Abstract
There are twenty four existing sturgeon species world wide. Five of them live in the Caspian Sea and supply caviar: Huso huso, Acipenser guelden staedtii, Acipenser persicus, Acipenser nudiventris, and Acipenser stellatus. Caviar production has many processing steps. In the first the landed fish are numbered and washed several times, then gutted to remove roes and resultant roes are washed and strained through screens in order to remove any connective tissues. The next step of processing caviar is salting. The type of salt used depends on the customer's preference and the customs regulations of the purchasing country. Then caviar is filled in containers andthe lid is placed on it with utmost caution to compact the mass and remove the containair inside the container. At the end, a simple rubber band is pulled over the lid at the point contacting with the container. It should be noted that the liquid that seeps out of the container during storage is an indication of caviar's freshness. Iranian caviar has used HACCP for many years. In this article caviar HACCP will be described.
Highlights
The most valuable product prepared from Caspian Sturgeons is topquality caviar
Hazard Analysis Critical Control Point (HACCP) is a food safety management system, for preventing public health hazards and the other risks related occuring during food chain production
The following sequence of 12 steps is applicable for development of a caviar HACCP program. (Iranian Fisheries Co, 2000, Caviar production annual reports)
Summary
The most valuable product prepared from Caspian Sturgeons is topquality caviar. Fish eggs are developed in ovaries, which consist of a pair of symmetrical flat cylinders attached to the abdominal cavity along the vertebral column of female fish. Immature roes adhere tightly to the ovary tissues, but when ripe, they are separated from the connective tissues. Granular caviar is usually prepared from ovaries which have achieved stage IV of maturation and have been removed from live sturgeons. Before salting the roes are washed with cleaned cool (8-10oc) water to remove blood clots, crumpled eggs and slimy remains. The essential technological requirements are a strict sanitary water regime thorough cleaning of technological equipment, fish and roe, using special disinfectants and devices, and constant medical checking of personnel. Beluga and Kaluga sturgeon caviars have light color and possess the high consumer acceptability and, correspondingly, a high price on all the world markets
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