Analogue of sturgeon and salamon roe


“Technology for production of an analogue of sturgeon and salmon roe with capsular structure on the basis of sodium alginate”



1.Background of research

The technical result consists in production of an analogue of sturgeon and salmon caviar, with such analogue being as similar as possible to natural caviar in view of its organoleptical and structurally-mechanical characteristics as well as technological properties, quality and safety indicators.

2. Problem description

The precondition is the worldwide trend to essential decrease in yield and stock of sturgeon and salmon fishes. The problems of safety, production, shortages and high cost of natural caviar (especially sturgeon) have caused substantially total disappearance of these products from retail trade network and culinary assortments of restaurants and hotels, which predetermines the urgency of the represented project proposal.

3. Solution

Production of an analogue of salmon and sturgeon caviar having spherical ova each being of 1.5 to 6.5 mm in diameter and consisting of membrane and inner contents. By their structure, such ova represent capsules characterized in the presence of fluid or viscous inner contents and covered from outside by elastic, thermostable gel-like membranes. This project proposal is offered for food and/or fish-processing industry enterprises as well as restaurants and hotels.

4. Market opportunities

Sale to final consumer through wholesale-retail networks, restaurants and hotels; prefabricated products for preparation of culinary dishes and products. The expected market volume in EU countries will amount 1,000 to 1,500 tons of finished products annually.

5. Competitive advantage

The high level of competitive advantage is achieved due to:
-high nutritional qualities accompanied with respective organoleptic properties of natural caviar;
-structural-and-mechanical properties peculiar to natural caviar, namely capsular structure;
-low cost price due to use of available raw materials and simplified technological processes;
-thermal stability which allows pasteurization and – as the result – assures extended storage periods.

6. Research team

Leading experts and process engineers possessing academic degrees and long-term experience took part in the development of this technology. The head of the scientific team is a doctor of engineering, professor of the Feeding Technology Subdepartment of the State University for Food and Trade, academician of the International Academy of Refrigeration, chief scientific consultancy expert in the field of analogue food technologies, author of 336 scientific works (including 11 monographs and textbooks, 64 patents and copyright certificates of the CIS and foreign countries.)