The problem of grained salmonid roe falsification and ways for its solution
The paper examines the problem of falsification of edible fish products, which concerns producers and consumers worldwide. Food products are most often falsified by imparting them some of the most typical features, for example appearance, upon the overall worsening or losing the other most sig...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-01-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/201 |
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| author | L. S. Abramova A. V. Kozin E. S. Guseva |
| author_facet | L. S. Abramova A. V. Kozin E. S. Guseva |
| author_sort | L. S. Abramova |
| collection | DOAJ |
| description | The paper examines the problem of falsification of edible fish products, which concerns producers and consumers worldwide. Food products are most often falsified by imparting them some of the most typical features, for example appearance, upon the overall worsening or losing the other most significant properties of nutritional value, including safety. Market analysis shows that there is a tendency of replacing natural roe with imitated roe by its selling in metal and glass jars with indication of the address of the Far Eastern producer. It has been established that the protein content is not higher than one percent upon imitated roe production using modern technologies. To establish product authenticity, a methodology for measuring the protein mass fraction in grained salmonid roe by the Kjeldahl method was developed. The metrological characteristic of the developed methodology in three concentration ranges is presented. The used values can serve for identification of claimed properties with the specified indicators of accuracy, trueness, repeatability and reproducibility. In addition to the methodology, product organoleptic indicators are proposed, including assessment of appearance, consistency, taste, odor, as well as specific features of the cooking test that can serve as distinctive features and are taken into consideration in identification of grained salmonid roe. |
| format | Article |
| id | doaj-art-b1fa735f6d4d4d628e43a7d5cc289e13 |
| institution | Kabale University |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2023-01-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-b1fa735f6d4d4d628e43a7d5cc289e132025-08-20T03:57:47ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722023-01-015431932610.21323/2618-9771-2022-5-4-319-326158The problem of grained salmonid roe falsification and ways for its solutionL. S. Abramova0A. V. Kozin1E. S. Guseva2Russian Federal Research Institute of Fisheries and Oceanography («VNIRO»)Russian Federal Research Institute of Fisheries and Oceanography («VNIRO»)Russian Federal Research Institute of Fisheries and Oceanography («VNIRO»)The paper examines the problem of falsification of edible fish products, which concerns producers and consumers worldwide. Food products are most often falsified by imparting them some of the most typical features, for example appearance, upon the overall worsening or losing the other most significant properties of nutritional value, including safety. Market analysis shows that there is a tendency of replacing natural roe with imitated roe by its selling in metal and glass jars with indication of the address of the Far Eastern producer. It has been established that the protein content is not higher than one percent upon imitated roe production using modern technologies. To establish product authenticity, a methodology for measuring the protein mass fraction in grained salmonid roe by the Kjeldahl method was developed. The metrological characteristic of the developed methodology in three concentration ranges is presented. The used values can serve for identification of claimed properties with the specified indicators of accuracy, trueness, repeatability and reproducibility. In addition to the methodology, product organoleptic indicators are proposed, including assessment of appearance, consistency, taste, odor, as well as specific features of the cooking test that can serve as distinctive features and are taken into consideration in identification of grained salmonid roe.https://www.fsjour.com/jour/article/view/201imitated productsnutritional valueproteinorganoleptic analysiscooking test |
| spellingShingle | L. S. Abramova A. V. Kozin E. S. Guseva The problem of grained salmonid roe falsification and ways for its solution Пищевые системы imitated products nutritional value protein organoleptic analysis cooking test |
| title | The problem of grained salmonid roe falsification and ways for its solution |
| title_full | The problem of grained salmonid roe falsification and ways for its solution |
| title_fullStr | The problem of grained salmonid roe falsification and ways for its solution |
| title_full_unstemmed | The problem of grained salmonid roe falsification and ways for its solution |
| title_short | The problem of grained salmonid roe falsification and ways for its solution |
| title_sort | problem of grained salmonid roe falsification and ways for its solution |
| topic | imitated products nutritional value protein organoleptic analysis cooking test |
| url | https://www.fsjour.com/jour/article/view/201 |
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