Host: Japanese Sciety for Food Science and Technology
Name : The 71st Annual Meeting of Japanese Society for Food Science and Technology
Number : 71
Location : [in Japanese]
Date : August 29, 2024 - August 31, 2024
Pages 118-
Purpose
The taste compounds, functional components, and spoilage-related components of caviar aged in a yukimuro were assessed, investigating the potential for value enhancement through yukimuro aging.
Methods
The caviar was prepared by adding rock salt to the eggs harvested from sterlet. The prepared caviar was stored in glass jar and aged at either refrigeration or yukimuro conditions for a maximum of 180 days. After aging, the caviar was analyzed for volatile basic nitrogen (VBN), free amino acids, and imidazole dipeptide content.
Results
Evaluation of VBN revealed that while initial signs of spoilage occurred after 90 days of aging under refrigeration, no spoilage was observed even after 180 days in the yukimuro. Free amino acids increased to a similar extent in both refrigeration and yukimuro conditions, with glutamic acid increasing approximately threefold after 60 days of aging. Additionally, an increase in the content of components with functionality, such as ornithine, β-alanine, and imidazole dipeptides, due to aging was observed. These findings suggest that yukimuro aging has the potential to add significant value to caviar.
