Thesis
Investigating egg shell softness in the sensory characteristics of caviar produced from farmed white sturgeon, Acipenser transmountanus
Washington State University
Master of Science (MS), Washington State University
2018
Handle:
https://hdl.handle.net/2376/105078
Abstract
White Sturgeon (Acipenser transmontanus) are native to North America and can be found in the wild or are cultivated in aquaculture operations for their roe to produce caviar. In order to meet global demand for caviar, aquaculture or fish farming has become necessary to protect wild populations and to provide a sustainable source of roe for caviar. Sturgeon cultivation has also been important for restoration of wild stocks. This study examined the quality of caviar from fish raised by aquaculture in Southern Idaho, Fish Processors of Idaho in Hagerman, ID that practices sustainable fishing practices and caviar production. Specifically focusing on egg shell softness and how that relates to the acceptability and perception of quality. Evaluations included appearance, aroma, mouthfeel, flavor, and overall acceptability. FT-IR spectral data were also collected on caviar to determine if there were any differences in lipid, protein or carbohydrate profiles that could be correlated with sensory changes. Sensory analysis determined that burst strength of the egg was positively correlated at a P <.05 with overall acceptability of product. Analysis also positively correlated black color of eggs P <.001, consistent and uniform egg size P <.001, and butter flavor P <.001 with a high overall acceptability. While a few attributes were associated with highly acceptable caviar, many more attributes were associated with low acceptability of caviar. Lower acceptability was associated with caviar that appeared to be wet, had strong aromas, or a sour or bitter taste.
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Details
- Title
- Investigating egg shell softness in the sensory characteristics of caviar produced from farmed white sturgeon, Acipenser transmountanus
- Creators
- Gregory Todd Callahan
- Contributors
- Barbara Rasco (Degree Supervisor)
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University; [Pullman, Washington] :
- Identifiers
- 99900525392701842
- Language
- English
- Resource Type
- Thesis