Evolution of Food Safety Features and Volatile Profile in White Sturgeon Caviar Treated with Different Formulations of Salt and Preservatives during a Long-Term Storage Time.

ABSTRACT: Caviar is a semi-preserved fish preparation in which cold storage (around 0 °C) and packaging under anaerobic conditions are fundamental to guarantee adequate safety parameters. Consumers seem to prefer caviar prepared with food salt only, but according to the needs of the different distribution channels, some preservatives are used in order to prolong its shelf life and to allow less restrictive storage conditions. Traditionally, the most common preservative was sodium tetraborate (borax), a salt that contributes to the sensory profile of caviar. However, due to its toxicity, borax has been banned in many countries, and the current trend is to reduce or eliminate its use. In this study, we evaluated the evolution of food safety parameters (pH, water activity, microbiological parameters) a

SUBMITTER: Lopez A 

PROVIDER: S-EPMC8070692 | biostudies-literature | 2021 Apr

REPOSITORIES: biostudies-literature