Microbiological and chemical investigation of caviar at retail

Oeleker, Kathrin; Alter, Thomas; Kleer, J.; Pund, Ralf-Peter; Gölz, Greta; Hildebrandt, G.; Huehn, Stephan

doi:10.1007/s00003-015-1002-4

Cited by 9 publications

(13 citation statements)

References 3 publications

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“…) or coliforms and Escherichia coli (Altug & Bayrak ; Oeleker et al . ). The principal factors favouring the caviar bacterial contamination are pH level, the storage temperature and presence of free amino acids.…”

Section: Caviar and Aquaculture: The Bright Side Of The Moonmentioning

confidence: 97%

“…; Oeleker et al . ). Considering the effect of sturgeon feeding, panel test analysis has been also applied on caviar for the evaluation of the effects of dietary flavonoids on sturgeon (Wang et al .…”

Section: Caviar and Aquaculture: The Bright Side Of The Moonmentioning

confidence: 97%

“…The modern concept of caviar excellence is especially based on the absence of off‐flavours created by microbial contamination (Oeleker et al . ), absence of microbial fermentation catabolites (Heude et al . ), low incidence of ovarian fat (Ovissipour et al .…”

Section: Caviar and Aquaculture: The Bright Side Of The Moonmentioning

confidence: 99%

“…This definition also contains indications about caviar preparation, in order to avoid micro-organism contamination and processing temperature; permitted additives and tolerated concentration of contaminants. The modern concept of caviar excellence is especially based on the absence of off-flavours created by microbial contamination (Oeleker et al 2015), absence of microbial fermentation catabolites (Heude et al 2016), low incidence of ovarian fat (Ovissipour et al 2015;Gille et al 2017). Caviar sensory analysis traditionally plays a central role for excellence definition; in fact, Caprino et al (2008) extensively investigated sensory profiles of white sturgeon caviar in one of the biggest European sturgeon farm (Agroittica Lombarda, Calvisano, NW Italy), thus showing very good quality of farmed caviar.…”

Section: Functional Plasticity: the Effects Of Sturgeon Farming On Camentioning

confidence: 99%

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The future of caviar production on the light of social changes: a new dawn for caviar?

Sicuro

2018

Reviews in Aquaculture

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Caviar consumption is increasing, and main projections indicate that the presumable maximum production will be of 3000 t year−1. From the productive point of view, the principal difference from the past caviar production is the definitive shift from wild to farmed caviar. Due to the recent advances in sturgeon aquaculture and the expansion of luxury consumers, there remains vast potential to reshape caviar consumption. Luxury market is extremely lucrative, it accounted for €217–€253 billion in 2016 and this is about 1.5 times of world aquaculture production. However, these perspectives are not only positive as this market segment is also affected by the diffusion of imitation (i.e. caviar substitutes, in this case). The proliferation of caviar substitutes can be interpreted as a kind of commercial Müllerian mimicry, while the adoption of new marketing strategy defined ‘Masstige’, which describes a downward luxury extensions directed towards middle‐class consumers and introduces new perspectives to this sector in its totality. What suggestions can be made by observing luxury consumers attitudes? This review takes into consideration the relation between sturgeon farming and quality of caviar on the light of modern societal changes. The main challenge for sturgeon aquaculture will be to spread a positive image of farmed caviar, thus introducing the aspects of excellence related to extensive aquaculture in controlled conditions by the adoption of shared rules on caviar quality. The most interesting aspects emerged are related to potential social expansion of caviar consumption, particularly in the middle‐class consumers.

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Section: Caviar and Aquaculture: The Bright Side Of The Moonmentioning

confidence: 97%

Section: Caviar and Aquaculture: The Bright Side Of The Moonmentioning

confidence: 97%

Section: Caviar and Aquaculture: The Bright Side Of The Moonmentioning

confidence: 99%

Section: Functional Plasticity: the Effects Of Sturgeon Farming On Camentioning

confidence: 99%

See 2 more Smart Citations

The future of caviar production on the light of social changes: a new dawn for caviar?

Sicuro

2018

Reviews in Aquaculture

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“…The relation between caviar quality and sturgeon sexual maturation has been studied (Lu & Rasco, ). However, more recent works are focused on the quality monitoring during processing and storage (Abbas & Hrachya, ; Johnson & Iyengar, ; Oeleker et al, ). The caviar contains special tissues, and it cannot be pasteurized during process because of its unique compositions and consumer expectation.…”

Section: Introductionmentioning

confidence: 99%

A non-invasive method based on low-field NMR to analyze the quality changes in caviar from hybrid sturgeon (Huso dauricus, Acipenser schrenckiid )

Huang

Song

Kamal

et al. 2017

J Food Process Preserv

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A noninvasive LF‐NMR method was developed to monitor proton dynamics on caviar stored at −4°C for 11 months. T2 relaxation spectra revealed three peaks at 0.54–0.75, 20.61–30.78, and 147.24–307.37 ms, respectively, whereas T1 showed only one peak around 167.16–217.31 ms. The T21 and T22 components remained unchanged during the storage period, while T23 was irregularly changed. NMR analysis demonstrated the moisture migrated through the extracellular spaces as free water under the action of osmotic pressure gradient during the salting treatment. Moisture and fat contents in caviar remained unchanged during the overall storage time. There was a trend for increased TVB‐N values over the 11 months storage. Color measurement was carried out to evaluate the quality change of the caviar. The NMR parameters clearly showed good correlation with moisture. Practical applications Caviar is one of the most expensive fishery products which not only contain protein, but also essential amino acids, trace elements, vitamins and high unsaturated fatty acids. The monitoring and analysis of the quality changes of caviar are essential during the period of caviar processing and storage. Herein, the low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) methods were developed and tested to assess the proton changes of caviar during cryopreservation at −4°C for as long as 11 months. The use of LF‐NMR and MRI technique is fast, noninvasive, inexpensive, and visualization results are expected. This approach developed in this study is quite general and can be applied to monitor the proton changes of caviar storage in a noninvasive and fast way.

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