Potentiels nutritionnel et alimentaire des co-produits generes au cours de l’extraction de caviar de madagascar

Caviar production is a particularly promising and emerging activity in Madagascar. It involves sturgeon farming and extraction of caviar from the adults. This activity generates valuable sturgeon by-products. In order to assess the nutritional and alimentary potentials of sturgeon by-products, analyses of the nutritional composition, processing tests and research of functional properties were carried out on sturgeon fins, heads and viscera kindly provided by the company ACIPESER SA. The results show a predominance of proteins and lipids in these products. Their biotransformation allowed to obtain protein-rich products, with functional properties that can be useful in agro-industry. These products thus constitute resources whose valorisation could contribute to the fight against malnutrition, the reduction of pollution linked to caviar extraction and the development of the caviar industry.

Key-words:By-products, sturgeon, caviar, valorisation, nutritional value, functional properties

15/12/2022