Is it possible to freeze caviar? A nutritionist named important rules for storing the delicacy

Red caviar is a rather expensive product, so it is very important to observe the conditions of its storage. Certain rules will keep the product fresh for a long time.

Benefits of red caviar

gastroenterologist, therapist, nutritionist at the Medical On Group clinic in Balashikha

“Red caviar is a unique delicacy that combines not only the proteins necessary for the body, but also useful fats, vitamins and minerals.”

About the benefits of protein in the product can be said due to the content of essential amino acids for the body, such as valine, isoleucine, leucine, threonine, phenylalanine, lysine, methionine, tryptophan. Red caviar has more of these substances than other foods, which determines its high nutritional value.

Red caviar is also rich in monounsaturated and polyunsaturated fats, including omega-3. Such substances protect against heart disease, reduce cholesterol, lower blood pressure, and improve mood.

The nutritional value of red caviar also determines a whole set of fat-soluble vitamins:

• Vitamin D in the delicacy allows you to maintain the balance of calcium in the body, helps strengthen immunity and the work of many organs and systems;
• vitamin A is important for the health of the visual apparatus, skin, nails and hair, maintaining the immune system. It increases the body’s resistance to viral infections;
• vitamin E is an important antioxidant for the body, influences lipid metabolism, and is essential for healthy skin, hair and nails.

In addition, red caviar contains a record number of essential trace elements – sodium, potassium, calcium, magnesium, phosphorus and iron. This delicacy is high in iodine, so essential for maintaining thyroid health.

Possible Risks

Like all foods, red caviar has its own drawbacks. Although this product does not contain sugar, it is canned with a lot of salt – up to 240 milligrams per tablespoon. Therefore, patients with diseases of the cardiovascular system, liver and kidney dysfunction should not abuse the delicacy.

In addition, caviar should be avoided by people with an allergy to fish. Not all types of caviar can cause an undesirable reaction in a person, but still do not risk it.

How to choose red caviar?

The substrate for preparing red caviar can be either fresh or pre-frozen. This has a direct impact on some organoleptic properties (appearance, texture) and shelf life of caviar.

Caviar that has undergone the salting procedure directly at the place of its production and delivered ready in jars is usually more attractive than the variant that has undergone the freezing stage in crates for transportation to the region for further processing.

When salting caviar, both salt and other preservatives can be used. Moreover, additional preservatives increase the shelf life of the product. In some cases, the manufacturer is allowed to add vegetable oil to the delicacy.

When preparing caviar, manufacturers are guided by developed GOSTs, according to which there are two grades:

• First grade – more premium caviar, which is characterized by large whole elastic eggs. They are not allowed additional liquid, films, damaged eggs;
• second grade caviar may be characterized by reduced firmness of eggs, smaller size, presence of films and a high percentage of damaged eggs.

Caviar produced according to TU standards (technical specifications) may be more variable, including the content of preservatives and even coloring agents.

According to Rospotrebnadzor, it is best to buy salmon caviar produced according to GOST (state standard), which is a guarantee of its quality.

What parameters you need to pay attention to:

1. The appearance of eggs. They should be uniform, elastic, without damage, films, blood clots. Eggs that are poorly separated and stick to the lid, as well as turbid sediment at the bottom of the jar warn of poor-quality product.

2. Color. Dark caviar may indicate that it was taken from stale fish. Meanwhile, pale eggs are a sign that they are overripe.

3. Flavor. In quality caviar is not allowed extraneous odors and impurities. It should easily burst in the mouth, do not stick to the teeth and not bitter (except for coho salmon or seals).

4. Composition. According to GOST, the composition of the product, in addition to the caviar itself, can be salt, vegetable oil, as well as antiseptic, glycerin and no more than two preservatives (sorbic acid E200 and sodium benzoate E211).

The food additive urotropine (E239) has been banned in Russia since 2010 and should not be in the composition.

5. Packaging. It is best to buy caviar in airtight glass or tin jars. The fact is that caviar on weight has a limited shelf life. If it is a tin can, it should not be bloated, have damage, dents or rust, “gurgle” when turning.

Caviar on weight can be bought only in September or October, while it is fresh.

If it is a glass jar, then to check the quality of the delicacy, turn it upside down. If the eggs stick to the lid, then take such a product is not worth it.

6. Date of manufacture. If the numbers are pressed in or smeared, then this is a clear sign of a fake product.

7. Storage conditions in the store. In a retail outlet caviar must necessarily be stored in a refrigerator in compliance with the temperature regime declared by the manufacturer. If there are any doubts, the buyer has the right to demand from the seller a declaration of conformity, which confirms the quality and safety of the product.

In what conditions to store

Storage conditions for red caviar are defined by GOST and differ for different types of salting.

Thus, caviar prepared without preservatives can be stored at a temperature of -4℃ to -6℃ for no more than four months. If the delicacy contains preservatives, the period increases to 12 months.

For caviar prepared according to TU standards, the storage conditions vary.

In a domestic refrigerator, at a temperature of +4℃, the storage time of red caviar is limited to two weeks. The opened package can be stored in the refrigerator no more than four days.

It is categorically impossible to store caviar in a tin can – it is necessary to transfer it to a glass container or a plastic container for food products.

Can caviar be frozen? No, it can lose its appearance and flavor.

Red caviar, with its high protein content and many nutrients, can be part of a healthy diet if consumed in moderation. It is important to choose a fresh product – the best caviar is packaged during the summer months – and to observe storage conditions.