Author/Authors :
Ovissipour, Mahmoudreza School of Food Science - Washington State University, USA , Al-Qadiri, Hamzah M Department of Nutrition and Food Technology - Faculty of Agriculture - The University of Jordan, Jordan , Lu, Xiaonan Faculty of Land and Food Systems - The University of British Columbia, Canada , Hu, Yaxi Faculty of Land and Food Systems - The University of British Columbia, Canada , Ross, Carolyn F School of Food Science - Washington State University, USA , Eenennaam, Joel P. Van Department of Animal Science - University of California, USA , Doroshov, Serge I. Department of Animal Science - University of California, USA , Rasco, Barbara School of Food Science - Washington State University, USA
Abstract :
Image analysis can predict the fat content of sturgeon ovaries that had been categorized as having a low, medium, and high fat content based upon the caviar yield expressed as a percent of the total ovary weight, and were correlated with the chemical measurement of total fat (R2 = 0.83). The fatty acid composition of eggs was not influenced by ovary fat content. Palmitic acid (16:00) was the most abundant saturated fatty acid and oleic acid (18:1n-9) the most predominant monounsaturated fatty acids in sturgeon eggs regardless of the ovary fat content. No significant differences (P[0.05) were observed in docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in eggs from fish with different fat ovaries. Fourier transform infrared spectroscopy (FT-IR) coupled with principal component analysis indicated no significant difference in chemical compositions in sturgeon eggs separated from ovaries of different fat contents confirming the fatty acid composition results.
Keywords :
White sturgeon , Ovary fat , Egg quality , Image analysis , FT-IR spectroscopy
