

References

  • Akbulut , B. , Ustaoğlu , Tırıl , S. , Zengin , M. and Aksungur , M. 2007 . The historial development of sturgeon fisheries in Turkey. SÜMAE YUNUS Araştırma Bülteni . 7 ( 3 )
  • Amerina , M. A. , Angborn , R. V. and Roessler , E. B. 1965 . Principles of Sensory Evalution of Food , New York : Academic Press. 602p .
  • Aminullah Bhuiyan , A. K. M , Ratnayake , W. M. N. and Ackman , R. G. 1986 . Effect of smoking on the proximate composition of Atlantic mackerel (Scomber scombrus) . J. Food Sci. , 51 ( 2 ) : 327 – 329 .
  • AOA , C. 1990 . Official Methods of Analysis of the Association of Official Analytical Chemists , 15th , Washington, DC : Author .
  • Badiani , A. , Anfossi , P. , Fiorentini , L. , Gatta , P. , Manfredini , M. , Nanni , N. , Stipa , S. and Tolomelli , B. 1996 . Nutritional composition of cultured sturgeon (Acipencer spp.) . J. Food Compos. and Anal. , 9 ( 2 ) : 171 – 190 .
  • Chapman , F. A. , Colle , D. E. and Miles , R. D. 2005 . Processing yields for meat of Russian and Siberian sturgeons cultured in Florida . J. Aquat Food Prod. Technol. , 14 ( 1 ) : 29 – 37 .
  • Chen , I. C. , Chapman , F. A. , Wei , C. I. , Portier , K. M. and O'Keefe , S. F. 1995 . Differentiation of cultured and wild sturgeon (Ancipenser oxyrinchus desotoi) based on fatty acid composition . J Aquat Food Prod. Technol. , 60 ( 3 ) : 631 – 635 .
  • Czesny , S. , Dabrowski , K. , Christensen , J. E. , Eenennaam , J. V. and Doroshov , S. 2000 . Discrimination of wild and domestic origin of sturgeon ova based on lipids and fatty acid analysis . Aquaculture , 189 : 145 – 153 .
  • Fontagné , S. , Bazin , D. , Bréque , J. , Vachot , C. , Bernarde , C. , Rouault , T. and Bergot , P. 2006 . Effects of dietary oxidized lipid and vitamin A on the early development and antioxidant status of Siberian sturgeon (Acipenser baeri) larvae . Aquaculture , 257 : 400 – 411 .
  • Jankowska , B. , Kolman , R. , Szczepkowski , M. and Zmijewski , T. 2005 . Production value, chemical composition and colour of fillets of the reciprocal hybrid of Siberian sturgeon with green sturgeon . Czech J. Anim. Sci. , 50 ( 5 ) : 220 – 225 .
  • Kabukçu , M. A. 1994 . Statistics, Selcuk University, Department of Agricultural Economics , Konya : Merhaba Ofset .
  • Kaya , Y. , Turan , H. and Erdem , M. E. 2008 . Fatty acid and amino acid composition of raw and hot smoked sturgeon (Huso huso) . Intern. J. Food Sci. Nutr. , 59 ( 7–8 ) : 635 – 642 .
  • Kenari , A. A. , Regenstein , J. M. , Hosseini , S. V. , Rezaei , M. , Tahergorabi , R. , Nazari , R. M. , Mogaddasi , M. and Kaboli , S. A. 2009 . Amino acid and fatty acid composition of cultured beluga (Huso huso) of different ages . J. Aquat. Food Prod. Technol. , 18 ( 3 ) : 245 – 265 .
  • Ludorff , W. and Meyer , V. 1973 . Fische und Fischerzeugnisse [Fish and Fish Products] , 180 Hamburg and Berlin : Paul Parey Verlag .
  • Oğuzhan , P. , Angiş , S. and Haliloğlu , H. İ. 2006 . Chemical composition changes of rainbow trout (O. mykiss) fillets after hot smoked . E.U. Journal of Fisheries & Aquatic Sciences , 23 ( 1–3 ) : 465 – 466 .
  • Oliveira , A. C. M. , Balaban , M. O. and O'Keefe , S. F. 2006 . Composition and consumer attribute analysis of smoked fillets of gulf sturgeon (Ancipenser oxyrinchus desotoi) fed different commercial diets . J. Aquat. Food Prod Technol. , 15 ( 3 ) : 33 – 48 .
  • Oliveira , A. C. M. , O'Keefe , S. F. and Balaban , M. O . 2005 . Filet yields and proximate composition of cultured Gulf of Mexico sturgeon (Ancipenser oxyrinchus desotoi) . J. Aquat. Food Prod Technol. , 14 ( 1 ) : 5 – 16 .
  • Schormüller , J. 1968 . Handbuck der Lebensmittel Chemie [Handbook of Food Chemistry] , 1493 – 1495 . Berlin, Heidelberg, and New York : Springer- Verlag .
  • Şengör , G. F. and Başak , S. 2004 . Vitamin contents of seafood and importance of nutrition . Gıda Dünya Yayıncılık , 3 ( 9 ) : 64 – 70 .
  • Sikorski , Z. E. , Kolakowska , A. and Burt , J. R. 1990 . “ Post harvest biochemical and microbial changes ” . In Seafood: Resources, Nutritional Composition and Preservation , Edited by: Sikorski , Z. E. 70 – 71 . Boca Raton, FL : CRC Press, Inc. .
  • Stansby , M. E. 1976 . Chemical characteristics of fish caught in the Northeast Pacific Ocean. Mar . Fish. Rev. , 38 ( 9 ) : 1 – 11 .
  • Ustaoğlu , S. and Okumuş , İ. 2004 . The sturgeons: Fragile species need conservation . Turk. J. Fish Aquat. Sci. , 4 : 49 – 57 .
  • Varlık , C. , Uğur , M. , Gökoğlu , N. and Gün , H. 1993 . Quality control principles and methods in fishery products. Food Technology Association. Ayrıntı Matbaası, Ankara Vol. 17 , 25
  • Wedekind , K. 2002 . Chemical composition and processability of farmed sturgeon hybrids with special emphasis on Bester . Intern. Rev. Hydrobiol. , 87 ( 5–6 ) : 621 – 627 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.