SCIENCE BEHIND
Angela Köhler’s AWI research has identified the relevant signaling molecules and ions for the treatment of naturally released mature living sturgeon eggs. In the innovative procedures, signal messengers in very low natural concentrations activate a machinery of enzymes that stabilize the outer shell of the eggs within minutes without changing their liquid interior and natural content.
After metabolic stabilization of the egg envelope, the clean eggs are ready for caviar processing: salting, maturation, packaging and storage.
These complex biological processes have been tested and can be scaled to simple and quick applications by our licensees’ staff. The process requires controlled conditions in the caviar production facility and staff training to guarantee excellent caviar quality.
First Fig: The immature egg for conventional caviar, obtained by slaughter, is encased in a capsule of various gonad cells (theca cells, granulosa cells, blood vessels). These are closely interwoven with the egg plasma membrane to transport nutrients. Remaining cell debris on the egg surface cannot be removed even by sieving and cleaning. A paradise for bacteria and mold (Copyright Angela Köhler)
Second Fig: Egg in situ, which is squeezed out of the gonad capsule as it is released into the fish’s body cavity for release into the water or being stripped. Photo: E. Lubzens et al, 2010 Oogenesis in teleosts How fish eggs are formed. General and Comparative Endocrinology Vol.165,3,367-389. doi:10.1016/j.ygcen.2009.05.022
Third Fig: Completely clean, mature, live egg after it has been stripped by massaging the live fish. The egg surface is very delicate and must therefore be stabilized by the AWI process so that it can be further processed into caviar by salting, packing and maturing. Due to the clean surface of the egg shell, no preservative or pasteurization is required. Only salted in a low malossol concentration of 3.8% maximum, a long shelf life of many months is ensured.
(Copyright Angela Köhler)
CLASSY CAVIAR does not need any preservatives such as borax or any other additives or pasteurization. A shelf life of up to 9 months at minus 2- minus 4 oC has been test by certified laboratories This caviar can be frozen at minus 18 0C without any loss of quality. Transport at this temperature and storage over 2 years revolutionize the logistics of caviar trade and convenience for end customers, such as private gourmets and restaurant chefs. No loss of texture and taste has been noticed when the product is thawed slowly at fridge temperatures.
CAVIAR INGREDIENTS
The most valuable substances for a new life are stored in the eggs only during the last phase of the egg maturation, since these lipids and amino acids are very energy-consuming for the fish. The lipid fraction of CLASSY CAVIAR therefore contains lipids that are highly valuable: 20% saturated, 50% monounsaturated, and 30% polyunsaturated fatty acids (see table). In addition to valuable amino acids, the protein fraction is rich in glucosamine glycans, the precursor of collagen, and has a high antioxidative potential. Conventional caviar does not contain these substances at all or in lower concentrations due to the immature state of these eggs.
The following tables show results from studies of the spectrum of amino acids in the protein fraction and of the carbohydrate and lipids in the oil fraction including the highly valuable unsaturated lipid classes. More detailed data upon request.
| UNITY | in 100 g fresh | |
| Energy | kj | 860 |
| kcal | 210 | |
| Proteins | g | 23 |
| Carbohydrates | g | 0,7 |
| Thereof sugar | g | 0,7 |
| Ash | g | 5 |
| Lipids total | g | 11 |
| Thereof in g saturated | g | 2,3 |
| Thereof in g mono-unsaturated | g | 5,5 |
| Thereof in g poly-unsaturated | g | 3,2 |
| Thereof in % | g | |
| Saturated fatty acids | g | 20,8 |
| Mono-unsaturated fatty acids | g | 50,2 |
| Poly-unsaturated fatty acids | g | 29,1 |
| Histamine | g | <40 |
