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

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dc.contributor.authorErkan, Nuray
dc.contributor.authorDogruyol, Hande
dc.contributor.authorCan-Tuncelli, Idil
dc.contributor.authorOzden, Ozkan
dc.contributor.authorMemis, Devrim
dc.contributor.authorTuncelli, Gokhan
dc.contributor.authorErtik, Onur
dc.date.accessioned2026-02-08T15:14:55Z
dc.date.available2026-02-08T15:14:55Z
dc.date.issued2026
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractThis study investigates how salting (approximate to 3% NaCl), borax addition, and mild pasteurisation (60 degrees 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 degrees C). Essential amino acids increased after salting, with lysine, leucine, and valine showing the largest rises (up to similar 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 similar to 5 months (p < 0.05), after which scores declined. Across treatments, eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) peaked at similar to 11.8% (PTM); TVB-N reached similar to 6.4-9.2 mg/100 g by month 7; TBARS increased to similar to 0.70-1.30 mu g MDA/g; mesophilic counts reached similar to 5.5 log cfu/g; and sensory acceptability persisted to similar to month 5. These findings show that optimised traditional processing can enhance the nutritional profile, safety, and shelf-life of sturgeon caviar. [GRAPHICS] .
dc.description.sponsorshipBilimsel Arascedil;tirma Projeleri Birimi, Istanbul niversitesi [FBA-2022-38472]
dc.description.sponsorshipThis study was funded by the Scientific Research Projects Coordination Unit of Istanbul University under the project number FBA-2022-38472.
dc.identifier.doi10.1007/s00217-025-05033-0
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue2
dc.identifier.scopus2-s2.0-105026602295
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1007/s00217-025-05033-0
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5490
dc.identifier.volume252
dc.identifier.wosWOS:001654838200004
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzWOS_KA_20260207
dc.subjectSalting
dc.subjectPasteurization
dc.subjectFreshness indicators
dc.subjectSensory quality
dc.subjectMicrobiological analysis
dc.titleCaviar from aquacultured Acipenser gueldenstaedtii: effects of additives and thermal processing on product quality
dc.typeArticle

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