Monitoring the Effects of Storage in Caviar from FarmedAcipenser transmontanusUsing Chemical, SEM, and NMR Methods

Abstract

The effects of storage at 4 degrees C on the quantity and quality of chemical components in the caviar from farmed Acipenser transmontanus have been analyzed by SEM, chemical methods, and NMR and MRI techniques. Particular attention has been focused on the lipid components, the distribution and mobility of which were strongly affected by the storage time. MRI and relaxation data indicated that lipids are endowed with two different mobility regimes, one slow (short T1) and one fast (long T1), both lengthening with the storage time. Chemical analysis assessed a total fat content that remained practically unchanged and a constant fatty acid composition during the total storage time. The combination of the two methods allowed one (a) to suppose that a mechanism of lipid hydrolysis (faster in unsalted than in salted eggs) is still occurring during storage of caviar at 4 degrees C for up to approximately 4 months and (b) to exclude that an intensive oxidative process is active in the same storage period.

A non-invasive method based on low-field NMR to analyze the quality changes in caviar from hybrid sturgeon (Huso dauricus, Acipenser schrenckiid )

“…However, there was no noticeable change for the moisture content in caviar with storage time from 0 to 11 months at −4°C, except in one month caviar sample, where a slight increase in moisture was observed. Similar results have been reported by others (Gussoni et al, ). The fluctuation in moisture content during storage was considered as the individual differences of caviar and the measurement of human error.…”

The future of caviar production on the light of social changes: a new dawn for caviar?

“…); among fatty acids, oleic acid is the dominant and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are particularly abundant (Gussoni et al . ; Caprino et al . ; Intarasirisawat et al .…”

“…It is very well known that fish roe and particularly caviar contains high amounts of proteins (Al-Holy & Rasco 2006) and lipids. The average protein content of caviar is about 30%, and fat ranges from 11% to 27% (wet weight) Gessner et al 2008;Mol & Turan 2008;Wirth et al 2002;Hamzeh et al 2015); among fatty acids, oleic acid is the dominant and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are particularly abundant (Gussoni et al 2006;Caprino et al 2008;Intarasirisawat et al 2011;Wang et al 2012). While proteins play a minor role in the definition of caviar quality, lipids, in particular fatty acids, noticeably influence caviar taste, being off-flavours mainly originated by lipophilic compounds.…”

“…Additives and conservation methods. Caviar refrigeration at 4°C is the main conservation method for caviar (Gussoni et al 2006), while sodium chloride (NaCl) is the only preservative universally accepted by consumers. Caviar is added with salt for preservation, which normally ranges between 3% and 5%.…”

Sturgeon (Acipenser transmontanus) sexual maturation and caviar quality

“…Other processing factors affect the final texture, colour and quality of caviars, including processing temperature, inappropriate dehydration or curing protocols and excessive lipid removal (Gessner et al 2002b;Al-Holy et al 2005b). Gussoni et al (2006) studied the effect of storage at 4°C on the levels of chemical components in caviars from farmed white sturgeon and showed that lipid hydrolysis took place during the caviar storage after 4 months and was faster in unsalted compared with salted roe indicative of enzymatic activity likely to be of microbial origin. Shin et al (2010) studied the storage stability of caviars from white sturgeon and indicated that compositional factors (i.e.…”