Research progress on nutrition composition, high threshold processing technology and quality safety of sturgeon

The production of sturgeon (Acipenser) which is an important farmed fish in Chinas cold waters increases year by year. Due to the lack of comprehensive system of high threshold processing technology, the sturgeon consumption in China has been mainly larval fresh food for a long time. The paper summarizes the nutrition and flavors of sturgeon roe and meat, discusses the researches on high threshold processing technology, safety control and identification of origin status quo for sturgeon, predicts the developmental trend of sturgeon industry to provide references for healthy development of Chinas sturgeon industry.