The chemical and sensorial changes in rainbow trout caviar salted in different ratios during storage

Abstract

In this study, the intention was to investigate the chemical and sensorial changes occurring during cold storage (4 ± 1°C) of caviar obtained from rainbow trout Oncorhynchus mykiss W. 1792 that was dry salted in different ratios. Caviar has a higher fat and protein content than other seafood products, and in processing it with dry salting technology, it was determined that the shelf life could be up to 28 days for the experimental group in which salt was applied at a rate of 4% and up to 35 days for the experimental group in which salt was applied at a rate of 8%. Thus the storage period of the samples is longer for the products to which a high (8%) amount of salt was applied than the products to which a low (4%) amount of salt was applied in the salting process.

Comparison of Chemical Composition and Safety Issues in Fish Roe Products: Application of Chemometrics to Chemical Data

“…In capelin roes, Tocher and Sargent [30] reported a lipid content of 26.3%, corresponding to 7.89% on wet weight, which is superior to the value of 4.5% reported in the present paper. Regarding trout roes, we found a protein content slightly lower if compared with those reported by other authors [32][33][34][35][36] and a similar [34,35] or higher [2,[32][33][34]37] lipid content. For pike roes, Bladsoe et al, [2] reported a protein content ranging from 14 to 27%, in agreement with the value of (19.4%) found in the present study; on the contrary they reported a lipid content between 1.5-2.4%, lower to the value (12.7%) of samples analyzed in the present survey.…”

Effect of different processing on quality changes of barramundi ( Lates calcarifer ) caviar during chilled storage (4℃)

“…In addition, metabolites produced by microorganisms' activity can initiate peroxidase activity increasing fat oxidation in food products. Nevertheless, sample B was still considered as a good product because the upper limit of TBA for consumption is between 7 and 8 mg/kg (Inanli, Coban, & Dartay, 2010;Varlik, Uğur, Gökoğlu, & Gün, 1993).…”

Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C

“…Caviar can be classified as: "Beluga" Obtained from Huso huso and caviar with coarse grained, black or dark gray, "Osetra" Prepared by Acipenser gueldenstaedtii colchicus (Russian Strugeon) and fine grained gray green or brown color caviar that is lighter than beluga and Sevruga Product is processed by Acipenser stellatus. The sevruga is smallest grains of greenish black [7]. There are more than 20 species of sturgeon harvested for caviar [1] Caviar is marketed through buyers who sell to exclusive restaurants, luxurious shops and mail-order retail outlets.…”

“…Freezing, various preservatives and packaging of caviar in anaerobic atmosphere are all methods that can help to limit spoilage of caviar. In addition to the salting process, freezing, smoking, canning, and sausage production technologies are also used in caviar production [7].…”