Quality characteristics of Swedish black caviar from live sturgeons ( <i>Acipenser baerii</i> ): a comparison of hot-water and pH-adjusted cold-water post-harvest processing

This study evaluated and compared the quality characteristics of two caviar products harvested from live sturgeon farmed in Sweden preserved using two methods: cold-water treatment with pH-adjustment and mild hot-water treatment. Quantitative descriptive analysis (QDA) using a continuous dimensionless intensity scale (0–100) was employed to develop sensory profiles of the caviar, and was complemented with instrumental analysis of texture, color, umami, and volatile compounds. While the samples were similar in perceived taste and flavor, significant differences were observed in texture, appearance, and odor attributes. The cold-processed caviar exhibited a firmer (66.9 ± 13.6 vs 29.9 ± 12.3; p &lt;.001), popping texture (66.2 ± 14.3 vs 27.4 ± 13.2; p &lt;.001) and a more intensely black (63.0 ± 8.7 vs 54.5 ± 7.9; p =.012), resilient (56.2 ± 12.5 vs 43.8 ± 10.0; p =.022), and glossy (55.1 ± 12.5 vs 49.1 ± 11.1; p =.09) appearance. Conversely, the warm-processed caviar had a slimier texture (51.1 ± 7.5 vs 38.3 ± 7.4; p &lt;.001), seaweed odor (45.1 ± 17.1 vs 36.1 ± 11.9; p =.049), and moss-green hue (39.3 ± 8.0 vs 32.5 ± 9.2; p &lt;.064). Instrumental texture analysis confirmed greater hardness of cold-processed caviar compared to warm-processed caviar when analyzing 25 eggs at a time. Perceived color differences could not be verified by spectrophotometric analysis. Both caviars were characterized by sweet, umami, and salty tastes, along with marine (seaweed and oyster) and buttery flavors, aligning with quality attributes of conventional caviar. Chemical analysis did not verify the umami taste or aromas. Highlighting perceptual quality aspects of black caviar from live sturgeon enhances understanding of these unique farming, harvesting, and processing methods. This knowledge can inspire chefs and gastronomists to foster innovative culinary creations and elevated dining experiences.