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<p>This study investigates how salting (≈ 3% NaCl), borax addition, and mild pasteurisation (60&#xa0;°C/20 min) jointly affect the nutritional quality, oxidative stability, microbial safety, and sensory acceptance of aquacultured <i>Acipenser gueldenstaedtii</i> caviar during refrigerated storage. Four processing groups were evaluated: traditional malossol (TM), borax-added malossol (BTM), pasteurised malossol (PTM), and borax-added pasteurised malossol (BPTM). Proximate composition, amino acid and fatty acid profiles, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), water activity, microbial load, and sensory attributes were monitored during 7 months of cold storage (2 ± 1&#xa0;°C). Essential amino acids increased after salting, with lysine, leucine, and valine showing the largest rises (up to ~ 49%, <i>p</i> &lt; 0.05). Borax showed a temporary inhibitory effect on microbial growth but reduced certain semi-essential amino acids. All formulations maintained sensory scores ≥ 5.0/10 for ~ 5 months (<i>p</i> &lt; 0.05), after which scores declined. Across treatments, eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) peaked at ~ 11.8% (PTM); TVB-N reached ~ 6.4–9.2&#xa0;mg/100&#xa0;g by month 7; TBARS increased to ~ 0.70–1.30&#xa0;µg MDA/g; mesophilic counts reached ~ 5.5 log cfu/g; and sensory acceptability persisted to ~ month 5. These findings show that optimised traditional processing can enhance the nutritional profile, safety, and shelf-life of sturgeon caviar.</p> Graphical abstract <p></p>

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Caviar from aquacultured Acipenser gueldenstaedtii: effects of additives and thermal processing on product quality

  • 期刊论文

  • 发表日期：

    2026年1月5日

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  • Nuray Erkan,
  • Hande Dogruyol,
  • Idil Can-Tuncelli,
  • Özkan Özden,
  • Devrim Memiş,
  • Gökhan Tunçelli,
  • Refiye Yanardag,
  • Onur Ertik

摘要

This study investigates how salting (≈ 3% NaCl), borax addition, and mild pasteurisation (60 °C/20 min) jointly affect the nutritional quality, oxidative stability, microbial safety, and sensory acceptance of aquacultured Acipenser gueldenstaedtii caviar during refrigerated storage. Four processing groups were evaluated: traditional malossol (TM), borax-added malossol (BTM), pasteurised malossol (PTM), and borax-added pasteurised malossol (BPTM). Proximate composition, amino acid and fatty acid profiles, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), water activity, microbial load, and sensory attributes were monitored during 7 months of cold storage (2 ± 1 °C). Essential amino acids increased after salting, with lysine, leucine, and valine showing the largest rises (up to ~ 49%, p < 0.05). Borax showed a temporary inhibitory effect on microbial growth but reduced certain semi-essential amino acids. All formulations maintained sensory scores ≥ 5.0/10 for ~ 5 months (p < 0.05), after which scores declined. Across treatments, eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) peaked at ~ 11.8% (PTM); TVB-N reached ~ 6.4–9.2 mg/100 g by month 7; TBARS increased to ~ 0.70–1.30 µg MDA/g; mesophilic counts reached ~ 5.5 log cfu/g; and sensory acceptability persisted to ~ month 5. These findings show that optimised traditional processing can enhance the nutritional profile, safety, and shelf-life of sturgeon caviar.

Graphical abstract