Analysis on Nutritive Components of Siberian Sturgeon in Different Parts

In order to analyze the nutritional composition of muscle in different parts of sturgeon,and provide a reference for sturgeon deep processing. The experimental determined the basic nutrients,fatty acids,amino acids and mineral elements in the back,belly and tail meat of Siberian sturgeon,and analyzed the differences of muscle quality in different parts. The results showed that fat and ash contents of Siberian sturgeon back muscle were lower and the content of protein was higher(p<0.05). The total amino acid content(16.1 g/100 g)and essential amino acid content(6.85 g/100 g)were higher than that of belly and tail meat. There little difference of the flavor amino acid content,but belly meat flavor amino acid ratio slightly higher than others. Fatty acid content of Siberian sturgeon meat was not significantly different among different parts(p>0.05),while fatty acid contents of tail meat and dorsal meat were higher than that of abdominal meat,with the higher content of Eicosapentaenoic acid(EPA)in back part(2.67 mg/g),and the higher content of Docosahexaenoic acid(DHA)in tail part(4.89 mg/g). There was difference of the mineral elements in different parts. The contents of sodium and iron element were the highest in the tail muscle(p<0.05),and the content of potassium in the back and tail were higher than that in the abdomen(p<0.05). No significant difference was observed of the contents of calcium,magnesium and zinc elements in different parts(p>0.05). In general,the back part was nutritionally higher than abdomen part and tail part. Due to higher unsaturated fatty acid and iron content,the tail part could produce more smell than the back part and the abdomen part.