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Production

Each stage of caviar production is honed and adjusted, each process takes place in compliance with the requirements of the HACCP safety management system. The safety of manufactured products is controlled in accredited laboratories.

Once a year there is a natural spawning of sturgeon. It usually falls in May. During this period all the caviar is selected, salted, packaged in consumer packaging, vacuumed and moved to a warehouse for storage.

We are the first producers in Ukraine to produce sturgeon caviar without preservatives (ORIGINAL series). How is it possible that the caviar was salted only with salt and could have a shelf life of 8 months? This is possible due to pasteurization.

Importantly! Studies in state laboratories have shown that pasteurization does not have a negative effect on the mineral composition of the product, as well as on the content of all essential amino acids and all fatty acids, including Omega-3, Omega-6. During pasteurization, only some water-soluble vitamins (B, C, H) are destroyed.

Here are scanned copies of the original results of laboratory tests:

Interpretation of the above data for comparison with human needs:

  1. Correspondence of the protein of ovulated sturgeon caviar to the ideal protein

The name of the amino acid

Content, g / 100g of protein

Sturgeon caviar

The perfect protein

Adequate level of consumption

Upper allowed consumption level

Valine

4,28

5,00

2,50

3,90

Isoleucine

3,92

4,00

2,00

3,10

Leucine

8,52

7,00

4,60

7,30

Lysine

8,04

5,50

4,10

6,40

Methionine + cystine

4,88

3,50

1,80

2,80

Threonine

5,44

4,00

2,40

3,70

Phenylalanine

7,76

6,00

4,40

6,90

Tryptophan

1,00

1,00

0,80

1,20

SUM

43,84

36,00

22,60

35,30

The amount of essential amino acids in the proteins of ovulated sturgeon caviar exceeds their amount in the ideal protein according to FAO / WHO recommendations: 43.84 vs. 36.00 per 100 g of product.

 

2. Fatty acid composition of lipids of ovulated sturgeon caviar

Fatty acids

Content,% of the amount of fatty acids

Recommended number [1, 2, 3]

Saturated (NLC)

26,19

20,00

Monounsaturated (MUFA)

34,05

35,00

Polyunsaturated (PUFA), including

38,92

6,00

Hexadecadiene C 16: 2

0,11

 

Linoleum C 18: 2 ω6

11,65

 

Linoleum C 18: 2

1,71

 

Linolenic C 18: 3 ω3

1,99

 

Eicosadiene C 20: 2 ω9

1,46

 

Eicosatriene C 20: 3 ω6

1,68

 

Peanut C 20: 4 ω6

4,91

 

Eicosapentaenova C 20: 5 ω3

3,46

 

Dokozadienova C 22: 2

0,01

 

Dokozatrienova C 22: 3

0,07

 

Dokozatetraenova C 22: 4

0,06

 

Dokozapentaenova C 22: 5 ω3

0,61

 

Docosahexaenoic C 22: 6 ω3

11,20

 

The amount of saturated fatty acids (NFA) exceeds their recommended amount by 6.19%;

The amount of polyunsaturated fatty acids (PUFA) exceeds their recommended amount by 32.92%;

The amount of monounsaturated fatty acids (MUFA) – almost meets the recommended standards;

High content of ω6 and ω3. The ratio ω6 / ω3 = 1.05: 1;

Coefficient of biological significance of lipids: 2.16.

 

3. Correspondence of mineral composition of ovulated sturgeon caviar to daily human needs

The name of the mineral element

Content in ovulated sturgeon caviar, mg / kg

Recommended daily requirement, mg / day

Calcium

119,11

800

Magnesium

247,59

400

Iron

20,85

10-18

Zinc

27,95

12

Copper

1,88

1,0

Manganese

1,17

2,0

Chrome

0,41

50 mcg / day

Cobalt

< 0,1

10 mcg / day

Lithium

0,58

Molybdenum

< 0,1

Titanium

< 0,1

Cadmium

< 0,1

Lead

< 0,1

Vanadium

< 0,1

4. Correspondence of the content of vitamins in the ovulated sturgeon caviar to the daily requirement of the person.

The name of the vitamin

Content in ovulated sturgeon caviar, mg / 100 g

Recommended daily intake, mg / day

А

0,08

5

Е

0,34

15

РР

0,63

35