تهران میدان هفت تیر ابتدای خیابان قائم مقام فراهانی خیابان مشلهیر نبش غفاری موسسه تحقیقات علوم شیلاتی کشور
Abstract
Caviar is a valuable and expensive fishery product that, like other fishery products, is very healthy to consume. However, like other fishery products, this product is highly perishable due to its chemical composition and physical properties. Furthermore, the marketability of caviar, in addition to its nutritional value, related to other characteristics such as color, consistency and firmness, size and sensory characteristics such as taste, aroma and smell. Each of the physical, chemical, qualitative and sensory properties of caviar depends on the caviar species and the various stages of processing. Actions such as improper handling, failure to comply with hygiene regulations, inappropriate additives, and unfavorable storage conditions can have a negative impact on the quality of caviar and ultimately reduce its customer satisfaction. Therefore, to maintain export markets and develop new markets, it is necessary to supply caviar with quality and standards. This article explains the practical considerations and hygiene and technical regulations that must observed at each stage of caviar processing.
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