Ribogospod. nauka Ukr., 2021; 1(55): 39-55
DOI: https://doi.org/10.15407/fsu2021.01.039
УДК 664.95:597.442

Improvement of the technology of production of table grainy sterlet (Acipenser ruthenus (Linnaeus, 1758)) caviar

A. Koziy, This email address is being protected from spambots. You need JavaScript enabled to view it. , Kherson State Agrarian-Economic University, Kherson, Ukraine

Purpose. Tosubstantiate scientifically and improve the technology of producing table caviar from ovulated sterlet eggs, which ensures the preservation of natural biologically active compounds and the stability of quality parameters. To investigate table caviar for microbiological, toxicological and toxico-biological safety. To determine the prospect of using the data in the practice of caviar sturgeon breeding.

Methodology. Primary materials were obtained in the conditions of «Oasis Bisan» JSC. The results obtained were processed by organoleptic, biochemical, microbiological, toxicological, toxic-biological methods, as well as by the method of variation statistics using MS Excel with an emphasis on standard errors.

Findings. Application of the heat treatment mode (78°C) of ovulated sterlet eggs while reducing the total time of the technological process to 1.0 minute contributes to the preservation of the integrity of food product components. Sterlet eggs from recirculated aquaculture system differed from a similar product from fish from natural waters by a lower mineral content (by 1.2%), an increased content of dry matter (by 8.1%), protein (by 7.5%) and lipids (by 3.7%). This fact indicates a decrease in the water content of the product and the acquisition of optimal gastronomic qualities.

Sterlet caviar proteins were found to contain a full set of essential amino acids, the chemical score of which exceeded 100%; no limiting amino acids were found. Comparative analysis of sterlet caviar from recirculated aquaculture systems and from natural habitats showed the absence of significant differences in the amino acid composition, which demonstrated the biological value of the product.

The use of the mode of short-term high-temperature heat treatment allows ensuring sufficient safety of the food product. The absence of E. coli and yeast in caviar was found. Pb, Cd, As and Hg contents in sterlet caviar were significantly lower than the maximum permissible levels. The total value of hexachloran and isomers was 0,0027mg/kg; DDT and metabolites – 0,016 mg/kg, polychlorinated biphenyls – 0,017 mg/kg and corresponded to permissible limits. The absence of altered forms, growth inhibition or death of tetrachimens confirms the toxicological safety of the finished product. The shelf life of the finished product without preservative is 6 months at a storage temperature of minus 2°C – minus 4°C, which parametrically meets the requirements of TU U 10.2-37758242-002: 2018.

Originality. The technology of processing ovulated sterlet caviar has been scientifically substantiated and experimentally tested. New data on the comparison of the results of classical pasteurization and short-term high-temperature heat treatment of caviar are presented. For the first time, the amino acid composition of sterlet caviar was studied under conditions of recirculated aquaculture systems, and the analysis of grainy caviar for hexachloran and isomers, DDT and metabolites, and polychlorinated biphenyls was carried out. Information on the chemical composition of caviar in the process of technological processing was clarified and supplemented.

Practical value. The advantage of the improved technology of processing raw caviar over the classical method of pasteurization was determined. The expediency of using an alternative technology in order to save energy and preserve traditional organoleptic properties, nutritional value and safety of the finished product were experimentally confirmed. On the basis of the results of the studies carried out, the technical documentation of TU «Technological instruction for the production of granular sturgeon caviar» and «Working instruction for the selection of caviar» were developed and agreed in accordance with the established procedure with the bodies and institutions of the State Sanitary and Epidemiological Surveillance and the State Standard. The developed technology was tested in the development of pilot batches of food sterlet caviar, which made it possible at the «Oasis Bisan» enterprise to introduce a food safety management system and conduct a certification audit by the International certification body TUV SUD for compliance with the International standard ISO 22000: 2005. Commission, the «Oasis Bisan» enterprise received an EU registration number: a-UA-14-20-121-VIII-PP, in connection with which it has the right to export products (sturgeon caviar) to the countries of the European Union.

Key words: technology, heat treatment, pasteurization, food caviar, biological value, safety, finished product.

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