Processing techniques for caviar and their effect on product composition
Identifieur interne : 000387 ( Istex/Corpus ); précédent : 000386; suivant : 000388Processing techniques for caviar and their effect on product composition
Auteurs : Jörn Gessner ; Manfred Wirth ; Frank Kirschbaum ; Neculai PatricheSource :
- International Review of Hydrobiology [ 1434-2944 ] ; 2002-11.
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Abstract
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.
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DOI: 10.1002/1522-2632(200211)87:5/6<645::AID-IROH645>3.0.CO;2-K
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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.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>Jörn Gessner</name><affiliations><json:string>Leibniz‐Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, PO Box 850123, D‐12587 Berlin, Germany;</json:string></affiliations></json:item><json:item><name>Manfred Wirth</name><affiliations><json:string>Leibniz‐Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, PO Box 850123, D‐12587 Berlin, Germany;</json:string></affiliations></json:item><json:item><name>Frank Kirschbaum</name><affiliations><json:string>Leibniz‐Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, PO Box 850123, D‐12587 Berlin, Germany;</json:string></affiliations></json:item><json:item><name>Neculai Patriche</name><affiliations><json:string>Centre of Research for Fishing, Fish Culture and Fish Processing, St. Portuliu 2–4, RO 6200 Galati, Romania</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>sturgeon</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>aquaculture</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>fatty acids</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>triglycerides</value></json:item></subject><articleId><json:string>IROH645</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><abstract>Various techniques are established to process sturgeon roe to caviar. 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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. 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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.</p></abstract><textClass xml:lang="en"><keywords scheme="keyword"><list><head>keywords</head><item><term>sturgeon</term></item><item><term>aquaculture</term></item><item><term>fatty acids</term></item><item><term>triglycerides</term></item></list></keywords></textClass><textClass><keywords scheme="Journal Subject"><list><head>article-category</head><item><term>IV. 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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.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Processing techniques for caviar and their effect on product composition</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Kolumnentitel</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Processing techniques for caviar and their effect on product composition</title></titleInfo><name type="personal"><namePart type="given">Jörn</namePart><namePart type="family">Gessner</namePart><affiliation>Leibniz‐Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, PO Box 850123, D‐12587 Berlin, Germany;</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Manfred</namePart><namePart type="family">Wirth</namePart><affiliation>Leibniz‐Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, PO Box 850123, D‐12587 Berlin, Germany;</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Frank</namePart><namePart type="family">Kirschbaum</namePart><affiliation>Leibniz‐Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, PO Box 850123, D‐12587 Berlin, Germany;</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Neculai</namePart><namePart type="family">Patriche</namePart><affiliation>Centre of Research for Fishing, Fish Culture and Fish Processing, St. Portuliu 2–4, RO 6200 Galati, Romania</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>WILEY‐VCH Verlag</publisher><place><placeTerm type="text">Berlin</placeTerm></place><dateIssued encoding="w3cdtf">2002-11</dateIssued><copyrightDate encoding="w3cdtf">2002</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">3</extent><extent unit="tables">1</extent><extent unit="references">17</extent></physicalDescription><abstract lang="en">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.</abstract><subject lang="en"><genre>keywords</genre><topic>sturgeon</topic><topic>aquaculture</topic><topic>fatty acids</topic><topic>triglycerides</topic></subject><relatedItem type="host"><titleInfo><title>International Review of Hydrobiology</title><subTitle>A Journal Covering all Aspects of Limnology and Marine Biology</subTitle></titleInfo><titleInfo type="abbreviated"><title>International Review of Hydrobiology</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>IV. Chemical and Biochemical Composition of Sturgeon Products: Original Paper</topic></subject><identifier type="ISSN">1434-2944</identifier><identifier type="eISSN">1522-2632</identifier><identifier type="DOI">10.1002/(ISSN)1522-2632</identifier><identifier type="PublisherID">IROH</identifier><part><date>2002</date><detail type="volume"><caption>vol.</caption><number>87</number></detail><detail type="issue"><caption>no.</caption><number>5‐6</number></detail><extent unit="pages"><start>645</start><end>650</end><total>6</total></extent></part></relatedItem><identifier type="istex">CAF9D21B76989DACE00CE4A3220E0B9E37A6FDB3</identifier><identifier type="DOI">10.1002/1522-2632(200211)87:5/6<645::AID-IROH645>3.0.CO;2-K</identifier><identifier type="ArticleID">IROH645</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2002 WILEY‐VCH Verlag GmbH & Co. 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