Changes of fatty acid profile in sturgeon ( Huso dauricus × Acipenser schrenckii) caviar during cool storage

The fatty acid composition of caviar from cultured sturgeon, and the changes of fatty acid composition during storage at 0℃ were investigated.The results showed that the fatty acid profile of initial caviar was: 23.03%SFA ( saturated fatty acids) , 33.68% MUFA ( monounsaturated fatty acids) and 33.03% PUFA ( polyunsaturated fatty acids) .The sturgeon caviar had high nutritional value with high content of n-3 long chain PUFA, such as EPA and DHA.The marked decreases in unsaturated fatty acids ( UFA) , especially PUFA, and the significant increase in SFA were observed in the fatty acid profile of sturgeon caviar ( p < 0.05) with the extend of storage time.Those changes indicated that the extended iced storage time of sturgeon caviar resulted in the pronounced changes in lipids.Additionally, significant decreases were found in MUFA and PUFA of caviar after 3 months storage ( p < 0.05) and MUFA and PUFA decreased from 36.79, 32.43 to 34.83, 31.86 during 3⁵ months storage, which indicated that 3 ⁵months was proved to be the key period of time to control the quality of caviar during cool storage.