The fish belongs to the category of slightly perishable food products which makes it to be consumed or preserved immediately after catch.
If the fish is not preserved by means of one of the methods of preservation, such as: chilling, keeping in the ice, freezing, etc., the nutritive value of the meat decreases gradually so that, in state of advanced decomposition the fish meat becomes toxic. The main cause that makes fish get deteriorated is the activity of contaminant micro-organisms to which the autolysis processes are added. Avoidance of fish meat degradation is achieved by using appropriate methods of preservation.
Sturgeons are known and appreciated by consumers for the quality of their meat and especially of the caviar. The fish meat, including the sturgeon is appreciated for its dietary value derived from the content of n-3 and n-6 fatty acids which go into the composition of cell membranes and play an important role in the preservation of cardiovascular diseases.
As the last decade has registered an increased use of the technologies of sturgeon breeding based on intensive system, the sturgeon meat derived from fish farms represents a new offer on the international and EU markets. The commercial significance of the sturgeons and their economic value have determined excessive catch of these species in our country. Thus, the culture of sturgeons based on intensive and recycled system, and in fish ponds has been imposed as an alternative to the dramatic decrease of the populations of anadromous sturgeons in the river Danube. A disadvantage of the culture sturgeon breeding is represented by the influence of the aquatic environment and fodder on the taste of the meat. The environmental changes affect the endocrine balance modifying the physiology of the fish and the quality of its meat. The nutritional quality of the sturgeon meat is influenced by the method of preservation.
As part of our study, by the meat of the culture stor sturgeons under chilling preservation conditions. | 
