JOURNAL 3161


Records of Agricultural and Food Chemistry
VOLUME & ISSUE
Year: 2024 Issue: 1 January-June
PAGES
p.28 - 33
STATISTICS
Viewed 71 times.
AUTHORS
  • Gizem Nazlı Ural
  • Osman Kadir Topuz
PDF OF ARTICLE

GRAPHICAL ABSTRACT


ABSTRACT


This review examines the differences physical and nutritional properties of sturgeon and salmon caviar. When examining their physical characteristics, sturgeon caviars are characterized as smaller and blackish color roes, while salmon caviars are characterized as larger and reddish-hued roes. There is no similarity between salmon caviar and sturgeon caviar in terms of both color and size. Considering the nutritional value, salmon roe has higher protein composition than sturgeon roe. Although sturgeon caviar has a higher total lipid composition, salmon caviar has higher omega-3 polyunsaturated fatty acids (PUFAs) like EPA and DHA. Salmon caviar which is a caviar substitute, has a more favorable profile in terms of nutrition. Additionally, it appears as a cheaper alternative for caviar consumption.

KEYWORDS
  • Caviar
  • sturgeon
  • salmon
  • fatty acid
  • protein