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April 15, 2026Marine DrugsOpen Access

Freeze-Drying Blue Crab Roe, Sea Urchin, and Beluga Caviar: Impact on Nutritional, Biochemical, and Sensory Properties

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Authors

AAAntonia AngouSDSpyros DidosKTKonstantina Tsotsouli

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Overview

Evaluates nutritional, biochemical, and sensory properties in various marine products, indicating potential for clean-label food ingredients.

Key Points

  • The study aims to assess the nutritional, biochemical, and sensory properties of freeze-dried marine products.
  • Evaluated physicochemical, antioxidant, volatile, and sensory profiles of freeze-dried powders.
  • Analyzed blue crab roe, sea urchin roe, and beluga caviar.
  • Utilized GC-MS for volatile compound identification.
  • Sea urchin powder showed high oxidative stability and consumer preference.
  • Blue crab roe facilitated desirable savory volatiles from controlled lipid peroxidation.
  • Beluga caviar lacked sufficient antioxidants, leading to poor sensory attributes.

Cite This Study

Angou et al. (2026) studied this question.

synapsesocial.com/papers/69df2b04e4eeef8a2a6b00c5https://doi.org/10.3390/md24040135
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