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REVISTA DE CHIMIE
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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2017, Volume 68, Issue 5, 1063-1069

https://doi.org/10.37358/RC.17.5.5612

Cristina Simeanu, Daniel Simeanu, Anca Popa, Alexandru Usturoi, Dan Bodescu, Marius Gheorghe Dolis

Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat

Abstract:

Polyodon spathula sturgeon breed is successfully reared in Romania in many fishery farms for meat production and it is capitalized on domestic market as consumption fish. In the current paper were studied a number of 1400 sturgeons from Polyodon spathula breed (1200 individuals of one summer - P.s.0+ and 200 individuals of fourth summers - P.s.3+). From this flock were weighted around 10%, for each age group, and for laboratory determinations were chosen 10 fishes for each age with the corporal mass close to the group mean. After analysing the fillets gathered from the studied fishes for establishing the chemical characteristics, nutritive and biological values of proteins were drawn some interesting conclusions. So, regarding chemical composition we notice that in the meat of analysed fishes water is in a rate of 75.41% at P.s.3+ and 78.37% for P.s.0+; proteins - between 18.08% for P.s.0+ and 19.89% for P.s.3+, values which place those fishes in the group of protein fishes; lipids - between 2.45% and 3.45%, values which situated those sturgeons in category of fishes with a low content in lipids; collagen - 3.83% at P.s.0+ and 4.14% at P.s.3+ which indicate low values for proteins of weak quality in the meat of those sturgeons. Study of nutritive value for the analysed fishes indicate the fact that fishes P.s.0+ have a mediocre nutritive value, having the ratio w/p of 4.33 while sturgeons P.s.3+ were placed in the 2nd category - fishes with a good nutritive value (rate w/p = 3.79). Energetic value of the studied fillets was 97.39 kcal/100 g for P.s.0+ and 114.31 kcal/100 g for P.s.3+, which enlightened an increase of nutritive value with aging, fact especially due to accumulation of adipose tissue. Study of proteins quality, through the presence of those 8 essential amino-acids in the meat of analysed fishes, show the fact that at sturgeons P.s.0+ proportion of essential amino-acids was 20.88% from total amino-acids, while at sturgeons P.s.3+ was 26.23%, fact which enlightened an increasing of proteins’ biological value with fish aging. This fact was also shown by calculation of proteins’ biological value through chemical methods (EAA index); calculated value for sturgeons P.s.0+ was a little bit lower (118.73) than the one calculated for sturgeons P.s.3+ (118.79).
Keywords:
amino-acids; biological value; chemical content; sturgeons; fillet

Issue: 2017, Volume 68, Issue 5
Pages: 1063-1069
Publication date: 2017/6/15
https://doi.org/10.37358/RC.17.5.5612
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This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
SIMEANU, C., SIMEANU, D., POPA, A., USTUROI, A., BODESCU, D., DOLIS, M.G., Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat, Rev. Chim., 68(5), 2017, 1063-1069.

Vancouver
Simeanu C, Simeanu D, Popa A, Usturoi A, Bodescu D, Dolis MG. Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat. Rev. Chim.[internet]. 2017 May;68(5):1063-1069. Available from: https://doi.org/10.37358/RC.17.5.5612


APA 6th edition
Simeanu, C., Simeanu, D., Popa, A., Usturoi, A., Bodescu, D. & Dolis, M.G. (2017). Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat. Revista de Chimie, 68(5), 1063-1069. https://doi.org/10.37358/RC.17.5.5612


Harvard
Simeanu, C., Simeanu, D., Popa, A., Usturoi, A., Bodescu, D., Dolis, M.G. (2017). 'Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat', Revista de Chimie, 68(5), pp. 1063-1069. https://doi.org/10.37358/RC.17.5.5612


IEEE
C. Simeanu, D. Simeanu, A. Popa, A. Usturoi, D. Bodescu, M.G. Dolis, "Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat". Revista de Chimie, vol. 68, no. 5, pp. 1063-1069, 2017. [online]. https://doi.org/10.37358/RC.17.5.5612


Text
Cristina Simeanu, Daniel Simeanu, Anca Popa, Alexandru Usturoi, Dan Bodescu, Marius Gheorghe Dolis,
Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat,
Revista de Chimie,
Volume 68, Issue 5,
2017,
Pages 1063-1069,
ISSN 2668-8212,
https://doi.org/10.37358/RC.17.5.5612.
(https://revistadechimie.ro/Articles.asp?ID=5612)
Keywords: amino-acids; biological value; chemical content; sturgeons; fillet


RIS
TY - JOUR
T1 - Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat
A1 - Simeanu, Cristina
A2 - Simeanu, Daniel
A3 - Popa, Anca
A4 - Usturoi, Alexandru
A5 - Bodescu, Dan
A6 - Dolis, Marius Gheorghe
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2017
VL - 68
IS - 5
SP - 1063
EP - 1069
UR - https://doi.org/10.37358/RC.17.5.5612
KW - amino-acids
KW - biological value
KW - chemical content
KW - sturgeons
KW - fillet
ER -


BibTex
@article{RevCh2017P1063,
author = {Simeanu Cristina and Simeanu Daniel and Popa Anca and Usturoi Alexandru and Bodescu Dan and Dolis Marius Gheorghe},
title = {Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat},
journal = {Revista de Chimie},
volume = {68},
number = {5},
pages = {1063-1069},
year = {2017},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.17.5.5612},
url = {https://revistadechimie.ro/Articles.asp?ID=5612}
}
 
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