Stroe Dudu Andreea, Georgescu Sergiu Emil
Department of Biochemistry and Molecular Biology, Faculty of Biology, University of Bucharest, Splaiul Independentei 91-95, 050095 Bucharest, Romania.
Animals (Basel). 2024 Aug 21;14(16):2425. doi: 10.3390/ani14162425.
Sturgeons are facing critical endangerment due to overfishing, habitat destruction, pollution and climate change. Their roe, highly prized as caviar, has driven the overexploitation, severely depleting wild populations. In recent years sturgeon aquaculture has experienced significant growth, primarily aimed at providing high-quality caviar and secondarily meat. This sector generates significant quantities of by-products, which are mainly treated as waste, being mostly discarded, impacting the environment, even though they are a source of bioactive molecules and potential applications in various sectors. This article presents a review of the proximate composition and nutritional value of sturgeon caviar and meat, also exploring the potential of the by-products, with an emphasis on the processing of these components, the chemical composition and the functional and bioactive properties. Although sturgeon caviar, meat, and by-products are highly valuable both nutritionally and economically, adopting sustainable practices and innovative approaches is crucial to ensuring the industry's future growth and maintaining ecological balance. Despite some limitations, like the deficient standardization of the methods for extracting and processing, sturgeon by-products have a tremendous potential to increase the overall value of sturgeon aquaculture and to promote a zero-waste approach, contributing to achieving the Sustainable Development Goals adopted by all United Nations Member States in 2015.
由于过度捕捞、栖息地破坏、污染和气候变化，鲟鱼正面临着严重的濒危处境。它们的鱼卵作为鱼子酱备受珍视，这导致了过度开发，使野生种群数量严重减少。近年来，鲟鱼养殖有了显著增长，主要目的是提供高品质的鱼子酱，其次是鱼肉。这个产业产生大量副产品，这些副产品主要被当作废物处理，大多被丢弃，对环境造成影响，尽管它们是生物活性分子的来源，在各个领域都有潜在应用。本文综述了鲟鱼鱼子酱和鱼肉的近似成分及营养价值，还探讨了副产品的潜力，重点是这些成分的加工、化学成分以及功能和生物活性特性。尽管鲟鱼鱼子酱、鱼肉和副产品在营养和经济方面都具有很高价值，但采用可持续做法和创新方法对于确保该行业未来的增长以及维持生态平衡至关重要。尽管存在一些限制，比如提取和加工方法缺乏标准化，但鲟鱼副产品有巨大潜力提高鲟鱼养殖的整体价值，并促进零浪费方法，有助于实现2015年联合国所有会员国通过的可持续发展目标。
