Determination of suitablility for lakerda obtained from cultured Russian sturgeon (Acipencer gueldenstaedtii, Brandt and Ratzenburg, 1833) and determination of some quality changes

In this study, the quality changes (biochemical, physicochemical, microbiological and sensory) in lakerda obtained from cultured Russian sturgeon (Acipencer gueldenstaedtii, Brandt and Ratzenburg, 1833) were investigated and it is aimed to determine the most suitable preservation method both acceptance of the consumer of this newly produced product during the 7 months of storage at refrigerator conditions (4 ± 1°C). Russian sturgeon (Acipencer gueldenstaedtii) used in the present study was obtained from the İyidere Research and Application Center at Recep Tayyip Erdogan University. In the study, 10 Russian sturgeons, average length of 76,50 ± 3,24 cm and average weight of 2425,20 ± 347,42 g, were used. The salt ratio (%) was determined as 11,91% in lakerda which was produced by using 25% (w:w) salt concentration, however, this value was determined as 11,41% and 12,26% in the vacuum package and brine groups, respectively at 6 months of storage. In both groups, the consumption limit values for the total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and total mesophilic bacteria (TMBS), total number of psychrophilic bacteria (TPBS) from microbiological analyzes were not exceeded during the storage period. In the sensory evaluation period, although the vacuum package group was more appreciated by panelists, in both groups, consumption decreased below the limit value at 7 months. According to the data obtained from the sudy, the shelf life of both groups was determined as 6 months.