Age effect on technological properties of Russian sturgeon, its Siberian sturgeon hybrid and Sterlet

Desislava Borislavova Vlahova-Vangelova1, Desislav Kostadinov Balev1, Lyudmila Nikolaevna Nikolova2, Stanimir Georgiev Bonev2, Nikolay Delchev Kolev1, Stefan Georgiev Dragoev1
1 University of Food Technologies, Technological Faculty, Department of Meat and Fish Technology, 4002 Plovdiv, Bulgaria
2 Agricultural University, Faculty of Agronomy, Department of Animal Science, 4000 Plovdiv, Bulgaria


Vlahova-Vangelova, D., Balev, D., Nikolova, L., Bonev, S., Kolev, N., & Dragoev, S. (2019). Age effect on technological properties of russian sturgeon, its siberian sturgeon hybrid and starlet. Bulgarian Journal of Agricultural Science, 25(Suppl. 1), 73–77

The aim of this study was to explore the technological properties (sensory properties, colour characteristics, pH and water holding capacity) of Russian sturgeon at age of fi ve and seven years, its hybrid with Siberian sturgeon at age of fi ve, six and seven years and fi ve-year-old Sterlet. The highest sensory evaluated scores for taste and fl avor of after cooking were awarded to Russian sturgeon. The panel was found a non-characteristic meat fl avor in Sterlet, as well as in 6-year old hybrid Siberian x Russian sturgeon. The higher color redness (a*) and yellowness (b*) in the seven-year-old hybrid Siberian x Russian sturgeon at 2 h post mortem in comparison to the Russian sturgeon were determined. The age does not affect the meat colour lightness (L*) and redness (a*) in studied Russian sturgeons. In Siberian x Russian sturgeon hybrids (age 5,6 and 7 years) along with the age the colour lightness (L*) decreased and colour redness (a*) increased. At 2 h post mortem low pH values were detected in the sterlet muscle tissue (p ≤ 0.05). The meat pH (2 h post mortem) of Russian sturgeon was higher than pH of hybrids (Siberian x Russian sturgeon) (p ≤ 0.05), but the age does not affect the pH in individual groups of Russian sturgeons and it`s hybrids (Siberian x Russian sturgeon). The difference of water holding capacity between Russian sturgeon and hybrids Siberian x Russian sturgeon samples was not signifi cant (p ≥ 0.05).

Key words: sturgeon hybrids; fi sh quality; colour characteristics; pH; water holding capacity

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