Meat Quality,Nutritional Components and Flavor of Cultured Chinese Sturgeon

In order to study the meat quality,nutritional components and flavor of Chinese sturgeon cultured in Xuancheng area,the meat quality,nutritional components and flavor of 6 tail Chinese sturgeon cultured in Xuancheng area whose quality was(1803.4±17.9)g were studied. The results showed that the brightness,redness,water loss,cooking loss and muscle fiber diameter in the back of Chinese sturgeon were higher than that of in abdomen,and the yellowness,pH,tenderness,dripping loss and muscle fiber density were lower than that of in abdomen. The water content,crude fat content,soluble protein content and ash content of Chinese sturgeon were 76.89%,1.47%,19.86% and 0.93% respectively. It had the highest K content in muscle,and also contained rich trace elements Fe,Zn,Cu and Se,etc. A total of 42 volatile compounds were isolated and identified by GC-MS. Among them,aldehydes(20.65%),hydrocarbons(62.41%),esters(5.50%)and containing sulfur,nitrogen,oxygen and heterocyclic compounds(6.59%)were the main components of Chinese sturgeon flavor. The results could provide reference and theoretical basis for the process design of Chinese sturgeon.