Desarrollo de productos alimenticios a partir de carne de esturión (Acispenser baerii y Acispenser ruthenus) cultivado en Uruguay

• Main Authors: Bertullo, E., Fernández, S., Pollak, A., Campot, J., Gómez, F.
• Format: Other/Unknown Material
• Language: Spanish
• Published: 2006
• Subjects: Processed fishery products; Cured products; Uruguay; Siberian sturgeon
• Online Access: http://hdl.handle.net/1834/2003

The company “Esturiones del Río Negro S.A.” has developed in Uruguay the culture of STURGEON (Acispenser baerii and Acispenser ruthenus) well-known as Siberian sturgeon and Sturgeon sterlet respectively. From 1995 the company possesses the facilities located on Dams of Baygorria, in the course of the “Río Negro”, in the center of the country. The primary objective of this cultivation was the production of CAVIAR type Oscetra.The process of obtaining caviar, forces the sacrifice of the female sturgeons at the moment and a surplus exists of approximately 50% of males, which has an important volume of usable meat for the human consumption. The investigation is framed in the Program of Linking with the Productive Sector of the Sectorial Commission of Scientific Investigation (CSIC) of the State University of Uruguay. The raw material is immediately filleted without skin, deep frozen to a final temperature of product of –18ºC or less. As a source of smoke was used a mixture of hard and halfhard wood dusts obtained in Uruguay (Lapacho and Eucaliptus). The obtained results have allowed to establish the concentration and the times of salting, the maximum loads in the pilot smokehouse, times of cooking and smoked which determine the quality of the final seafood. It has been completed with the analysis of objective instrumental and sensorial parameters.