Article
Caviar and fish roe substitutes: Current status of their nutritive value, bio-chemical diversity, authenticity and quality control methods with future perspectives
2021-04-01
Abstract excerpt
Caviar, salt-cured unfertilized roe of sturgeon fish, is a food delicacy associated with royalty and nutritive properties since prehistoric times. The drastic decline in wild sturgeon populations has led to an increased aquaculture production of caviar roe and its substitutes from other species i.e. lumpfish, herring, tobiko, cod, shad and mullet. Fish roes are highly nutritive foods comprising a myriad of biochem...
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Identifiers and source
- Literature Corpus work
- e6d1962f-e946-5ff5-b624-09411740be8d
- DOI
- 10.1016/j.tifs.2021.02.015