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

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...

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Bibliographic Details
Published in:Journal of food science 2010-01, Vol.75 (1), p.C43-C48
Main Authors: Shin, Joong-Han, Oliveira, Alexandra C.M., Rasco, Barbara A.
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Culture
Fatty acids
Fatty Acids - analysis
Fatty Acids, Unsaturated - analysis
Female
Fish
Fish and seafood industries
Fish Products - analysis
Fish Products - microbiology
Fish Products - standards
Fishes
Food Handling
Food industries
Food Microbiology
Food Preservation
Food science
Foods
Fundamental and applied biological sciences. Psychology
Lipids
Listeria monocytogenes
Listeria monocytogenes - growth & development
microbial stability
Microorganisms
Ovum - chemistry
Salt
Salts - analysis
Sorption
Storage stability
Sturgeon
sturgeon caviar
water phase salt
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Summary: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 ω‐3 long chain fatty acid. There were no significant differences in microbial storage stability for caviars from different fish stored at 3 °C. However, for caviar stored at 7 °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.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2009.01409.x