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Changes in the quality (microbial, chemical and organoleptic) propertis of the Ship sturgeon (Acipenser nudiventris) ovulated caviar during shelf – life
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Ayoub Yousefi Jourdehi *   , Maryam Monsef Shokri2 , Ali Hallajian , Alinaghi Sarpanah , Mahmoud Mohseni , Tooraj Sohrabi , Reza Ghorbani Vaghei , Zabihollah Pajand , Esmaeil Hosseinnia , Mir Hamed Sayed Hasani |
International Sturgeon Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran , ayoub2222002@yahoo.com
2- Iranian Fisheries Sciences Institute |
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Abstract: (160 Views) |
Introduction: Sturgeon salted eggs (Caviar) is one of the most precious foods in the world, which is obtained from sturgeon fish. Sturgeon caviar is one of the best and most delicious fish products in terms of taste and nutritional value. Ovulated eggs have a loose membrane and usually burst. The severe decline in sturgeon stocks, the value of their broodstock, and the need to preserve their genetic resources make it inevitable to prevent the sudden elimination of sturgeon broodstock.
Materials and methods: In this research, first, the ovulated egg (stage V of sexual maturity) was obtained from the breed A. nudiventris (10 year - old) through hormone therapy and using the oviduct microincision technique. Then, using different formulas, the ability to return the consistency of the ovulated egg was tested. Finally, 3 formulas include control: common caviar salt + preservative; Treatment 1: common caviar salt + preservative + natural fruit juice; Treatment 2: calcium salt + preservative was considered as the main treatments. Ovulated caviar samples at refrigerator temperature during 6 months of storage at time intervals of 1, 2, 3, 4, 5 and 6 months in terms of microbial indicators (total microbial count, mold and yeast), chemical (sum of volatile nitrogen bases) (TVB-N), peroxide value (PV) and volatile fatty acids) and organoleptic were evaluated.
Results and Discussion: Based on the results, rheological properties and the hardness of the caviar treated with calcium chloride, it was acceptable compared to control. From the microbial point of view, the number of Escherichia coli, Staphylococcus aureus coagulase, Salmonella, sulfite-reducing Clostridium and Listeria monocytogenes in the control and other treatments were negative. Caviar processed with calcium salt had a higher consistency and shelf - life (6 months) than control (3 months). The results of the chemical indicators showed that the treatment processed with calcium chloride was within the acceptable standard range during 6 months of shelf - life and the caviar processed with this formula was usable. This was while the control treatment and other treatments had a shorter shelf - life. The results of sensory indicators (organoleptic) showed that the caviar processed with calcium salt had more precedence compared to control during the shelf - life of 6 months.
Conclusion: by achieving the desired results, while preventing the killing of sturgeon broodstock during caviar obtaining, it was possible to obtain caviar from them repeatedly. On the other hand, with the availability of hormone therapy techniques and oviduct microincision and the periodicity of the sexual maturation period in sturgeons (approximately every two years), the productivity of sturgeons has increased, and a serious step has been taken towards preserving their valuable stocks. In general, caviar processed with calcium chloride salt had a better quality (reologic, organoleptic, chemical and micobial status) and more shelf - life than control for consuming. |
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| Keywords: Ovulated caviar, microencision, shelf - life, Acipenser nudiventris |
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Type of Study: Research |
Subject:
Special
Received: 2024/08/12 | Accepted: 2024/12/21 | Published: 2025/07/1
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Yousefi Jourdehi A, Monsef Shokri M, Hallajian A, Sarpanah A, Mohseni M, Sohrabi T, et al . Changes in the quality (microbial, chemical and organoleptic) propertis of the Ship sturgeon (Acipenser nudiventris) ovulated caviar during shelf – life. JAD 2025; 19 (2) URL: http://aqudev.liau.ac.ir/article-1-858-en.html
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