1. The contribution of sturgeon species and processing conditions on caviar texture, metabolomic profile and sensory traits.
- Author
-
Rocchetti G, Vezzulli F, Senizza B, Betti A, Dordoni R, Lambri M, and Lucini L
- Abstract
A comprehensive evaluation of the attributes that determine caviar quality, including sturgeon species and processing methods, is still lacking in the scientific literature. In this study, eight types of caviar, obtained from six different sturgeon species and produced using either salt or a combination of salt and sodium tetraborate (E285) with pasteurization, were characterized through untargeted metabolomics, sensory analysis, and texture evaluation. The results showed that Huso huso caviar was rich in gamma-glutamyl peptides (contributing to a kokumi taste), while the other sturgeon species were primarily distinguished by lipids (mainly glycerophospholipids) and nucleotides (such as AMP, inosinic acid, and other metabolites driving umami taste). Moreover, untargeted metabolomics revealed the technological effects of salting and pasteurization. Sensory analysis identified crunchiness, color homogeneity, and darkness as the main traits differentiating the products. Butter, hazelnut, and briny flavours were also key characteristics of the caviar., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2024
- Full Text
- View/download PDF