Improving over ripe Caviar through osmotic and physical methods

Every year more amount caviar is converted into pressed caviar due passing of complative processes from 4 stage to 5 stage, and according to carried out of countits amount was over up L5 ton in sturgeon fish hatchery (Asetra and Sevroga caviar). The purpose of this project was the preventing of caviar converting into pressed caviar and for this order established doing operations of this project in two main primmary stages. In primmary stage, this caviar divided to injected and uninfected caviar, that in this way the processing of both kinds caviar did by 11 formulas. And all processed samples store in chill room in -3 degree centigrade cold and carried out the quality experiments (microbial, chemical, and organoleptical experimcnts) of samples in 6 month and then results evaluation 4 choosed for Asetra caviar and 3 form Was for sevroga caviar and started the main stage of operation in 2 seasons. For processing Asetra caviar used from below formula: 1 - water and salt 5 and 20 percent. 2 water and salt 5 percent and dry dure salt (60 gr). 3 - Water and salt 5 percent and dry mixture salt (56 gr). 4 - Processing of caviar by pure dry salt (60 gr) and mixture sait (56 gr) and forsevroga caviar used from formulas: 1 - water and salt 5 percent and pure dry salt (44 gr)e 2 - water and salt. and mixture dry salt (46 3 -The processing of caviar by pure dry salt (47 gr) and mixture (46 gr). In results of qua}ity evahlation of samples in main stage for 6 months showed that the best formula in case Asetra caviar (injected and uninjected) was and 1 formula respectively and the comparing investigation between Asetra caviar (injected and uninjected) showed that the best processed samples were in I formula and also the best formula in case sevroga caviar (injected and uninjected) was 1 formula. The comparing investigation between sevroga caviar showed that the sample was 1 formula.

Bibliographic Details

Main Authors:	Zareh Gashti, Ghorban, Koochekian, A., Shenavar, A.R., Nahavandi, R., Salmani, A., Shamshirkar, M.
Format:	Report biblioteca
Language:	Persian
Published:	Iranian Fisheries Science Research Institute 2005
Subjects:	Caviar, Osmotic and physical methods, Sturgeon, Samples, Hatchery,
Online Access:	http://hdl.handle.net/1834/14242
Tags:	Add Tag No Tags, Be the first to tag this record!