Document Detail

Caviars and fish roe products.
MedLine Citation:
PMID:  12822675     Owner:  NLM     Status:  MEDLINE    
Fish roe products are extremely valuable and currently enjoy expanding international and domestic markets. Caviars represent the best-known form of fish roe products; however, several other product forms are also consumed, including whole skeins and formulations with oils and cheese bases. Caviars are made from fish roe after the eggs have been graded, sorted, singled-out, salted or brined, and cured. Most caviar is marketed as a refrigerated or frozen food. Several types of caviar from different fish species are marketed as shelf-stable products. Market preferences for lower salt content have raised food safety concerns. Descriptions of and processing technologies for many delightful fish roe and caviar food products are presented here.
G E Bledsoe; C D Bledsoe; B Rasco
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  43     ISSN:  1040-8398     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2003  
Date Detail:
Created Date:  2003-06-25     Completed Date:  2003-10-03     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  317-56     Citation Subset:  IM    
Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA.
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MeSH Terms
Cholesterol / analysis
Cold Temperature
Eggs* / analysis
Fatty Acids / analysis
Food Handling
Food Microbiology
Food Packaging
Food Preservation
Hot Temperature
Lipids / analysis
Proteins / analysis
Sodium Chloride / analysis
Vitamins / analysis
Reg. No./Substance:
0/Fatty Acids; 0/Lipids; 0/Proteins; 0/Vitamins; 57-88-5/Cholesterol; 7647-14-5/Sodium Chloride

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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