Eating Sturgeon: An Endangered Delicacy

نویسندگان

چکیده

Since ancient times, sturgeon species have been valued for their rich nutritional qualities, which are crucial human health today. They linked with gastronomic delicacy and offer economic benefits, especially the caviar industry. Today aquaculture produces more farmed hybrid due to rapidly declining wild populations. Sturgeon diversification through processing can yield fingerlings, stocking material, meat or caviar. Because of its variety, flesh includes highly digestible proteins, lipids, vitamins minerals. Consuming provides essential fatty acids that play important oxidative anti-inflammatory roles in cells. The purpose this study is examine sustainability value eating worldwide, technology applied food processing, challenges quality authenticity, content effects pose. issue counterfeiting high-quality products by dishonest means has be adequately addressed. Digital tools guarantee authenticity transparency chain should considered future.

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ژورنال

عنوان ژورنال: Sustainability

سال: 2023

ISSN: ['2071-1050']

DOI: https://doi.org/10.3390/su15043511