Sensory Characteristics of Caviar from Wild and Farmed Sturgeon
Identifieur interne : 001321 ( Main/Exploration ); précédent : 001320; suivant : 001322Sensory Characteristics of Caviar from Wild and Farmed Sturgeon
Auteurs : Mireille Cardinal [France] ; Josiane Cornet [France] ; Jean Luc Vallet [France]Source :
- International Review of Hydrobiology [ 1434-2944 ] ; 2002-11.
English descriptors
- KwdEn :
Abstract
The sensory characteristics of caviar were evaluated and compared in reared and wild sturgeon, using a trained IFREMER panel to determine the sensory profile. The most relevant and discriminative sensory descriptors were selected to describe the appearance, odour, flavour, and texture of caviar before the testing of samples. Caviar from the reared sturgeon Acipenser baeri was compared with that of other species such as A. stellatus and A. gueldenstaedti. The farming effect was studied by comparing caviar processed in the same conditions from reared and wild sturgeon using A. stellatus females obtained from a rearing pond and the Danube River, respectively. Although these preliminary results did not allow separate analyses of the species effect and the processing parameters, the sensory properties for this range of products appeared to have been more affected by the species than by the rearing factor. One of the most important effects observed on caviar from reared sturgeon (A. baeri or A. stellatus) was the earthy taste. However, a comparison of caviar from reared A. baeri showed that this earthy taste was not necessarily specific to farming conditions.
Url:
DOI: 10.1002/1522-2632(200211)87:5/6<651::AID-IROH651>3.0.CO;2-W
Affiliations:
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The most relevant and discriminative sensory descriptors were selected to describe the appearance, odour, flavour, and texture of caviar before the testing of samples. Caviar from the reared sturgeon Acipenser baeri was compared with that of other species such as A. stellatus and A. gueldenstaedti. The farming effect was studied by comparing caviar processed in the same conditions from reared and wild sturgeon using A. stellatus females obtained from a rearing pond and the Danube River, respectively. Although these preliminary results did not allow separate analyses of the species effect and the processing parameters, the sensory properties for this range of products appeared to have been more affected by the species than by the rearing factor. One of the most important effects observed on caviar from reared sturgeon (A. baeri or A. stellatus) was the earthy taste. 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