Nutritional potential and Functional properties of Autolysates of Sturgeon (Acipenserbaeri) Caviar Extraction by products from Madagascar.
RANDRIAMIDOSY Jean Claude, RANDRIAMAHATODY Zo, RAVONINJATOVO Mboahangy, RAJAONARIVONY Marcelin, RAVONIZAFY Christine, RANDRIANATORO Hery, REJO Roger, MONG Yves, RAZANAMPARANY Louisette

Abstract
Sturgeon byproducts (viscera) generated after caviar production are usually discarded by the industry. The purpose of this study was to determine the nutritional and functional potential of sturgeon (Acipenserbaeri) viscera autolysats. By applying enzymatic autolysis of these byproducts, it may be possible to produce autolysis fractions that are very rich in nutrients with very interesting functional properties. Biochemical characterizations of these fractions showed that up to 90% of proteins were concentrated in the supernatant and that more than 50% of the lipids were released in the oil phase. The phosphorus, iron and calcium levels in autolysates deserve alsomore focus on the nutritional benefit from these byproducts. The peptides of the derivatives have very interesting functional properties in the food industries (emulsifying activities, oil and water retention capacities).

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