Miracle Seafood: Caviar

Year 2024, Volume: 14 Issue: 2, 247 - 267, 25.12.2024

Yaren Fidan , Fulya Taşçı

https://doi.org/10.53518/mjavl.1515836

Abstract

Caviar is a delicacy obtained from fish roe by separating it from the connective tissue, salting it, adding additives, and sometimes pasteurizing it for preservation. The most valuable caviar is produced from the eggs of fish belonging to the Acipenseridae family (sturgeon), processed with food-grade salt. Many civilizations from ancient Egypt to the Roman Empire saw caviar as a symbol of luxury and prestige. Caviar is rich in protein, polyunsaturated fatty acids, vitamins and minerals. Therefore, it is a high-value food with positive effects on human health. For this reason, the demand for caviar has increased over time and it has become an important food product in world cuisine. Today, caviar production is carried out entirely through aquaculture in order to prevent the decline of natural sturgeon populations. Analyzing the production process of caviar is of great importance to eliminate or minimize potential health risks. Caviar is preserved through a combination of salting, pasteurization, and cold storage. This article provides comprehensive information on the history, composition, production, quality, microbiology and preservation of caviar.

Keywords

Caviar, Caviar production, Caviar substitutes

Suyun İncisi: Havyar

Abstract

Havyar, balık yumurtalıklarının bağ dokusundan ayrılarak tuzlama yapılan, katkı maddeleri ilave edilen ve bazen de muhafaza edilmesi amacıyla pastörizasyona tabi tutulan balık yumurtalarından elde edilmektedir. En değerli havyar Acipenseridae (mersin balığı) ailesine ait balık yumurtalarının gıdaya uygun tuzla işlenmesiyle üretilmiştir. Antik Mısır’dan Roma İmparatorluk'larına kadar birçok medeniyet havyarı lüks ve prestijin bir sembolü olarak görmüştür. Havyar içerdiği yüksek protein, çoklu doymamış yağ asitleri, vitamin ve mineralleri sayesinde insan sağlığı üzerinde olumlu etkileri bulunan besin değeri yüksek ve ekonomik açıdan değerli bir üründür. Bu nedenle, havyara talep gün geçtikçe artmış, dünya mutfağında önemli bir gıda ürünü haline gelmiştir. Günümüzde mersin balığı doğal popülasyonlarının azalmasını önlemek amacıyla havyar üretimi tamamen su ürünleri yetiştiriciliğiyle yapılmaktadır. İnsan sağlığına yönelik olası tehlikeleri ortadan kaldırabilmek veya en aza indirebilmek için havyarın üretim sürecini analiz etmek büyük önem taşımaktadır. Havyarın muhafazası; tuzlama, pastörizasyon ve soğuk depolama kombinasyonlarının kullanılmasıyla sağlanmaktadır. Bu makalede havyarın tarihçesi, bileşimi, üretimi, kalitesi, mikrobiyolojisi ve muhafazasını içeren konular hakkında kapsamlı bilgilere yer verilmiştir.

Keywords

Havyar, Havyar üretimi, Havyar ikameleri

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