Premium
Processing techniques for caviar and their effect on product composition
Author(s) -
Gessner Jörn,
Wirth Manfred,
Kirschbaum Frank,
Patriche Neculai
Publication year - 2002
Publication title -
international review of hydrobiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.524
H-Index - 52
eISSN - 1522-2632
pISSN - 1434-2944
DOI - 10.1002/1522-2632(200211)87:5/6<645::aid-iroh645>3.0.co;2-k
Subject(s) - composition (language) , dehydration , chemistry , wet weight , food science , chemical composition , dry weight , zoology , water content , biology , botany , biochemistry , philosophy , linguistics , geotechnical engineering , organic chemistry , engineering , endocrinology
Various techniques are established to process sturgeon roe to caviar. These processing techniques have significant impact on product composition and quality and thereby marketability. Analysis of caviar samples revealed drastic differences with regard to the gross composition of ova, including water‐, protein‐, and fat content, which could be linked with the processing techniques utilised. The differences in the preparation processes of the different samples were indicated by the salt contents (NaCl), varying between 3.2% to almost 11.8% between the samples. The elevated salt contents result in dehydration, which increased the concentration of lipids and proteins in a linear pattern. In 28 samples included in the analysis the water contents ranged from 31.5% wet weight to 55.9% wet weight. As a consequence the protein content was reduced from 32.6% to 22.1% wet weight. The lipid content revealed an identical decrease from 20.2% to 10.9% wet weight. It becomes apparent from the high variation of the results, especially for samples with water contents between 47 and 56% wet weight, that other factors besides the salt content are responsible for a significant variability in gross composition. The stage of gonadal development as well as the number of previous spawnings have considerable influences upon the egg‐size and its composition.