Sturgeon waste is a raw material base for industrial food production. Sturgeon heads are responsible for the majority of waste, and their rational processing will allow for sustainable utilization of fish resources. This study focused on the chemical composition and biological value of sturgeon head tissues. The research featured muscle tissue, heads, and processed products of Russian sturgeon (Acipenser gueldenstaedtii). While the chemical composition was studied by standard methods, the biological value of protein was calculated according to the FAO/WHO Food Committee methodology. A topography of various body sections demonstrated the presence of light and dark muscles. Fat tissue accumulated in the subcutaneous, cartilaginous, and abdominal zones, while connective tissue was registered in different body parts. The chemical analysis of flesh from head, body, and tail revealed 76.0–82.9% water contents, 14.2–18.5% protein, 2.4–4.9% fat, and 0.1–0.6% minerals. The average fat content was 2.8 times lower than in commercial sturgeon. Soft tissues of sturgeon head contained 18.6–20.4% protein and 12.2–16.2% fat. These data are similar in composition but differ in nutritional value. The biological value of proteins in the flesh from sturgeon head was 44.1%, which was 2.6% higher than that of soft tissues. Sturgeon head fat contained 45.8% monounsaturated fatty acids, 11.0% ω-3 polyunsaturated fatty acids, and 15.2% ω-6 polyunsaturated fatty acids. As reliable sources of valuable protein and fat, sturgeon head recyclables proved to be promising ingredients of multi-component foods.
Iakubova et al. (Tue,) studied this question.