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Caviare: Proximate composition, amino acid content and identification of fish species

Kaviar: Grundzusammensetzung, Aminosäuregehalt und Identifizierung der Fischart

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Zusammensetzung

Von verschiedenen Kaviarsorten wurde die Grundzusammensetzung (Rohprotein, Fett, Wasser, Salz) und der Gehalt an Aminosäuren bestimmt. Ein biochemisches Identifizierungsverfahren wurde entwickelt; es umfaßt folgende Arbeitsschritte:

  1. 1.

    Entfetten und Entsalzen der Proben.

  2. 2.

    Extraktion mit Harnstoff/2-Mercaptoethanol.

  3. 3.

    Isoelektrische Focussierung auf ultradünnen, harnstoffhaltigen Polyacrylamidgelen.

Diese Methode erlaubte die sichere Unterscheidung kommerziell wichtiger Kaviarsorten.

Summary

Different types of caviare were analyzed for proximate composition (crude protein, total lipids, moisture and salt) and amino acid contents. For the unbiassed identification of caviare the following biochemical method was developed:

  1. 1.

    Salt and lipids were removed from the samples.

  2. 2.

    Protein was extracted using urea/2-mercaptoethanol.

  3. 3.

    The extracts were analyzed by ultrathin-layer isoelectric focusing with polyacrylamide gels containing urea.

Following this procedure, it was possible to differentiate unambigously between those types of caviare that are commercially important.

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Abbreviations

IEF:

isoelectric focusing

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Authors and Affiliations

  1. Bundesforschungsanstalt für Fischerei, Institut für Biochemie und Technologie, Palmaille 9, D-2000, Hamburg 50, Germany

    Hartmut Rehbein

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  1. Hartmut Rehbein
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Rehbein, H. Caviare: Proximate composition, amino acid content and identification of fish species. Z Lebensm Unters Forch 180, 457–462 (1985). https://doi.org/10.1007/BF02044294

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  • DOI: https://doi.org/10.1007/BF02044294

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