Nutritional Composition and Quality Evaluation of Huso dauricus Caviar

The nutritional value of Huso dauricus caviar was explored in terms of amino acids, fatty acids, mineral elements and vitamins, and its sensory quality and antioxidant capacity were evaluated. The results showed that Huso dauricus caviar has a protein content of 25.6%, a fat content of 18.9%, an ash content of 2.6%, a moisture content of 51.5% and a carbohydrate content of 1.4%. In total, 19 amino acids were detected and quantified, and the results showed that the ratio of essential amino acids to total amino acids was 42.85%, and the ratio of essential amino acids to non-essential amino acids was 74.98%, which are in accordance with the levels recommended by the FAO/WHO. A total of 36 fatty acids were detected in this caviar, among which eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) altogether accounted for 2.24% of the fresh mass, and n-3 and n-6 polyunsaturated fatty acids 2.65% and 6.70%, respectively, indicating it to be a food rich in polyunsaturated fatty acids. The caviar was rich in trace elements including Fe (25.9 mg/kg) and Zn (20 mg/kg) and a variety of vitamins including fat-soluble vitamins A, D and E, and water-soluble vitamin B and biotin. The results of sensory evaluation showed that Huso dauricus caviar was intact and full roes with a bright color and had a compact texture and a good taste. In addition, the caviar had a good antioxidant capacity, with total antioxidant capacity (TAC) of (1.473 ± 0.102) mmol/g, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of (58.603 ± 1.481)%, hydroxyl radical scavenging capacity of (183.909 ± 5.952) U/mg and total superoxide dismutase (SOD) activity of (27.633 ± 1.809) U/mg. In conclusion, Huso dauricus caviar is rich in nutrients with a well-balanced nutritional composition and has health benefits.