Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends

Abstract

Background

Caviar and its substitutes are among the most valuable and nutritious salt-cured fish products globally, garnering increasing attention for their quality. During processing and storage, caviar and its substitutes undergo complex biological processes that influence both the development and degradation of their quality.

Scope and approach

This review explores the factors influencing the quality of caviar and its substitutes, such as color, texture, flavor, taste, and nutrition. Additionally, the mechanisms underlying quality formation and deterioration of caviar and its substitutes during processing and storage are systematically reviewed, as well as processing methods and future perspectives on regulatory techniques.

Key findings and conclusions

Significant quality variability was observed during the processing and storage of various caviars and its substitutes. Salt addition and complex biochemical reactions under low-temperature storage are key factors influencing the color stability and favorable texture of caviar and its substitutes. During storage, microbial metabolism generates volatile compounds in caviar and its substitutes, facilitated by the synergistic effects of lipid oxidation and protein degradation. Flavor deterioration, including the formation of off-flavor like 1-octen-3-ol, is often linked to the oxidation of triglycerides, phospholipids and the degradation of free amino acids, a process that also accelerates the loss of nutrients such as unsaturated fatty acids and essential amino acids. Taste-presenting amino acids and nucleotides associated with the flavors of caviar and its substitutes transmit taste signals via taste cells and receptors. The roe product processing system, integrating sensory evaluation with emerging physicochemical technologies and guided by consumer preference surveys, is expected to be developed.