February 15-18, 2009 Washington State Convention Center Seattle ...

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EVALUATION OF PREPARATION PROCEDURES FOR PADDLEFISH CAVIAR
Changzheng Wang, Steven D. Mims, Lingyu Huang and Richard J. Onders
Human Nutrition Program
Aquaculture Research Center
Kentucky State University
Frankfort, KY 40601 USA
Caviars are in high demand in the market place because of the supply from Russian sturgeon is almost depleted. The potential is
great for paddlefish eggs to be made into caviars for the benefits of both the consumers and the producers. Various procedures
for caviar preparation have been used and their effects on product quality are not well defined. The objective of this study was
to determine the effects of salt concentration and washing the eggs on the quality of paddlefish caviar. Eggs from two mature
paddlefish were hand-pressed through a stainless steel screen so that the eggs were separated from each other. The connective
tissues were discarded. The eggs were divided into batches of 200 g placed in clear plastic containers. Half of the batches were
not washed, whereas the other half was washed with tap water before salt was added into the eggs. The amount of salt added
was 2.5%. 3.5% or 4.5% of the egg weight. The salt was mixed into the eggs evenly before the containers were covered and
placed at 4 C. The color, texture and salt content were determined within a week. A taste panel of chefs experienced with caviar
evaluated the products. The water-phase salt content was above 3.5% for caviars prepared with the lowest level of salt added
(2.5%). Higher amount of salt resulted in much higher salt content in the products and a saltier taste. However, the visual and
other taste profiles of the products were not significantly affected by the preparation procedures. Therefore, washing the eggs
is optional for caviar preparation. Adding salts above 2.5% of the egg weight will result in salty caviar.