Sturgeon Caviar Research Articles

The effectiveness of sodium chloride for the treatment of Russian sturgeon (Acipenser gueldenstaedtii) caviar from saprolegniosis

The article presents the results of experimental work on the treatment of fertilized oocytes and developing embryos of the Russian sturgeon (Acipenser gueldenstaedtii) with 0,8% sodium chloride solution by various methods in order to suppress the growth and development of the family micromycetes sem. Saprolegniaceae, which cause saprolegniosis of eggs during factory incubation. Due to the intensive development of commercial aquaculture, an increase in the scale of artificial reproduction, as well as taking into account the limitations of the use of previously used veterinary drugs to combat saprolegniosis of incubated caviar, this research area is relevant. The purpose of the research work was to evaluate the effectiveness of using three different methods of treating caviar infected with micromycetes sem. Saprolegniacea with a solution of sodium chloride. Experimental work was carried out in factory conditions in the incubation apparatus «Sturgeon» under optimal hydrochemical conditions for the development of Russian sturgeon embryos. The experimental groups corresponded to the methods used (therapeutic baths and drip method in the apparatus, therapeutic baths outside the incubation system). The experiment was carried out in parallel in 2 repetitions in the presence of a control. In the course of the work, fish-breeding, biological and hydrochemical research methods were used. The effectiveness of the effect of sodium chloride solution by three different methods (drip method, therapeutic baths in an incubation apparatus of the «Sturgeon» type, short-term therapeutic baths outside the incubation system) on the embryonic development of sturgeon and micromycetes was assessed by such indicators as the percentage of fertilization of eggs, normally and abnormally developing embryos, hatched pre-larvae, the proportion of embryos infected with saprolegnium micromycetes at two stages of caviar development (stages 16 and 22). The most effective method that improves the fish-breeding and biological parameters of incubated Russian sturgeon caviar and reduces the extent of its invasion by family micromycetes sem. Saprolegniaceae is a drip method.

IR spectra simulations by anharmonic DFT and CDFT-saturated and unsaturated fatty acids of Siberian sturgeon (Acipenser baerii Brandt,1869)

The Siberian sturgeon is one of the most remarkable species in the field of aquatic biology which also has ecological importance, commercial significance, and nutritional characteristics. The purpose of this study is to determine the fatty acid content of different organs of Siberian sturgeon through both theoretical and experimental techniques to compare oxidative stability of the samples in terms of fatty acid profile. For this purpose, the fatty acid content of flesh, brain, caviar and liver of sturgeon was determined by gas chromatography and the middle infrared spectra of tissues were collected by an infrared spectrofotometer. The fatty acid content of samples was also computed by anharmonic DFT and CDFT calculations using IR spectra. Oleic acid was the most abundant fatty acid in all tissues. All tissues accumulated by docosahexanoic, eicosapentanoic and linolenic acids. The PCA model was able to classified the tissues with respect to fatty acid contents. Comprehensive anharmonic DFT calculations were performed to better understand the fatty acid of samples at the atomistic level and to predict the spectra of more complex food samples with varying fatty acid compositions. Oxidative stabilities of fatty acids were also investigated through Conceptual DFT based computations. Maximum Hardness and Minimum Electrophilicity Principles accurately predicted saturated and unsaturated fatty acids of sturgeon as the experimental data revealed.

Exploring the Multifaceted Potential of Endangered Sturgeon: Caviar, Meat and By-Product Benefits.

Sturgeons are facing critical endangerment due to overfishing, habitat destruction, pollution and climate change. Their roe, highly prized as caviar, has driven the overexploitation, severely depleting wild populations. In recent years sturgeon aquaculture has experienced significant growth, primarily aimed at providing high-quality caviar and secondarily meat. This sector generates significant quantities of by-products, which are mainly treated as waste, being mostly discarded, impacting the environment, even though they are a source of bioactive molecules and potential applications in various sectors. This article presents a review of the proximate composition and nutritional value of sturgeon caviar and meat, also exploring the potential of the by-products, with an emphasis on the processing of these components, the chemical composition and the functional and bioactive properties. Although sturgeon caviar, meat, and by-products are highly valuable both nutritionally and economically, adopting sustainable practices and innovative approaches is crucial to ensuring the industry's future growth and maintaining ecological balance. Despite some limitations, like the deficient standardization of the methods for extracting and processing, sturgeon by-products have a tremendous potential to increase the overall value of sturgeon aquaculture and to promote a zero-waste approach, contributing to achieving the Sustainable Development Goals adopted by all United Nations Member States in 2015.

The influence mechanism of phospholipids structure and composition changes caused by oxidation on the formation of flavor substances in sturgeon caviar

The oxidation-induced phospholipids (PLs) underwent structural and compositional analysis, alongside the establishment of a simulation system to verify the link between phospholipid oxidation and flavor substances formation in sturgeon caviar. Structural alterations of PLs were tracked using 31P and 1H nuclear magnetic resonance (NMR), electron spin resonance spectroscopy (ESR), and Raman spectroscopy. The findings revealed a reduction in phosphatidylcholine (PC) and phosphatidylethanolamine (PE) from 82.3% and 10.4% to 58.2% and 5.8% respectively. Free radical signals exhibited an initial increase followed by a decrease. The diminished intensity in Raman spectra at 970 and 1080 cm−1 indicated reduced fat unsaturation attributable to PLs oxidation. Correlation analysis highlighted a significant association between PC and PE containing C22:6, C20:5, C20:4, and C18:2 with flavor substances, suggesting their role as key precursors for flavor development. This study established a theoretical basis for understanding the change of flavor quality in sturgeon caviar during storage.

Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (Acipenser gueldenstaedtii) during refrigeration storage

Multi-omics techniques were combined with microstructure, molecular sensory science and non-volatile matrices for the first time to investigate variations in organic macromolecules and flavor in caviar during preservation. After 4–6 weeks of storage, the peroxide value was 35.38 mg/g and the accumulation of thiobarbiturates was significant with caviar membranes exhibiting a decrease in elasticity and an increase in viscosity. Sixteen key volatile compounds were detected by GC–MS, while the volatile compounds that contributed to the differences in caviar flavor at different storage times were mainly tetradecane, (E)-2-hexenal, and heptanal. The pathways associated with flavor release during storage were mainly abundant in the linolenic acid metabolism, alanine metabolism, and glycerophospholipid metabolism pathways. The correlation of 11 differential proteins and 24 differential lipids with odorants was further explored, such as arginine, proline, alanine, PE (20:4/22:6), PE (16:1/18:2), and PE (20:5/18:2). Overall, Aspartate, glutamate, oleic acid, linoleic acid, and phospholipids enriched in C22:6 and C18:2 chains are potential metabolic markers. This study provides a basis from a multi-omics perspective for the investigation of the relationship between quality deterioration and precursor metabolism in caviar storage process.

Comparision of Nutritional Value of Salmon and Sturgeon Caviar

Comparision of Nutritional Value of Salmon and Sturgeon Caviar

Comparation of Nutritional Value of Salmon and Sturgeon Caviar

Comparation of Nutritional Value of Salmon and Sturgeon Caviar

The Brand Positioning and Connotation Construction of Donglong Sturgeon Caviar

The Brand Positioning and Connotation Construction of Donglong Sturgeon Caviar

Research on Brand Promotion and Communication Strategy of Donglong Sturgeon Caviar

Research on Brand Promotion and Communication Strategy of Donglong Sturgeon Caviar

Correlation investigation between core microbe inoculation and the evolution of flavor characteristics during the storage of sturgeon caviar (Acipenser gueldenstaedtii)

The volatile and non-volatile compounds were monitored to investigate the microbial evolution associated with the characteristic flavors for sturgeon caviar during refrigeration. The results revealed that the composition of volatile compounds changed significantly with prolonged refrigeration time, especially hexanal, nonanal, phenylacetaldehyde, 3-methyl butyraldehyde, and 1-octen-3-ol. The nonvolatile metabolites were mainly represented by the increase of bitter amino acids (Thr. Ser, Gly, Ala, and Pro) and a decrease in polyunsaturated fatty acids, especially an 18.63 % decrease in 5 months of storage. A total of 332 differential metabolites were mainly involved in the biosynthetic metabolic pathways of α-linolenic acid, linoleic acid, and arachidonic acid. The precursors associated with flavor evolution were mainly phospholipids, including oleic, linoleic, arachidonic, eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids. The most abundant at the genus level was Serratia, followed by Arsenophnus, Rhodococcus, and Pseudomonas, as obtained by high-throughput sequencing. Furthermore, seven core microorganisms were isolated and characterized from refrigerated caviar. Among them, inoculation with Mammalian coccus and Bacillus chrysosporium restored the flavor profile of caviar and enhanced the content of nonvolatile precursors, contributing to the characteristic aroma attributes of sturgeon caviar. The study presents a theoretical basis for the exploitation of technologies for quality stabilization and control of sturgeon caviar during storage.

Appellation of Origin and Geographical Indication: Comparative Legal Aspect

The article provides a comparative legal analysis of the concepts of appellation of origin and geographical indication. Often there is an identification of these concepts, in connection with which it seems necessary to correlate these designations and conduct their comparative characteristics in accordance with the norms of international agreements and the legislation of the Russian Federation. The norms of international agreements in the field of protection of the appellation of origin and geographical indication are analyzed. Examples from judicial practice are given. Examples of the appellation of origin of goods and geographical indication known in the Russian Federation are considered. As examples of the appellation of origin of goods, such goods as “Krasnodar tea”, “Vologda butter”, “Tula gingerbread”, “Astrakhan watermelons”, “Zhostovo”, “Khokhloma”, “Gzhel”, “Altai honey”, “Astrakhanskaya sturgeon caviar”. Well-known examples of geographical indications are cheese “Roquefort”, “Shuyskoye soap”.

Interactions between phosvitin and aldehydes affect the release of flavor from Russian sturgeon caviar

The release mechanism of flavor during caviar storage was studied by the interaction between phosvitin and four aldehydes. Gas chromatography–mass spectrometry showed that the binding rate of phosvitin with 3-methylbutanal, nonanal, (E,Z)-2,6-nonadienal, and (E)-2-octenal decreased with an increase in the aldehyde concentrations. Among them, (E,Z)-2,6-Nonadienal (0.5 mM) had the highest binding rate (84.47%). The main quenching mechanism of (E,Z)-2,6-nonadienal with phosvitin was static quenching and the binding force comprised spontaneous hydrophobic interactions. An increase in the aldehyde concentrations reduced the α-helix content of phosvitin and led to aggregation of the microstructure of phosvitin. The results of molecular docking showed that tyr residue contributed the most to the binding of phosvitin to aldehydes. This study has elucidated the mechanism of the effect of caviar protein on changes in the caviar flavor during storage and provides effective strategies for regulation of caviar flavor during storage.

Use of Caviar and Fillet Biomarker Fatty Acids to Determine the Origin of Sterlet Acipenser ruthenus (Linnaeus, 1758).

Significant differences in the fatty acid (FA) composition of caviar and muscle tissue (fillet) were found in the sterlet Acipenser ruthenus (Linnaeus, 1758) between fish from the Yenisei River and aquaculture farms and were associated with different food sources. Caviar and muscle tissue of sterlet from the natural habitat showed significantly higher levels of the FAs that provide biomarkers of diatoms and bacterial matter. Oleic and linoleic acids, which are characteristic of higher plant oils, and long-chain monounsaturated fatty acids, which are biomarkers of marine copepods, displayed significantly higher contents in sterlet grown in aquaculture, apparently originating from artificial foods. A ratio of several biomarker FAs was for the first time proposed to assay, and its threshold value was established to determine whether sturgeon caviar and fillet originate from fish from natural habitats or aquaculture.

DETERMINING OF NUTRITIONAL VALUE OF CAVIAR OF SIBERIAN STURGEON IN UKRAINE

Aim. The purpose of the work was to study the nutritional value of siberian sturgeon caviar Acipenser baerii, grown in aquaculture conditions in the Dnieper reservoirs of Ukraine, and to compare its quality indicators with this product produced abroad. Methods: There are identified organoleptic properties of siberian sturgeon caviar, and its energetic value, composition of amino acids in albumens and content of fatty acids in lipids of the product. The data obtained in the research were compared with the same indices of quality of caviar of sturgeons bred abroad. Results. The organoleptic properties of siberian sturgeon caviar bred in Ukraine (appearance, color, consistency, taste and aroma) conformed to its standardized indices of quality. The caviar contained all eight essential amino acids and belonged to category of products rich by albumen (21.54±2.13%),and fats eicosapentaenoic and docosahexaenoic ω-3 acids (3.46 % and 11.2 %, respectively). (13.20±0.93%). The big content of fat, especially of polyunsaturated fatty acids and 3 acids (the eicosapentaenoic and docosahexaenoic ones — 3.46 % and 11.2 %, respectively) is one more factor, which enables to identify thes siberian sturgeon caviar as the product of high biological value. It was shown that the caviar of siberian sturgeon produced in Ukraine is in close coincidence with those that were produced in other countries. Conclusions. The totality of studied characteristics of caviar of siberian sturgeon produced in Ukraine witnesses its high nutritional value. Therefore this product may be recommended in prophylactics of numerous illnesse and strengthening of state of health.

Isolation and identification of Saprolegnia spp. from infected sturgeon caviar

Isolation and identification of Saprolegnia spp. from infected sturgeon caviar

基于高通量测序分析鲟鱼籽酱微冻贮藏期间细菌多样性

基于高通量测序分析鲟鱼籽酱微冻贮藏期间细菌多样性

Ultraviolet disinfection of water in recirculating aquaculture system: a case study at sturgeon caviar fish farm

In this report, we present a practical example of ultraviolet (UV) water disinfection in an aquaculture facility for sturgeon caviar production. Among the methods of water disinfection in recirculating aquaculture systems, the technical approaches using ozonation or ultraviolet radiation in combination with other methods are the most effective. However, improper use of ozonation can result in excessive ozone concentrations that can cause serious harm to fish and be harmful to the environment and personnel. Therefore, we describe an example of a reagent-free ultraviolet water disinfection system. Preliminary results show that filtration followed by ultraviolet irradiation inactivates microorganisms in fish tank water. Total microbial count, total coliform bacteria, and E. coli (CFU/m3) did not exceed the permissible values. The described UV system provides an irradiance of 180 W/m2. For a pool with a water volume of 300 m3, bacteriological purity of the water was achieved with 480 W of UV-light.

Comparative analysis of the flavor profile and microbial diversity of high white salmon (coregonus peled) caviar at different storage temperatures

High white salmon (coregonus peled) caviar can be developed as a substitute for sturgeon caviar. However, the development of salmon caviar is limited by the distance of breeding area and the inconvenience of refrigerated transportation. This study aimed to investigate the quality stability of high white salmon caviar stored in different environment temperature in order to increase the acceptability of salmon caviar. Results of thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N), total viable counts (TVC) and pH values showed that the lipid oxidation, protein oxidation and microbial growth in caviar were slowed down at 0 °C. Inorganic sulfides were detected by e-nose which formed a good complement to GC-IMS. The changes of aroma characteristics measured by GC-IMS were exacerbated with increasing storage temperature. The dominant bacterial genera transformed from Lactobacillus to Bacteroides which can change the volatile compounds in caviar. In conclusion, the quality deterioration of high white salmon caviar can be effectively delayed by lower storage temperature during transportation and sales. These information can provide a reference for the development of high white salmon caviar and guided for the search of control measures to prevent deterioration of flavor quality in high white salmon caviar during storage.

A Business Analysis of Innovations in Aquaculture: Evidence from Israeli Sturgeon Caviar Farm

The background of this study is related to the tendencies in caviar production and prices in the world. The objective of the study is to evaluate and compare the profitability of different sturgeon sex determination methods for the conditions of aquaculture farms in northern Israel. We present the economic valuation of the technological innovation of early sex determination in this aquaculture industry. The production of sturgeon biomass exceeded the fishery harvest during the 1970–1980s by more than four times. There was a significant decline in world caviar prices the last time. The aquafarming business has a high potential economic value in the region of northern Israel. Based on the empirical data of the Caviar Galilee farm in this region, we examine the economic benefits of the innovation in sturgeon sex determination, including the case of a possible decrease in caviar price. Using the bio-economic model for a sturgeon caviar farm in two versions (for each of the considered sex determination methods, the endoscopy method and the early sex determination method), we show the economic advantages of this innovation of 9–34% for different financial highlights compared to the traditional method of sturgeon sex determination. The study empirically illustrates the economic advantages of the cooperation between aquaculture farming and research institutes. Our study suggests that additional directions in research should be sought in order to increase the profitability of sturgeon farms, especially when the world caviar prices decline. Further research can be conducted for additional regions and data.

Економічна ефективність ікряного виробництва із використанням плідників сибірського осетра (Acipenser baerii Brandt, 1869), вирощених в індустріальних умовах

Purpose. To determine the main indicators of economic efficiency for artificially obtaining Siberian sturgeon ovulated eggs to the needs of commercial caviar production using brood stocks grown in floating cages in a reservoir with a natural temperature regime of the forest-steppe of Ukraine. Methodology. Calculations were made according to generally accepted methods in economics. For the economic analysis, the actual indicators of economic activity from the SRP “Osetr” LLC enterprise (Kyiv region) in the period 2020-2021 were used. The study was carried out for a fish farm with a capacity of 500 kg of Siberian sturgeon ovulated eggs in fish farm conditions and with the preservation of life of newly matured brood fish in 8+, 9+ and 10+ age groups. The structure of the analysed production costs with an assessment of the company’s profitability indicators provides for the implementation of processes with a full cycle for the cultivation and exploitation of Siberian sturgeon brood stocks with the combined use of modern methods in industrial aquaculture. Findings. In the cost structure of the analysed caviar production, the largest share is wages (30.21%) and costs for the purchase of feeds for different age groups of sturgeon (28.24%). It has been found that for the production of 500 kg of Siberian sturgeon ovulated eggs of brood stock from floating cages in reservoirs with a natural temperature regime and artificial production of mature eggs in recirculation aquaculture systems, the farm’s payback period is at least 10 years. The level of profitability for these type enterprises can exceed 26%. Ways to increase the profitability of these type fish farms with a reduction in the payback period of caviar production have been determined. Originality. For the first time, indicators of the economic efficiency in commercial sturgeon farming with the use of Siberian sturgeon breeding stocks and industrial technologies, which are not common for aquaculture in Ukraine, have been analysed. Practical Value. The study results can be used in the process of industrial aquaculture development and during the evaluation of the results from production activities in commercial caviar farming. Keywords: economic efficiency, industrial aquaculture, Siberian sturgeon, sturgeon caviar, combined technologies.