RESEARCH ON PHYSIC-CHEMICAL INDICES OF THE MEAT OF THE STURGEON SPECIES POLYODON SPATHULA
Cristina Simeanu, D. Simeanu, B. Păsărin
The research was conducted on a total of 40 sturgeon of Polyodon spathula (paddlefish), of different ages (10 copies Ps0+, 10 copies Ps1+, 10 copies Ps2+ and 10 copies Ps3+), from a farm in the county of Botoşani. pH level of the fill site (side muscle), derived from Polyodon spathula analyzed, and was determined on fresh meat, respectively, at 24 hours after slaughter. pH value of meat varied: between 6.90 and 7.11 and between 6.77 and after slaughter from 6.89 to 24 hours after slaughter. The chemical composition of fish meat of Polyodon spathula analyzed to determine the fill site from paddlefish, of different ages. Water content of the fill site, the species of sturgeon Polyodon spathula for four summers of growth analyzed ranged between 75.41% for Ps3+ and 78.37% for Ps0+; water content varying in the same fish species according to age. Protein content of the fill site from Polyodon spathula species, for the four summers of growth was values between 18.08% for Ps0+ and 19.89% Ps3+, the protein content of sturgeon meat of Polyodon spathula analyzed species within this group of fish protein. Fat content of the fill site to paddlefish sturgeon analyzed, ranged from 2.45 to 3.96%, these values fall into the category of sturgeon fish low in fat.
Key words: sturgeon, filet, chemical content