MEKSEA.COM – Caviar is a food with high nutritional value that includes a multitude of healthy biochemical components such as high-quality protein, Polyunsaturated fatty acids (PUFA), vitamins A, B, C, D , E and minerals, but these components will vary depending on the species of fish and the source of the fish farmed or caught in the wild.

Caviar is made from sturgeon, herring, cod, bream, halibut, etc. Whatever fish species, the processing technique is done through basic steps such as salting, drying, seasoning or coloring to increase the taste and quality of the product.

Salting, pasteurization, cryopreservation and radiofrequency treatment are used to prevent spoilage. Although pasteurization is more effective in preservation, they are not recommended due to the negative impact on the organoleptic quality of the product.

Not only changing during processing, but the origin of different types of fish also leads to different quality of caviar products such as eggs from wild fish or farmed fish. These evaluation criteria are based on the composition of protein, lipid, mineral and vitamin content.

The lipid composition of wild products showed significant changes compared with cultured fish.  With the lowest values ​​observed in farmed products, specifically wild caviar possesses more n-3 PUFAs, EPA and DHA, in triglycerides and phospholipids, up to n-6 PUFAs in farmed fish. three times. Such low lipid content observed in farmed caviar may be due to the fat content of the fish feed.

In addition, elevated levels of linoleic acid [18:2, n-6] and decreased arachidonic acid [20:4, n-6] were also observed in cultured samples. Stearic acid was found at lower levels in the neutral lipids of wild fish than in farmed fish, while an opposite trend was observed for oleic acid. Protein content and composition, mineral content, vitamins in caviar, wild fish and farmed fish are not different.

For caviar, molecular biology techniques are still unable to determine whether is farm-raised or wild-caught because of the lack of genetic differences between the two. Therefore, it is difficult for consumers to choose products with the desired value.

Overfishing, pollution, and poaching have led to an increasingly severe decline in native fish populations, and some of these species are critically endangered. Many countries have attempted to regulate the caviar trade and ensure their authenticity through the imposition of strict regulations and provisions regarding the labeling and production of caviar. International trade in this product is also regulated by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES).

Thus, the recognition of the nutritional value of wild and farmed caviar will open a new approach in fish farming to get eggs. Specifically, the domestication process of fish affects the lipid composition of fish eggs but does not affect its protein quality, so in the rearing process, it is possible to modify the feed formula for farmed fish to take This will improve the lipid composition in farmed caviar, which helps to limit the exploitation of fish from the wild.

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By Hayati (Meksea Team)

(hayati@mekseaconnection.com)

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