LA STABILITE PHYSICO-CHIMIQUE D’ESTURGEON DU DANUBE (ACIPENSER STELLATUS) A CONGELATION
IONESCU AURELIA(1)*ANDZARA MARGARETA(1), APRODU IULIANA(1), VASILE AIDA(1), PALTENEA ELPIDA(2)
(1)UNIVERSITÉ “DUNAREA DE JOS” GALAŢI, FACULTÉ DE SCIENCE ET INGÉNIERIE D’ALIMENTS, GALAŢI, ROUMANIE (2)INSTITUT DE RECHERCHE ET DÉVELOPPEMENT POUR ECOLOGIE AQUATIQUE, PÊCHERIE ET AQUACULTURE, GALAŢI, ROUMANIE *CORRESPONDANCE: AURELIANSC.@YAHOO.COM
Abstract
The sturgeon (Acipenser stellatus) is the third important species of sturgeons for the production of caviar and firm, tasty white, meat fresh or refrigerated. Freezing, as fish conservation technology, involves biochemical modifications that dictate the fish quality in terms of texture, nutritional value and security.