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Proximate composition, amino acid and fatty acid profile of cartilage from giant sturgeon (Huso huso)
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Rezvan Mousavi Nadushan1 *   , Leila Ebrahimi2 |
1-Department of fisheries science, Tehran North Branch, Islamic Azad University, Tehran, Iran , mousavi.nadushan@gmail.com
2- Department of Food Science and Technology, Tehran North Branch, Islamic Azad University, Tehran, Iran |
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Abstract: (53 Views) |
Introduction: The cartilage of the giant sturgeon (Huso huso) constitutes a significant portion of the by-products generated during caviar and fillet processing. Exploring the nutritional potential of this cartilage may offer a sustainable approach to valorize fish processing waste and develop innovative food ingredients.
Methods: This study examined the approximate composition, amino acid profile, and fatty acid composition of beluga sturgeon cartilage. Standard biochemical analyses were employed to determine moisture, ash, and crude protein contents. Amino acid profiling was conducted to quantify essential amino acids, and fatty acid analysis identified predominant saturated and unsaturated fats.
Results: The results revealed that beluga cartilage contains approximately 57.63% crude protein, 11.49% moisture, and 11.05% ash, indicating a high protein content. All essential amino acids were present in significant amounts, with glutamic acid (11.49%), glycine (8.62%), and proline (8.71%) being the most abundant. The Protein Efficiency Ratio exceeded 2, suggesting good nutritional quality. The fatty acid profile showed palmitic acid (27.27%) as the dominant saturated fatty acid, while oleic acid (45.45%) was the main unsaturated fatty acid. Additionally, the low atherogenicity and thrombogenicity indices indicate a reduced cardiovascular risk associated with its consumption.
Discussion: The high protein and essential amino acid content underscores the nutritional value of sturgeon cartilage. The presence of beneficial unsaturated fats further enhances its potential as a functional food ingredient. Its low atherogenic and thrombogenic indices suggest health benefits, making it suitable for developing dietary supplements or food products aimed at promoting cardiovascular health.
Conclusion: Sturgeon cartilage is a nutritionally rich by-product that can be processed into cartilage powder and incorporated into food products as a source of essential amino acids and valuable fatty acids. This valorization offers a sustainable solution for managing processing waste and creating new functional food ingredients. |
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| Keywords: Cartilage, Huso huso, Protein Efficiency Ratio, Atherogenicity index, Thrombogenicity index |
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Type of Study: Research |
Subject:
Special
Received: 2024/09/21 | Accepted: 2024/12/31 | Published: 2025/09/23
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