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Evolution of Food Safety Features and Volatile Profile in White Sturgeon Caviar Treated with Different Formulations of Salt and Preservatives during a Long-Term Storage Time.

Foods · 2021 · PMC8070692 · PMID 33919708

Europe PMCDOI
1
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closest p · 0.2× alpha
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a decreasing trendp < 0.01actually significant
Furthermore, in this study, the alcohol 2-ethyl-1-hexanol was found with a decreasing trend (between t1 and t2 in NC samples, p < 0.01) or completely disappearing (in BSM and OAM at t2 and t3, respectively) during the storage of caviar samples, according to what was previously found in literature [ 32 , 45 ]. 2-ethyl-1-hexanol is known to be formed during the storage of fish products in vacuum conservation conditions and at low temperatures [ 44 , 45 ].

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