A review of the nutritional value and biological activities of sturgeon processed byproducts

Rui Chen; Zhe Liu; Jinze Wang; Wengang Jin; Hassan Idris Abdu; Jinjin Pei; Qi Wang; A M Abd El-Aty

doi:10.3389/fnut.2022.1024309

A review of the nutritional value and biological activities of sturgeon processed byproducts

Front Nutr. 2022 Nov 14:9:1024309. doi: 10.3389/fnut.2022.1024309. eCollection 2022.

Authors

Rui Chen¹, Zhe Liu¹, Jinze Wang¹, Wengang Jin¹, Hassan Idris Abdu¹, Jinjin Pei¹, Qi Wang¹, A M Abd El-Aty^{2

3

4}

Affiliations

¹ Shaanxi Province Key Laboratory of Bioresources, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, China.
² State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
³ Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
⁴ Department of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum, Turkey.

Abstract

Sturgeons are a type of subcold water fish distributed in eastern Europe, on both sides of the North Pacific, in eastern Asia, in western North America, and on the east coast of North America. Its production capacity is strong, and it is easy to breed. However, the sturgeon industry has the problems of a single product structure, a short industrial chain and poor market sales. In this context, developing the sturgeon industry is crucial to research the nutritional value of sturgeon processing byproducts and developing diversified products. Therefore, this paper summarizes the research on the nutritional value of sturgeon processing byproducts and the current situation of processing and utilization over the past 10 years. First, CiteSpace visual analysis software and the bibliometric analysis platform were used to analyze the status of sturgeon research. The Web of Science (WOS) database was used as the literature source to fit the keywords of sturgeon literature in the past ten years. After excluding the two keywords sturgeon and sturgeon meat, the relevant literature is analyzed and sorted, focusing on the literature in the last five years. Second, a comprehensive and in-depth review (sturgeon, processing, byproducts as the keywords to search Google Scholar and Web of Science) was conducted on the research of the nutritional components contained in sturgeon and the processing of nutritional components in byproducts to provide a reliable reference for the research and processing of the sturgeon industry.

Keywords: biological activities; byproducts; nutrients; processing; sturgeon.

Publication types

Review