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Reviews in Fisheries Science & Aquaculture Volume 29, 2021 - Issue 4
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Sturgeon, Caviar, and Caviar Substitutes: From Production, Gastronomy, Nutrition, and Quality Change to Trade and Commercial Mimicry

Samad Tavakolia Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, ChinaORCID Iconhttps://orcid.org/0000-0002-7205-1507View further author information
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Yongkang Luoa Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, ChinaORCID Iconhttps://orcid.org/0000-0002-5679-4933View further author information
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Joe M. Regensteinb Department of Food Science, Cornell University, Ithaca, New York, 14853-7201, USAORCID Iconhttps://orcid.org/0000-0002-2656-9815View further author information
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Ehsan Daneshvarc Department of Separation Science, LUT School of Engineering Science, LUT University, Sammonkatu 12, FI-50130, Mikkeli, FinlandORCID Iconhttps://orcid.org/0000-0002-0654-6536View further author information
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Amit Bhatnagarc Department of Separation Science, LUT School of Engineering Science, LUT University, Sammonkatu 12, FI-50130, Mikkeli, FinlandORCID Iconhttps://orcid.org/0000-0002-3565-9943View further author information
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Yuqing Tana Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, ChinaORCID Iconhttps://orcid.org/0000-0003-2906-0026View further author information
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Hui Honga Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China;d Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu, 225700, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-3723-3070View further author information
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Pages 753-768 | Published online: 28 Jan 2021

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Gizem Nazlı Ural & Osman Kadir Topuz. (2023) Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization. Journal of Aquatic Food Product Technology 32:3, pages 321-335.
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Articles from other publishers (15)

Wei Wang, Linan Gao, Wenjie Liu, Zhaohui Tian, Xiaowen Wang & Hongxia Hu. (2023) Regulation of antioxidant defense in response to heat stress in Siberian sturgeon (Acipenser baerii). Aquaculture 572, pages 739551.
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Dawei Meng, Qiwei Wei, Yasuaki Takagi, Zhiyuan Dai & Yan Zhang. (2023) Structural Properties and Biological Activities of Collagens from Four Main Processing By-Products (Skin, Fin, Cartilage, Notochord) of Sturgeon (Acipenser gueldenstaedti). Waste and Biomass Valorization.
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Chang’an Wang, Zhigang Zhao, Shaoxia Lu, Yang Liu, Shicheng Han, Haibo Jiang, Yuhong Yang & Hongbai Liu. (2023) Physiological, Nutritional and Transcriptomic Responses of Sturgeon (Acipenser schrenckii) to Complete Substitution of Fishmeal with Cottonseed Protein Concentrate in Aquafeed. Biology 12:4, pages 490.
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Kenta Horimukai. (2023) Fish roe allergy魚卵アレルギー. Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunology 37:1, pages 87-92.
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António Raposo, Hmidan A. Alturki, Rabab Alkutbe & Dele Raheem. (2023) Eating Sturgeon: An Endangered Delicacy. Sustainability 15:4, pages 3511.
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L. S. Abramova, A. V. Kozin & E. S. Guseva. (2023) The problem of grained salmonid roe falsification and ways for its solution. Food systems 5:4, pages 319-326.
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Zh. B. Kazangeldina, L. K. Baybolova, R. A. Iztelieva & C. S. Alberto. (2022) Evaluation of the Quality and Safety of Delicate Sander Caviar with the Addition of Plant Components. The Journal of Almaty Technological University:4, pages 115-120.
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Uroš Ljubobratović, Katalin Bogár, Jenő Káldy, Georgina Fazekas, Norbert Vass, Tibor Feledi & Gyula Kovács. (2022) Optimizing the gonadoliberin dosage and evaluating the egg quality in the preseason and seasonal artificial reproduction of pond-reared sterlet Acipenser ruthenus. Animal Reproduction Science 247, pages 107097.
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Daiyu Chen, Lei Yang, Fei Yang, Qiaolin Pei, Lu Lu, Xiaoli Huang, Ping Ouyang, Yi Geng, Zhiqiong Li, Xin Zhang, Jun Wang & Defang Chen. (2022) Salvia miltiorrhiza polysaccharide activated macrophages and improved the disease resistance of sturgeon against Aeromonas hydrophila. Fish & Shellfish Immunology 127, pages 594-603.
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Thithi Phetchthumrongchai, Niti Chuchird, Sittiruk Roytrakul, Sutasinee Chintong & Wanwimol Klaypradit. (2022) Physical, chemical composition and umami compound of dried immature and mature roes of skipjack tuna (Katsuwonus pelamis). Fisheries and Aquatic Sciences 25:7, pages 390-402.
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Xinxing Xu, Shixue Lu, Xuefei Li, Fan Bai, Jinlin Wang, Xiaodong Zhou, Ruichang Gao, Mingyong Zeng & Yuanhui Zhao. (2022) Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki). Food Chemistry 377, pages 131969.
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Norman A. Graham, Steven G. Pueppke, Sabyr Nurtazin, Talgarbay Konysbayev, Farid Gibadulin & Meiirli Sailauov. (2022) The Changing Dynamics of Kazakhstan’s Fisheries Sector: From the Early Soviet Era to the Twenty-First Century. Water 14:9, pages 1409.
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Zhanna KAZANGELDINA, Raushan IZTELIYEVA, Alberto Cepeda SAEZ, Lyazzat BAYBOLOVA & Gaukhar KUZEMBAYEVA. (2022) Improvement of safety assessment and quality control of fish products [e.g., caviar, caviar of the perch family (Percidae)] based on traceability system. Food Science and Technology 42.
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Chunlin Hu & Jing Xie. (2021) The effect of multiple freeze–thaw cycles on protein oxidation and quality of Trachurus murphyi . Journal of Food Processing and Preservation 45:12.
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Dmitry A. Ruban & Vladimir A. Ermolaev. (2021) Black Caviar Perturbs Reflection of Russian Geography: A Research Note of Aquaculture-Triggered Place Naming Puzzle. Fishes 6:2, pages 13.
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