Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, 11942, Jordan
Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, V6T 1Z4, Canada
School of Food Science, Washington State University, P.O. Box 646376, Pullman, WA, 99164-6376, USA
Department of Animal Science, University of California, Davis, CA, 95616, USA
Image analysis can predict the fat content of sturgeon ovaries that had been categorized as having a low, medium, and high fat content based upon the caviar yield expressed as a percent of the total ovary weight, and were correlated with the chemical measurement of total fat (R 2 = 0.83). The fatty acid composition of eggs was not influenced by ovary fat content. Palmitic acid (16:00) was the most abundant saturated fatty acid and oleic acid (18:1n-9) the most predominant monounsaturated fatty acids in sturgeon eggs regardless of the ovary fat content. No significant differences (P > 0.05) were observed in docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in eggs from fish with different fat ovaries. Fourier transform infrared spectroscopy (FT-IR) coupled with principal component analysis indicated no significant difference in chemical compositions in sturgeon eggs separated from ovaries of different fat contents confirming the fatty acid composition results.