QUALITY ASSESSMENT OF FRESH AND REFRIGERATED CULTURE STURGEON MEAT

In order to assess the physical, chemical and biochemical modifications at theculture stellate sturgeon and beluga sturgeon meat, preserved throughrefrigeration, there have been determined the anatomo-ponderalcharacteristics, the nutritional constituents, and the effect of proteolyticenzymes by assessing the nitrogen compounds. At the age of 18 months withan average mass of 652.5 g% the chemical composition of the culture stellatesturgeon meat indicates a high content of water (77,8%), an average one ofproteins (16.70%), and a low content of lipids ( 3.90%), the ash percentagebeing kept low and constant. In the case of the culture beluga sturgeon wehave found a high content of water (84.12%), a relatively high content ofproteins with biological value (14.98%) and a low content of lipids (1,1%).After 8- day storage of stellate sturgeon and a 12 - day storage of belugasturgeon, the juvenile sturgeon proved a good stability during refrigerationand storage, showing no obvious signs of biological degradation.