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April 4, 2026Food Processing Techniques and TechnologyOpen Access

Nutritional Value of Sturgeon Recyclables in Astrakhan Region

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Authors

OIOlesia IakubovaAstrakhan State Technical UniversityAKAdelia Adlerovna KushbanovaAstrakhan State Technical UniversityMZMariya Vladimirovna ZaharovaAstrakhan State Technical University

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Implication

This research evaluates the nutritional composition of sturgeon heads, suggesting sustainable food use.

Key Points

  • The study aims to analyze the chemical composition and biological value of protein in sturgeon head tissues.
  • Analyzed chemical composition using standard methods
  • Calculated biological value of proteins according to FAO/WHO methodology
  • Investigated various body sections for muscle and fat distribution
  • Sturgeon head muscles contained 18.6-20.4% protein and 12.2-16.2% fat
  • Biological value of proteins from sturgeon head was 44.1%
  • Sturgeon head fat consisted of 45.8% monounsaturated fatty acids and significant ω-3 and ω-6 fatty acids

Cite This Study

Iakubova et al. (2026) studied this question.

synapsesocial.com/papers/69d0aeb9659487ece0fa4ae7https://doi.org/10.21603/2074-9414-2026-1-2621
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