Abstract: In this study, in order to explore the feasibility of processing sashimi of giant hybrid sturgeon (Huso dauricus × Acipenser schrenckii), muscle samples from different parts of the fish were evaluated for physicochemical properties such as protein content and composition, color, hardness and tenderness, as well as sensory and hygienic characteristics and in vitro digestibility. The results showed that the ventral muscle had lower salt-soluble protein content (47.1%–51.8% versus 55.4%–63.6% and 56.3%–66.1%) and higher water-soluble protein content than the dorsal and tail muscle of giant hybrid sturgeon. The color changed from bright red to dark crimson in the direction from the head to the tail. The hardness decreased first and then increased in the direction from the head to the tail, and the hardness of the ventral muscle (109.2–149.1 N) was higher than that of the dorsal muscle (105.0–122.3 N). The elasticity of the anterior muscle (1.80–1.94 mm) was higher than that of the middle (1.60–1.62 mm) and posterior muscle (1.67–1.68 mm). The shear force of the posterior dorsal (24.2 N), ventral (24.1–24.4 N) and tail (23.4–28.3 N) muscle were lower indicating better tenderness. This is mainly related to the characteristics of muscle fibers in different body parts of fish. Taken collectively, sashimi of the ventral axial and ventral posterior muscle had better meat quality. This study will provide a theoretical basis for the utilization of muscles in different parts of giant hybrid sturgeon.

Key words: sturgeon; different body parts; physicochemical properties; sashimi