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June 18, 2026VESTNIK OF ASTRAKHAN STATE TECHNICAL UNIVERSITY SERIES FISHING INDUSTRYOpen Access

Optimization of the operating parameters of pelletizing sea urchin caviar

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Authors

VGVladimir Aleksandrovich GrokhovskiyМЕМ. А. ЕршовLKLudmila Kasimirovna Kuranova

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Overview

Randomized trial demonstrates enhanced quality and stability of sea urchin caviar, suggesting new food innovations.

Key Points

  • The aim was to optimize pelletizing parameters for sea urchin caviar to achieve desired geometric and quality characteristics.
  • Used gelation with Omgel 50 as a structure builder.
  • Applied granulation in calcium chloride solution to create caviar.
  • Employed central orthogonal experiment planning for process optimization.
  • Optimal emulsion drop height was 16.5 cm, and calcium chloride concentration was 1.14%.
  • Produced caviar sized 3-5 mm with a nearly spherical shape and high organoleptic scores (14.3 and 14.6 points).
  • Nutritional analysis showed 7.48% protein, 3.41% lipids, 0.8% carbohydrates, and a low energy value of 267 kJ per 100 g.

Cite This Study

Grokhovskiy et al. (2026) studied this question.

synapsesocial.com/papers/6a338b4c630953a74978cfdfhttps://doi.org/10.24143/2073-5529-2026-2-115-121
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