The study of technological parameters of pacific herring caviar

A comparative study of the nutritional value of salmon caviar and that of Pacific herring has been conducted showing that the herring caviar nutritional value is not inferior to the salmon one. One of the directions of processing caviar raw materials is the production of pasty products: pates, spreads, pastes, sauces, creams and oils. The successful development of such products using caviar raw materials is only possible by conducting regular analysis of food values, the study of structuring and emulsifying properties, which are currently not sufficiently studied. The functional and technological properties of Pacific herring have been investigated: water-binding capacity (WBC), water-holding capacity (WHC), emulsifying capacity (EC) etc. It has been experimentally established that the stability of emulsion systems from Pacific herring caviar affects the type of pretreatment of raw materials. Emulsions with fresh caviar have high functional and technological properties. Fresh caviar is characterized by the high rate of WBC equal to 76.90 %. In the process of cold storage there is a decrease in the WBC, within four weeks the decline is 70.17 %, by the end of three months storage WBC is reduced to 51.82 %. Studies have shown that herring caviar has a high EC (100 %), which is not changed during cold storage. The use of frozen Pacific herring caviar as the emulsion allows obtain systems with a high emulsifying ability, i. e. the freezing does not reduce their capacity to hold water and fat phases in the system. However, the stability of emulsion systems using frozen Pacific herring caviar is lower than fresh. In addition, the longer term cold storage of caviar, the lower the stability of emulsion systems prepared with its use. Caviar salting with the salt content 3.5 % leads to a slight decrease in the functional and technological properties of raw materials. Thus, studies have shown the promising use of Pacific herring caviar in the technology of emulsified products both as a structurant, and a highly valuable food component