Preview

Food systems

Advanced search

The problem of grained salmonid roe falsification and ways for its solution

https://doi.org/10.21323/2618-9771-2022-5-4-319-326

Abstract

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.

About the Authors

L. S. Abramova
Russian Federal Research Institute of Fisheries and Oceanography («VNIRO»)
Russian Federation

Liubov S. Abramova - Doctor of Technical Sciences, Professor, Deputy  Head of the  Department for the  Quality  of Fish  Food  Products, Russian  Federal Research Institute of Fisheries and Oceanography.

19, Okruzhnoy proezd, 105187, Moscow

Tel.: +7–915–064–77–04



A. V. Kozin
Russian Federal Research Institute of Fisheries and Oceanography («VNIRO»)
Russian Federation

Andrey V. Kozin - Сandidate of Cemical  Sciences, Senior  Researcher, Fish Food  Quality  Department, Russian  Federal  Research Institute of Fisheries and Oceanography.

19, Okruzhnoy proezd, 105187, Moscow

Tel.: +7–916–102–93–87



E. S. Guseva
Russian Federal Research Institute of Fisheries and Oceanography («VNIRO»)
Russian Federation

Elena S. Guseva - Specialist, Fish Food Quality  Department, Russian  Federal

Research Institute of Fisheries and Oceanography.

19, Okruzhnoy proezd, 105187, Moscow

Tel.: +7–917–505–92–06



References

1. Chugunova, E. O. (2019). Quality and microbiological safety assessment of salmon caviar. Perm Agrarian Journal, 3(27), 139–145. (In Russian)

2. Kundina, L. Yu. (2020). Identification and detection of falsification of caviar products in the regional food market. Vestnik SamGUPS, 1(47), 9–18. (In Russian)

3. Kalyuzhnaya, T. V., Orlova, D. A., Rodak, G. N. (2021). Veterinary and sanitary expertise of caviar products. Issues of Regulatory Regulation in Veterinary Medicine, 2, 133–136. https://doi.org/10.17238/issn2072–6023.2021.2.133 (In Russian)

4. The law of the Russian Federation of Marche 01, 2020 No 47-FZ “On Amendments to the Federal Law “On the Quality and Safety of Food Products” and Article 37 of the Federal Law “On Education in the Russian Federation”. Retrieved from http://www.consultant.ru/document/cons_doc_LAW_346666/ Retrieved from September 18, 2022. (In Russian)

5. Technical regulation of the Eurasian Economic Union TR EAEU040/2016 “On the safety of fish and fish products”. (Adopted by The decision of the Council of the Eurasian economic Commission of October 18, 2016 No 163). Moscow, 2016. Retrieved from http://docs.cntd.ru/document/420394425/. Accessed September 13, 2022. (In Russian)

6. Sicuro, B. (2019). The future of caviar production on the light of social changes: A new dawn for caviar? Reviews in Aquaculture, 11(1), 204–216. https://doi.org/10.1111/raq.12235

7. Vilgis, T. A. (2020). The physics of the mouthfeel of caviar and other fish roe. International Journal of Gastronomy and Food Science, 19, Article 100192. https://doi.org/10.1016/j.ijgfs.2019.100192

8. Kalyuzhnaya, T. V., Orlova, D. A., Rodak, G. N. (2021). Identification of salmon caviar using PCR-RV. International Bulletin of Veterinary Medicine, 4, 88–92. https://doi.org/10.52419/issn2072–2419.2021.4.88 (In Russian)

9. Pappalardo, A. M., Petraccioli, A., Capriglione, T., Ferrito, V. (2019). From fish eggs to fish name: Caviar species discrimination by Coibar-RFLP, an efficient molecular approach to detect fraud in the caviar trade. Molecules, 24(13), Article 2468. https://doi.org/10.3390/molecules24132468

10. Ma, S., Li, L. H., Hao, S. X., Yang, X. Q., Huang, H., Cen, J. W. et al. (2020). Fatty-acid profiles and fingerprints of seven types of fish roes as determined by chemometric methods. Journal of Oleo Science, 69(10), 1199–1208. https://doi.org/10.5650/jos.ess20061

11. Vasconi, M., Tirloni, E., Stella, S., Coppola, C., Lopez, A., Bellagamba, F. et al. (2020). Comparison of chemical composition and safety issues in fish roe products: Application of chemometrics to chemical data. Foods, 9(5), Article foods9040540. https://doi.org/10.3390/foods9050540

12. Nędzarek, A., Formicki, K., Kowalska-Góralska, M., Dobrzański, Z. (2022). Concentration and risk of contamination with trace elements in acipenserid and salmonid roe. Journal of Food Composition and Analysis, 110, Article 104525. https://doi.org/10.1016/j.jfca.2022.104525

13. Farag, M. A., Abib, B., Tawfik, S., Shafik, N., Khattab, A. R. (2021). Caviar and fish roe substitutes: Current status of their nutritive value, biochemical diversity, authenticity and quality control methods with future perspectives. Trends in Food Science and Technology, 110, 405–417. https://doi.org/10.1016/j.tifs.2021.02.015

14. Tavakoli, S., Luo, Y., Regenstein, J.M., Daneshvar, E., Bhatnagar, A., Tan, Y. et al. (2021). Sturgeon, caviar, and caviar substitutes: From production, gastronomy, nutrition, and quality change to trade and commercial mimicry. Reviews in Fisheries Science and Aquaculture, 29(4), 753–768. https://doi.org/10.1080/23308249.2021.1873244

15. Fiorino, G. M., Garino, C., Arlorio, M., Logrieco, A.F., Losito, I., Monaci, L. (2018). Overview on untargeted methods to combat food frauds: A focus on fishery products. Journal of Food Quality, 2018, Article 1581746. https://doi.org/10.1155/2018/1581746

16. Vafina, L. H., Bakshtanskij, E. L., Kopylenko, L. R., Rubcova, T. E. (2013). Quality, safety and methods of analysis of aquatic products. Information about the nutritional value of fish and fish products. Moscow. VNIRO Publishing House, 2013. (In Russian)

17. FR.1.31.2020.38483. MI 002–2020 « Method of measuring the mass fraction of protein by the Kjeldahl method», Moscow. — 2020. — 11 p.

18. Kozin, A. V., Abramova, L. S., Guseva, E. S., Derunets, I. V. (2021). Establishment of metrological parameters of the method for measuring the protein mass fraction in fish food products by the Kjeldahl method. Food Systems, 4(4), 239–245. https://doi.org/10.21323/2618–9771–2021–4–4–239–245 (In Russian)

19. RMG 61–2010 «The state system of ensuring the uniformity of measurements. Indicators of accuracy, correctness, precision of quantitative chemical analysis techniques. Evaluation methods». — Moscow: Standartinform, 2012. — 59 p.

20. RMG 76–2014 “State system for ensuring the uniformity of measurements. Internal control of quantitative chemical analysis result’s accuracy”. — Moscow: Standartinform, 2016. — 111 p. (In Russian)

21. GOST 7631–2008 «Fish, non fish objects and products from them. Methods of sensory and physical characteristics identification». — Moscow: Standartinform, 2011. — 11 p.


Review

For citations:


Abramova L.S., Kozin A.V., Guseva E.S. The problem of grained salmonid roe falsification and ways for its solution. Food systems. 2022;5(4):319-326. (In Russ.) https://doi.org/10.21323/2618-9771-2022-5-4-319-326

Views: 895


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)