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| Analysis of Muscle Protein Quality and Textural Characteristics of Sturgeon from 3 Different Regions in Guizhou |
| Lü Shenghan, ZHANG Xianbo, ZENG Shiyu, LUO Tianxun, QIN Ning, ZHOU Haiping, ZHOU Zhou |
| 1. Guizhou Fishery Research Institute, Guiyang 550025, China; 2. Guizhou Xinsheng Fisheries Technology Co. Ltd., Zunyi 564100, China |
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Abstract To compare the difference in muscle protein quality and textural characteristics of sturgeon cultured of 3 different regions in Guizhou, we analyzed the sensory quality, protein quality and muscle texture determination of 30 healthy hybrid sturgeons (Siberian sturgeon ♂ × Amur sturgeon♀) which selected from Huishui, Hezhang and Songtao. Sturgeons were under the same culture mode and the age was from 1 to 2 years old. The results showed that there was no difference in the amino acid composition of muscle from the three regions, and a total of 17 amino acids were detected, including 9 essential amino acids and 8 non-essential amino acids, of which glutamic acid was the most abundant amino acid, accounting for about 16.45% of the total amino acids, and the first limiting amino acid was methionine, the ratio of essential amino acid content to total amino acid content is about 0.44, and the ratio of essential amino acid content to non-essential amino acid content is about 0.80, both of which are higher than the standard of Food and Agriculture Organization of the United Nations/World Health Organization. The relative fatness of sturgeons in three geographical regions of Guizhou had significant differences. The relative fatness ((0.88 ± 0.12) g/cm3), color and muscle tissue scores in the sensory evaluationin of Hezhang sturgeon were significantly higher than those of Huishui and Songtao (P < 0.05). The essential amino acid indices (EAAIs) were as follows: Huishui (76.70), Hezhang (81.25), and Songtao (75.71). In terms of textural characteristics, the elasticity did not differ significantly, while the muscle hardness, cohesiveness, and chewiness of Hezhang sturgeon were significantly higher than those of Huishui and Songtao (P < 0.05). Therefore, the sturgeon of Guizhou has high nutritional value and the protein content is less affected by the region. Combined with the sensory scores and EAAI, the sturgeon from Hezhang has higher nutritional value with a shiny appearance, better flavor and muscle textural characteristics which was considered to meet human dietary norms.
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2025, Vol. 39 
