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March 2026 (published: 17.03.2026)
Number 1(67)
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Optimization of processing parameters for pacific herring caviar with ozonated solutions and evaluation of product quality during storage
Moskvichev A. S., Timoshenkova Irina A., Moskvicheva E.V., Levin Nikita V.
Keywords: fish preservation; aqueous ozone solutions; parameter optimization; Box-Behnken plan; quality indicators; herring caviar
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Optimization of processing parameters for pacific herring caviar with ozonated solutions and evaluation of product quality during storage
The aim of the work was to determine the optimal modes of two-stage treatment of light-salted screened caviar of Pacific herring with aqueous solutions of ozone, ensuring safety and high consumer properties of the finished product. The objects of the study were frozen herring sacs (Clupea pallasii) and screened caviar obtained from them. The independent variables were: ozone concentration during roe sac brining (0–10 mg/L), ozone concentration during screened caviar washing (0–10 mg/L), and brining duration (6–18 h). The experiment was designed using a Box–Behnken plan for three factors (17 runs). The following parameters were measured: moisture content (Y₁), peroxide value (Y₂), total bacterial count (Y₃), texture characteristics: hardness (Y₄), adhesiveness (Y₅), chewiness (Y₆), cohesiveness (Y₇), springiness (Y₈); CIELab color coordinates: lightness (Y₉), redness (Y₁₀), yellowness (Y₁₁); and a generalized sensory score (Y₁₂). Adequate quadratic models were obtained (R² > 0.90). Ozone concentration during brining was found to be the most influential factor for most responses. Multi-objective optimization using the desirability function determined the optimal conditions: ozone concentration during brining 6.5 mg/L, during washing 3.0 mg/L, brining duration 10.5 h. Under these conditions, the product is characterized by low bacterial contamination (Y₃ = 3.5·10³ CFU/g), minimal lipid oxidation (Y₂ = 2.0 mmol/kg), high sensory score (Y₁₂ = 86 out of 100), and stable texture properties. The results of the study of the dynamics of sanitary-indicative microflora and quality parameters guarantee a shelf life of up to 30 days at a storage temperature of 2 ± 2℃, taking into account the reserve factor of 1.3.
Keywords: fish preservation; aqueous ozone solutions; parameter optimization; Box-Behnken plan; quality indicators; herring caviar
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License