Sensory profile of sturgeon (Acipemser Baeri) meat
Document typeConference report
Rights accessOpen Access
The companies that produce sturgeon to market caviar as their main product, obtain sturgeon meat as a by-product. Nevertheless, the meat of sturgeon females from whom caviar has been extracted, can be a good product by itself. To target this meat market, there is a need to know and to standardize the sensorial and nutritional profiles of this specific meat in order to increase their value and therefore their demand by consumers. The aim of this paper is to describe the sensorial profile of mature female sturgeon meat.
CitationReig, L., Romero Del Castillo, M., Portalo, A., Flos, R. Sensory profile of sturgeon (Acipemser Baeri) meat. A: Aquaculture, Nature and Society. "EAS2015: Aquaculture, Nature and Society. Aquaculture Europe 15 Abstracts". Rotterdam: 2015, p. 672-673.