The Chemical Composition of Waxed Caviar and the Determination of its Shelf Life

DUYAR H. A., Oeoretmen Y. O., Ekici K.

Journal of Animal and Veterinary Advances, vol.7, no.8, pp.1029-1033, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 7 Issue: 8
  • Publication Date: 2008
  • Journal Name: Journal of Animal and Veterinary Advances
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1029-1033
  • Van Yüzüncü Yıl University Affiliated: Yes


Female Pacific Grey Mullets with an average weight of 1048.30 +/- 174.93 g and average length of 47.98 +/- 2.45 cm are selected to verify the result of this study. Raw caviar derived from these sample Pasific Grey Mullets has an average weight of 143.9 +/- 23 g, salted caviar weights 107.33 +/- 21.87 g and waxed caviar weights 118.00 +/- 23.83 g. As a result of the chemical analyses which have been made, the amount of raw protein was found as 10.84 +/- 0.24% in the raw egg; however it increased during the storage process in the processed egg and was observed as 30.152 +/- 0.11% on tile 50th day (0th, 10th, 20th, 30th, 40th and 50th, days). Amount of raw fat in raw and processed samples, Shelf life of waxed caviar was found as 40 days according to the chemical analyses made after 50th day is spoiled.