The Off-Flavors Management in the Production of Farmed Sturgeon

Chapter

Abstract

The rearing of sturgeon from its beginnings faces the problem of earthy taste in caviar and flesh. After a short presentation of the origins of this problem, a certain number of solutions possible in farming are presented, like depuration stocking in pure water or in recirculated systems and caviar selection before sales. Nevertheless, a global thought against this problem is now indispensable for the survival of each sturgeon freshwater fish farm.

Keywords

Sturgeon fish farming Off-flavors Depuration Sensorial asting Caviar 

References

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Executive Manager at the Fish Farm L’Esturgeonnière SASLe TeichFrance

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