Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)

Abstract

Caviar was prepared from white sturgeon (Acipenser transmontanus) roe by adjusting the water phase salt (WPS) to 4.0% to 6.3% by adding food grade NaCl. Fish were obtained from 2 different farms from the Inland Northwest (N = 5). Salt was absorbed at a different rate and to a different extent by roe from different fish. The lipid content in the fish roe varied from 10.2% to 14.4% (w/w), with palmitic acid and oleic acid being the most abundant saturated and monounsaturated fatty acids present, respectively. The caviar contained high levels of polyunsaturated fatty acids (PUFA) (35% to 37%) with docosahexanoic acid being the most abundant omega-3 long chain fatty acid. There were no significant differences in microbial storage stability for caviars from different fish stored at 3 degrees C. However, for caviar stored at 7 degrees C, there was less growth of Listeria monocytogenes (using a cocktail of ATCC 19114, 7644, 19113 strains) in 2 samples (2B46 and 0F05) until day 20. In 2 other samples (453F and 2519), which had lower initial microbial loads, less overall microbial growth was observed, indicating that culture and harvest practices result in compositional differences between fish, which may impact both product composition and storage stability.

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

“…; Shin et al . ). Farmed caviar from intensive aquaculture significantly differs from that of wild origin, while composition of extensively farmed caviar does not largely differ from wild caviar (Gessner et al .…”

“…Borax use is prohibited in the USA (Shin et al . ). Currently, only few preservatives can be used, while physical treatments are not suitable for caviar conservation (Table ).…”

Aquatic Food Products

“…Certain countries permit the addition of borax for preservation and to impart sweetness but this is prohibited in the US (Bledsoe et al, 2003;Shin et al, 2010).…”

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

“…In order to increase its shelf life, many methods like low‐temperature storage, salting, smoking, drying, or marinating have been used during the storage process. Many studies reported quality changes of caviar during storage, such as comparison of fresh and dried caviar by means of proximate composition and quality changes during storage at 4 ± 2°C (Çelik, Altınelataman, Dinçer, & Acarlı, ), psycrotrophic bacteria in Persian sturgeon caviar (Safari & Yosefian, ), quality attributes, and microbial storage stability of caviar from cultivated white sturgeon (Shin, Oliveira, & Rasco, ), microbial risk assessment of Persian caviar during processing and cold storage (Razavilar & Rezvani, ), and chemical and sensorial changes in rainbow trout caviar salted in different ratios (İnanli, Coban, & Dartay, ). The monitoring and analysis of the quality changes are essential during the period of caviar processing and storage.…”