Caviar is an appreciated fish product, made from salted sturgeon's eggs. This rare delicacy is quite sensible to microbial spoilage and a great hygienic care is needed in every step of the production. Our study reports an unusual defect of salted caviar, consisting in little white, rough particles of an anonymous compound (1-3 mm of diameter) spread into the caviar. Chemical as well as microbiological analyses were performed, to establish the nature and the origin of these granules. The results showed that they were granules of borate, a food additive normally used as antimicrobial substance in caviar. Establishing a shorter shelf-life of these preserved fish products would be useful to avoid this defect.
UN INSOLITO DIFETTO DEL CAVIALE SALATO
ALBERGHINI, LEONARDO;GIACCONE, VALERIO
2006
Abstract
Caviar is an appreciated fish product, made from salted sturgeon's eggs. This rare delicacy is quite sensible to microbial spoilage and a great hygienic care is needed in every step of the production. Our study reports an unusual defect of salted caviar, consisting in little white, rough particles of an anonymous compound (1-3 mm of diameter) spread into the caviar. Chemical as well as microbiological analyses were performed, to establish the nature and the origin of these granules. The results showed that they were granules of borate, a food additive normally used as antimicrobial substance in caviar. Establishing a shorter shelf-life of these preserved fish products would be useful to avoid this defect.Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
