Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Food Chem. 2025 Jan 15;463(Pt 4):141516. doi: 10.1016/j.foodchem.2024.141516. Epub 2024 Oct 2.
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.
关于鱼子酱品质的决定因素，包括鲟鱼种类和加工方法，目前在科学文献中仍缺乏全面的评价。本研究通过非靶向代谢组学、感官分析和质地评估，对来自 6 种不同鲟鱼物种的 8 种鱼子酱进行了分析，这些鱼子酱分别采用盐腌或盐和四硼酸钠（E285）结合巴氏杀菌的方法加工而成。结果表明，施氏鲟鱼子酱富含γ-谷氨酰肽（有助于产生浓郁的味道），而其他鲟鱼物种则主要由脂质（主要是甘油磷脂）和核苷酸（如 AMP、肌苷酸和其他驱动鲜味的代谢物）区分。此外，非靶向代谢组学揭示了盐腌和巴氏杀菌的技术效应。感官分析确定了松脆度、颜色均匀度和黑暗度是区分产品的主要特征。黄油、榛子和咸味也是鱼子酱的关键特征。
