The effect of white sturgeon (Acipenser transmontanus) ovarian fat deposition on caviar yield and nutritional quality: introducing image processing method for sturgeon ovary fat determination

Mahmoudreza Ovissipour; Hamzah Al-Qadiri; Xiaonan Lu; Yaxi Hu; Carolyn Ross; Joel Van Eenennaam; Serge Doroshov; Barbara Rasco

doi:10.1007/s40071-015-0111-0

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The effect of white sturgeon (Acipenser transmontanus) ovarian fat deposition on caviar yield and nutritional quality: introducing image processing method for sturgeon ovary fat determination

Journal article

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The effect of white sturgeon (Acipenser transmontanus) ovarian fat deposition on caviar yield and nutritional quality: introducing image processing method for sturgeon ovary fat determination

Mahmoudreza Ovissipour, Hamzah Al-Qadiri, Xiaonan Lu, Yaxi Hu, Carolyn Ross, Joel Van Eenennaam, Serge Doroshov and Barbara Rasco

International aquatic research, Vol.7(4), pp.263-272

12/2015

DOI: https://doi.org/10.1007/s40071-015-0111-0

Handle:

https://hdl.handle.net/2376/113861

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Abstract

Image analysis

FT-IR spectroscopy

Ecotoxicology

White sturgeon

Freshwater & Marine Ecology

Environment

Water, general

Waste Water Technology / Water Pollution Control / Water Management / Aquatic Pollution

Egg quality

Ovary fat

Marine & Freshwater Sciences

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 (R 2 = 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.

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Title: The effect of white sturgeon (Acipenser transmontanus) ovarian fat deposition on caviar yield and nutritional quality: introducing image processing method for sturgeon ovary fat determination
Creators: Mahmoudreza Ovissipour - School of Food Science Washington State University P.O. Box 646376 Pullman WA 99164-6376 USA
Hamzah Al-Qadiri - Department of Nutrition and Food Technology, Faculty of Agriculture The University of Jordan Amman 11942 Jordan
Xiaonan Lu - Food, Nutrition and Health Program, Faculty of Land and Food Systems The University of British Columbia Vancouver BC V6T 1Z4 Canada
Yaxi Hu - Food, Nutrition and Health Program, Faculty of Land and Food Systems The University of British Columbia Vancouver BC V6T 1Z4 Canada
Carolyn Ross - School of Food Science Washington State University P.O. Box 646376 Pullman WA 99164-6376 USA
Joel Van Eenennaam - Department of Animal Science University of California Davis CA 95616 USA
Serge Doroshov - Department of Animal Science University of California Davis CA 95616 USA
Barbara Rasco - School of Food Science Washington State University P.O. Box 646376 Pullman WA 99164-6376 USA
Publication Details: International aquatic research, Vol.7(4), pp.263-272
Academic Unit: Food Science, School of
Publisher: Springer Berlin Heidelberg; Berlin/Heidelberg
Grant note: 2007-38500-18593 / Western Region Aquaculture Center, U.S. Department of Agriculture.
Identifiers: 99900547675601842
Language: English
Resource Type: Journal article