Method for sturgeon roe extraction for caviar production

Abstract

This invention discloses a method for extracting sturgeon roe for caviar production. The method involves obtaining target sturgeon and determining the optimal processing time window for the target sturgeon; performing a first low-temperature pretreatment on the raw roe mass to lower its center temperature to a first target temperature range; performing rinsing and grading operations on the initially separated roe mixture to remove impurities and separating the roe into at least two grades based on particle size, obtaining roe of each grade to be cured; draining at least one grade of roe to be cured, followed by salting, and completing all steps from slaughter to salting within a second preset time period to obtain primary sturgeon roe for caviar production. This invention employs a low-temperature pretreatment combined with a suitable temperature-controlled roe-rolling process, which promotes the separation of roe from connective tissue and significantly reduces the risk of mechanical damage, thus helping to maintain the integrity of the roe particles.

Description

Technical Field

[0001] This invention belongs to the field of aquatic food product technology, specifically relating to fish roe (caviar) products, and particularly a method for extracting sturgeon roe for caviar production. Background Technology

[0002] Caviar, one of the world's three great delicacies, holds an important position in the high-end food market due to its unique flavor and nutritional value. Sturgeon roe, as the core raw material in caviar production, directly determines the taste, color, and market value of the final product. Research shows that finished sturgeon caviar is rich in protein, trace elements, and various vitamins, with a protein content as high as 26%-29%, and its essential amino acid ratio closely resembles the human amino acid composition, making it highly nutritious. For adult sturgeon, the roe content typically accounts for about 15% of their body weight, making it a valuable resource that sturgeon processing companies cannot ignore. With the continued growth in global demand for high-quality caviar, sturgeon farming and the caviar processing industry have become an important branch of the aquatic food sector.

[0003] Currently, sturgeon roe extraction primarily employs traditional manual or semi-mechanized processes. A typical process includes: direct roe extraction after slaughter, manual roe separation at room temperature, simple rinsing, and curing. The timing of roe extraction relies heavily on experience or fixed farming cycles, lacking scientific assessment of the actual maturity of the roe. In terms of process control, traditional methods often neglect precise control of key parameters such as temperature, time, and handling force, resulting in high roe breakage rates and significant quality fluctuations. Furthermore, existing processes generally lack a systematic grading and screening process, making it difficult to meet the raw material requirements of different grades of caviar products.

[0004] In recent years, some researchers have attempted to improve caviar quality by introducing scientific fish selection and roe processing methods. For example, patent CN101647582B discloses a caviar processing technology, including fish selection and preparation, caviar selection and preparation, and canning and packaging. The caviar selection and preparation process includes strict procedures such as eviscerating the ovaries, preserving and cooling with crushed ice, washing, weighing and marinating, and draining. This patent proposes a method for judging the maturity of female fish based on the polarization index in the fish selection and preparation stage, and employs crushed ice preservation for cooling. However, while this technology improves upon fish selection and cooling, it still has shortcomings in key areas such as processing time control, precise temperature regulation, and grading. The connections between different process steps are not tight enough, making it difficult to achieve efficient and standardized caviar extraction.

[0005] Despite some improvements in existing technologies, several technical shortcomings remain: First, while parameters such as the polarization index are introduced to determine fish roe maturity, a precise evaluation method based on objective parameters is lacking, leading to a degree of subjectivity in the timing of processing and affecting roe quality. Second, existing processes do not adequately address processing timeliness, resulting in a long time span from slaughter to curing, severe autolysis of the roe, and difficulty in guaranteeing freshness. Third, although crushed ice is used for cooling during the roe-rolling process, a suitable temperature control range is lacking, affecting separation efficiency and easily causing mechanical damage to the roe. Fourth, existing processes generally lack scientific grading and screening mechanisms, failing to achieve differentiated utilization of roe. Finally, the connections between various process steps are not tight enough, resulting in low overall efficiency and difficulty in meeting the needs of large-scale, standardized production. Summary of the Invention

[0006] The purpose of this invention is to overcome the shortcomings of the prior art and provide a method for extracting sturgeon roe for caviar production. This method aims to solve technical problems such as inaccurate judgment of fish egg maturity and insufficient control of processing time in the existing process, so as to achieve precise control of fish roe quality and efficient extraction.

[0007] The objective of this invention is achieved through the following technical solution: A method for extracting sturgeon roe for caviar production, the method comprising: The target sturgeon is obtained, and the optimal processing time window for the target sturgeon is determined based on the maturity parameters of the fish eggs obtained after maturity detection of the target sturgeon. Within the optimal processing time window, the target sturgeon is slaughtered, and within a first preset time after slaughter, the original fish egg mass containing connective tissue is completely removed from the ovary of the target sturgeon. The original fish egg mass is subjected to a first low-temperature pretreatment to reduce its center temperature to a first target temperature range; Under the first target temperature range, the original fish egg mass that has undergone the first low temperature pretreatment is subjected to an egg-rubbing operation to separate the fish roe from the ovarian connective tissue and obtain a initially separated fish roe mixture. The initially separated fish roe mixture is rinsed and graded to remove impurities and the fish roe is divided into at least two grades according to particle size to obtain fish roe of each grade to be pickled. After draining at least one grade of fish roe to be pickled, a salting operation is performed, and all steps from the slaughtering operation to the salting operation are completed within a second preset time to obtain primary sturgeon fish roe for caviar production. The second preset time shall not exceed 15 minutes; the first preset time shall not exceed 10 minutes.

[0008] As a preferred method, the target sturgeon is obtained, and based on the egg maturity parameters obtained after maturity testing of the target sturgeon, the optimal processing time window for the target sturgeon is determined, including: Obtain fish egg samples of the target sturgeon and determine at least one maturity-related index of the fish egg samples; The maturity-related indicators include: the particle size distribution range of fish eggs, the elasticity coefficient of fish eggs, and the percentage of the total content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish eggs relative to the total fatty acids. When the particle size distribution range is within the first preset particle size range, the elastic coefficient is greater than the preset elastic threshold, and the total percentage of EPA and DHA content is greater than the preset lipid threshold, the target sturgeon is determined to have entered the optimal processing time window. Otherwise, the target sturgeon will be temporarily kept in captivity, and the maturity-related index will be repeatedly measured at preset intervals until it is determined that it has entered the optimal processing time window.

[0009] As a preferred embodiment, after acquiring the target sturgeon and before determining the optimal processing time window for the target sturgeon, the following steps are also included: Obtain information on the aquaculture environment and feed composition of the target sturgeon; Based on the aquaculture environment information and feed composition information, a prediction model for lipid accumulation in the eggs of the target sturgeon was established. The fish egg lipid accumulation prediction model is used to estimate the total amount of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish eggs as the farming time changes. The maturity detection results are compared with the lipid accumulation prediction model to comprehensively determine the optimal processing time window.

[0010] As a preferred approach, the fish egg lipid accumulation prediction model is established using the following exponential growth formula:

[0011] in, The percentage of total EPA and DHA content in fish eggs relative to total fatty acids when the rearing time is t days, expressed in % %. This represents the theoretical maximum total EPA and DHA content in fish eggs, expressed in % (%). This represents the lipid accumulation rate constant, expressed in days. -1 Its numerical range is 0.02 to 0.08 days. -1 ; This indicates the time from the start of feeding specific feed to the current breeding period, expressed in days. This indicates the baseline lipid content, which is the initial percentage of total EPA and DHA content in fish eggs relative to total fatty acids when no specific feed is given, expressed in % (%). The base of the natural logarithm is approximately 2.71828; Based on the aforementioned fish egg lipid accumulation prediction model, when Reaching the preset maturity threshold At that time, the corresponding breeding time This is the optimal time to catch the target sturgeon.

[0012] As a preferred method, the original fish egg mass undergoes a first low-temperature pretreatment to reduce its center temperature to a first target temperature range, including: The original fish egg mass was pre-cooled in a clean environment with the temperature controlled between -2°C and 0°C; The temperature at the geometric center of the original fish egg mass was monitored in real time using a temperature probe; When the temperature at the geometric center is monitored to be stable within the range of -2℃ to 0℃ and continues for a first preset time, it is determined that the first low-temperature pretreatment is completed.

[0013] As a preferred method, within the first target temperature range, the original fish egg mass that has undergone the first low-temperature pretreatment is subjected to an egg-rubbing operation to separate the fish roe from the ovarian connective tissue, resulting in a pre-separated fish roe mixture, comprising: The raw fish egg blocks that have undergone the first low-temperature pretreatment are placed on a working surface with blunt protrusions; Apply pressure within a first preset range and crush and knead the original fish egg mass in a single direction to make the fish roe particles detach completely from the connective tissue network; The entire process of the egg-rubbing operation was carried out in a cold room with an ambient temperature not exceeding 4°C. During the egg-rubbing process, every second preset time interval, the detached connective tissue fragments are removed; Alternatively, a mechanical egg-rolling device can be used, with the egg-rolling speed controlled within the range of 50-100 rpm. The egg-rolling time is determined based on the weight of the original fish egg mass, with the egg-rolling time corresponding to each kilogram of original fish egg mass being 2-3 minutes.

[0014] The pre-cooled raw fish egg blocks are subjected to a rubbing operation within the first target temperature range (-2℃ to 0℃) to efficiently separate the fish eggs from the ovarian connective tissue while preserving the integrity of the roe to the maximum extent. Strict temperature control is necessary because low temperatures maintain the rigidity of the fish egg cell membranes, reducing the risk of breakage during rubbing, while simultaneously making the connective tissue relatively brittle and easier to break. During the operation, the fish egg blocks are placed on a specially designed working surface with blunt protrusions, providing sufficient friction to promote separation while preventing sharp edges from piercing the fish eggs. The operator applies moderate and uniform pressure in a single direction, using rolling and gentle rubbing motions to detach the plump fish egg particles one by one from the connective tissue network, rather than tearing or deforming them. The entire rubbing process must be completed in a cold room environment not exceeding 4℃ to prevent the fish eggs from softening due to increased temperature, leading to a higher breakage rate. To ensure separation efficiency and purity, detached connective tissue fragments must be periodically removed during the operation to prevent repeated friction damage to the fish eggs. In addition, to adapt to large-scale production, mechanical egg-rolling equipment can be used to replace manual operation: by controlling the rotation speed within a mild range of 50–100 rpm and precisely matching the processing time according to the weight of the raw materials (usually 2–3 minutes of rolling per kilogram of fish roe), both separation effect and processing consistency and efficiency can be significantly improved. This low-temperature, low-shear, directional force egg-rolling strategy effectively balances the integrity of the fish roe and processing efficiency, and is a key step in the production of high-quality caviar.

[0015] As a preferred method, the initially separated fish roe mixture is subjected to rinsing and grading screening to remove impurities and separate the fish roe into at least two grades according to particle size, obtaining fish roe of each grade to be pickled, including: The initially separated fish roe mixture was rinsed at least twice with sterile saline at a temperature of 0°C to 4°C to remove residual blood, tissue fluid and connective tissue debris. The rinsed fish roe mixture was put into a series of grading screens with different pore sizes for oscillation screening. The series-connected grading screen includes at least a first screen and a second screen, wherein the aperture of the first screen is larger than the aperture of the second screen. Fish roe that passes through the first sieve but is trapped by the second sieve is collected as first-grade fish roe; fish roe that passes through the second sieve is collected as second-grade fish roe. The first grade fish roe has a particle size greater than 3.0 mm, while the second grade fish roe has a particle size of 2.0-3.0 mm.

[0016] As a preferred method, after draining at least one grade of fish roe to be pickled, a salting process is performed, including: Spread the selected grade of fish roe to be marinated evenly on a stainless steel draining net and let it stand at 4℃ for the third preset time to drain until there are no obvious water marks on its surface. Based on the selected grade of fish roe to be pickled, the particle size, lipid content, and preset target flavor type, determine the amount of salt and the pickling time; The amount of salt used shall not exceed 5% of the total mass of the fish roe, and the higher the lipid content, the lower the amount of salt used. Sprinkle refined salt, which accounts for a predetermined percentage of the total mass of the fish roe, evenly over the drained fish roe and stir gently. Let it stand and marinate at a temperature of 0°C to 4°C for the specified marinating time. After the pickling process, the salt content of the fish roe is controlled within the range of 3.5% to 4.5%.

[0017] As a preferred method, after salting, the process also includes: The salted sturgeon roe is vacuum-packed. The vacuum-packed raw sturgeon roe is placed in a refrigerated environment at -2°C to 0°C for maturation treatment, which takes 4 to 6 weeks. During the aging process, samples were taken every fourth preset time interval to test the volatile basic nitrogen (TVB-N) value and the content of lipid oxidation products; When the TVB-N value is lower than the first safety threshold and the lipid oxidation product content is lower than the second safety threshold, the primary processed sturgeon roe is determined to meet the release standard. The vacuum degree of the vacuum packaging is not less than 0.08 MPa.

[0018] As a preferred method, the aging time is accurately predicted and dynamically controlled using the following lipid oxidation kinetic formula:

[0019] in, Indicates the optimal ripening time, in days; This represents the lipid oxidation rate constant, expressed in days. -1 ; This indicates the initial concentration of lipid oxidation products in the fish roe at the start of maturation, expressed in mg / kg. This indicates the concentration of the target lipid oxidation products, corresponding to the degree of oxidation for optimal flavor formation, in mg / kg. This represents the theoretical minimum concentration of lipid oxidation products, expressed in mg / kg; ln is the natural logarithm function.

[0020] Based on the lipid oxidation kinetics formula, the concentration of lipid oxidation products during the maturation process is monitored in real time, and the maturation time is dynamically adjusted to ensure that the primary processed sturgeon roe achieves the best flavor while avoiding excessive oxidation that leads to quality deterioration.

[0021] The present invention has at least the following beneficial effects: In terms of raw material control, determining the processing timing through fish roe maturity parameters helps to better grasp the physiological state of the roe, providing a relatively ideal raw material basis for subsequent processes. Time-sensitivity control can slow down the autolysis process of the roe, playing a positive role in maintaining the freshness of the fish roe. At the process operation level, the use of low-temperature pretreatment combined with a suitable temperature-controlled roe-rolling process promotes the separation of fish roe from connective tissue and significantly reduces the risk of mechanical damage, thus helping to maintain the integrity of the fish roe particles. Regarding product grading, particle size grading allows for differentiated processing of fish roe, facilitating the meeting of diverse market demands. From an overall process perspective, the orderly connection and optimized coordination of each step greatly promotes the improvement of fish roe extraction efficiency and finished product quality, providing technical support for the standardization of caviar production. Attached Figure Description

[0022] To reveal the technical details of the embodiments of the present invention, the accompanying drawings involved in the embodiments will be briefly described below. It should be emphasized that these drawings only present several embodiments of the present invention and should not be considered as defining the scope of the invention. For those skilled in the art, other related drawings can still be derived based on these drawings without inventive effort.

[0023] Figure 1 A schematic diagram of a process for extracting sturgeon roe for caviar production; Figure 2 Flowchart for determining sturgeon maturity detection and optimal processing time window; Figure 3 This is a flow chart of the first low-temperature pretreatment process. Detailed Implementation

[0024] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings, but the scope of protection of the present invention is not limited to the following description.

[0025] In the following, specific embodiments of the present disclosure will be described in detail with reference to the accompanying drawings. It should be understood that the present disclosure is not limited to the specific forms shown; rather, it should be understood to cover various possible variations, equivalent forms, and alternatives.

[0026] It should be noted that the detailed description provided below contains numerous specific details, intended to help readers fully understand the illustrated embodiments. However, those skilled in the art will understand that the embodiments can still be implemented even without these specific details. For example, systems are often presented in block diagram form to avoid obscuring the understanding of the core solution due to excessive technical details; in other cases, to highlight key points and maintain clarity of explanation, redundant information about well-known processes, conventional structures, or mature technologies may be appropriately omitted.

[0027] like Figure 1 As shown, a method for processing sturgeon roe for caviar production includes: The target sturgeon is obtained, and the optimal processing time window for the target sturgeon is determined based on the maturity parameters of the fish eggs obtained after maturity detection of the target sturgeon. Within the optimal processing time window, the target sturgeon is slaughtered, and within a first preset time after slaughter, the original fish egg mass containing connective tissue is completely removed from the ovary of the target sturgeon. The original fish egg mass is subjected to a first low-temperature pretreatment to reduce its center temperature to a first target temperature range; Under the first target temperature range, the original fish egg mass that has undergone the first low temperature pretreatment is subjected to an egg-rubbing operation to separate the fish roe from the ovarian connective tissue and obtain a initially separated fish roe mixture. The initially separated fish roe mixture is rinsed and graded to remove impurities and the fish roe is divided into at least two grades according to particle size to obtain fish roe of each grade to be pickled. After draining at least one grade of fish roe to be pickled, a salting operation is performed, and all steps from the slaughtering operation to the salting operation are completed within a second preset time to obtain primary sturgeon fish roe for caviar production. The second preset time shall not exceed 15 minutes; the first preset time shall not exceed 10 minutes.

[0028] This invention provides a highly efficient and precise method for extracting sturgeon roe, aiming to ensure the high quality of caviar from the source. The entire process begins with a scientific assessment of the target sturgeon: by detecting maturity parameters of the roe (such as particle size, elasticity, and key fatty acid content), the optimal processing time window is accurately determined to avoid quality degradation caused by harvesting the roe too early or too late. Once this window is confirmed, the sturgeon is immediately slaughtered, and the original roe mass containing connective tissue is rapidly and completely extracted within 10 minutes to minimize autolysis and microbial growth. Next, the roe mass undergoes a first low-temperature pretreatment, rapidly lowering its core temperature to the range of -2°C to 0°C. This low temperature maintains the plumpness and resilience of the roe particles while creating favorable conditions for subsequent separation. At this temperature, the roe is rubbed, allowing it to detach smoothly from the connective tissue with minimal damage, resulting in a pre-separated roe mixture. Subsequently, blood and debris are removed by rinsing with sterile saline at 0–4°C, and the roe is then graded according to particle size using a grading sieve, achieving refined classification of the raw materials. Finally, all pre-processing is completed within 15 minutes of slaughter, and the fish enters the salting stage. Through precise salt control and low-temperature salting, freshness and flavor are locked in, ultimately yielding high-quality primary sturgeon roe. The entire process revolves around the core principles of "fast, cold, and precise," significantly improving the integrity, freshness, and product consistency of the roe through strict time control, temperature management, and grading, laying a solid foundation for high-end caviar production.

[0029] In a preferred embodiment, see Figure 2 The process involves acquiring target sturgeon and, based on the egg maturity parameters obtained after maturity testing of the target sturgeon, determining the optimal processing time window for the target sturgeon, including: Obtain fish egg samples of the target sturgeon and determine at least one maturity-related index of the fish egg samples; The maturity-related indicators include: the particle size distribution range of fish eggs, the elasticity coefficient of fish eggs, and the percentage of the total content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish eggs relative to the total fatty acids. When the particle size distribution range is within the first preset particle size range, the elastic coefficient is greater than the preset elastic threshold, and the total percentage of EPA and DHA content is greater than the preset lipid threshold, the target sturgeon is determined to have entered the optimal processing time window. Otherwise, the target sturgeon will be temporarily kept in captivity, and the maturity-related index will be repeatedly measured at preset intervals until it is determined that it has entered the optimal processing time window.

[0030] To ensure the high quality of caviar raw materials, this method first conducts a scientific maturity assessment of the target sturgeon to accurately pinpoint the optimal processing time. Specifically, technicians collect a small sample of eggs from live sturgeon and test three key indicators: egg size, elasticity, and the proportion of nutrient-rich fatty acids (EPA and DHA) in the total fatty acids. These three indicators collectively reflect the physiological maturity of the eggs. A certain egg size indicates full development, sufficient elasticity indicates an intact egg membrane structure that is not easily damaged, and high EPA and DHA content is directly related to the flavor and nutritional value of the caviar. Only when all three indicators simultaneously meet the preset standards is the sturgeon considered to have entered the ideal processing window and can be immediately processed. If any indicator fails to meet the standard, it means the eggs are not yet fully mature. In this case, processing is not rushed; instead, the sturgeon is transferred to a holding tank for further cultivation, and samples are resampled and tested periodically to dynamically track its maturity process. This closed-loop management method of testing, judgment, temporary holding, and retesting avoids the blind spots brought about by traditional reliance on experience or fixed breeding cycles, and truly realizes "processing at the perfect moment of fish eggs", thus ensuring the quality stability and high-end attributes of caviar from the source.

[0031] In a preferred embodiment, after acquiring the target sturgeon and before determining the optimal processing time window for the target sturgeon, the process further includes: Obtain information on the aquaculture environment and feed composition of the target sturgeon; Based on the aquaculture environment information and feed composition information, a prediction model for lipid accumulation in the eggs of the target sturgeon was established. The fish egg lipid accumulation prediction model is used to estimate the total amount of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish eggs as the farming time changes. The maturity detection results are compared with the lipid accumulation prediction model to comprehensively determine the optimal processing time window.

[0032] Before formally determining whether the sturgeon has reached the optimal processing time, this method introduces a forward-looking prediction step to improve the scientific rigor and efficiency of decision-making. Specifically, after acquiring the target sturgeon, the system first collects key information about its aquaculture process, including environmental parameters such as water temperature, dissolved oxygen, and stocking density, as well as the specific composition of the feed, especially the proportion of fish oil or algae rich in EPA and DHA. Based on this data, a "fish egg lipid accumulation prediction model" is established for this batch of sturgeon. This model can simulate and predict the growth trend of EPA and DHA content in fish eggs over time. In other words, it can tell us in advance when the high-quality fatty acids in the fish eggs will likely reach the ideal level if aquaculture continues. When the actual maturity indicators (such as particle size and elasticity) are subsequently detected, they are not judged in isolation, but are compared and comprehensively analyzed with the lipid accumulation curve predicted by the model. For example, even if the current EPA+DHA content is slightly low, but the model shows it will rapidly rise to its peak in a few days, processing can be appropriately delayed; conversely, if the indicators have met the standards but the model predicts it will soon enter a plateau or even decline, processing should begin immediately. This dual-track evaluation mechanism, combining "real-time monitoring" and "process prediction," not only avoids the stress interference of frequent sampling but also more accurately identifies the optimal processing window for both flavor and nutrition, providing strong support for the stable production of high-quality caviar.

[0033] In a preferred embodiment, the fish egg lipid accumulation prediction model is established using the following exponential growth formula:

[0034] in, The percentage of total EPA and DHA content in fish eggs relative to total fatty acids when the rearing time is t days, expressed in % %. This represents the theoretical maximum total EPA and DHA content in fish eggs, expressed in % (%). This represents the lipid accumulation rate constant, expressed in days. -1 Its numerical range is 0.02 to 0.08 days. -1 ; This indicates the time from the start of feeding specific feed to the current breeding period, expressed in days. This indicates the baseline lipid content, which is the initial percentage of total EPA and DHA content in fish eggs relative to total fatty acids when no specific feed is given, expressed in % (%). The base of the natural logarithm is approximately 2.71828; Based on the aforementioned fish egg lipid accumulation prediction model, when Reaching the preset maturity threshold At that time, the corresponding breeding time This refers to the optimal fishing time for the target sturgeon, wherein the preset maturity threshold... The value range is 25%-35%.

[0035] In a preferred embodiment, see Figure 3 The original fish egg mass undergoes a first low-temperature pretreatment to reduce its center temperature to a first target temperature range, including: The original fish egg mass was pre-cooled in a clean environment with the temperature controlled between -2°C and 0°C; The temperature at the geometric center of the original fish egg mass was monitored in real time using a temperature probe; When the temperature at the geometric center is monitored to be stable within the range of -2℃ to 0℃ and continues for a first preset time, it is determined that the first low-temperature pretreatment is completed.

[0036] In a preferred embodiment, within the first target temperature range, the original fish egg mass that has undergone the first low-temperature pretreatment is subjected to an egg-rubbing operation to separate the fish roe from the ovarian connective tissue, resulting in a pre-separated fish roe mixture, comprising: The raw fish egg blocks that have undergone the first low-temperature pretreatment are placed on a working surface with blunt protrusions; Apply pressure within a first preset range and crush and knead the original fish egg mass in a single direction to make the fish roe particles detach completely from the connective tissue network; The entire process of the egg-rubbing operation was carried out in a cold room with an ambient temperature not exceeding 4°C. During the egg-rubbing process, every second preset time interval, the detached connective tissue fragments are removed; Alternatively, a mechanical egg-rolling device can be used, with the egg-rolling speed controlled within the range of 50-100 rpm. The egg-rolling time is determined based on the weight of the original fish egg mass, with the egg-rolling time corresponding to each kilogram of original fish egg mass being 2-3 minutes.

[0037] In a preferred embodiment, the raw fish roe block that has undergone a first low-temperature pretreatment is placed on a working surface with blunt protrusions; a pressure within a first preset range is applied, and the roe is slowly pushed in a single direction with slight rolling, so that the fish roe particles are completely detached from the connective tissue network under low shear conditions. To scientifically determine the mechanical feasibility of the egg-removal operation and avoid damage or incomplete separation of the eggs due to insufficient temperature at the center, an egg-removal feasibility index is introduced before starting the process. As a criterion for initiation.

[0038] Specifically, the temperature at the geometric center of the original fish egg mass is obtained in real time based on temperature probe monitoring. Substitute the values ​​into the following model to calculate the change in the elastic modulus of the fish roe membrane with temperature:

[0039] Model of connective tissue shear strength versus temperature:

[0040] The feasibility index for egg manipulation is defined as:

[0041] Only when Only when the conditions are met will the egg rubbing operation be performed; otherwise, continue the low-temperature pretreatment until the conditions are met.

[0042] in, For fish roe cell membrane at temperature The elastic modulus of Pascals (Pa); For ovarian connective tissue at temperature The shear strength at which the following values ​​are expressed, in Pascals (Pa); This is the exponential factor for the elastic modulus of the membrane, in Pa; This is a parameter representing the membrane hardening energy, expressed in K. The reference shear strength for connective tissue is expressed in Pa. This is the collagen softening rate constant, in units of... ; Temperature at the geometric center of the original fish egg mass, in °C; This is a reference temperature in °C, with a typical value of 4. For corresponding The absolute temperature, measured in Kelvin, is derived from... Calculated; The threshold for the feasibility of egg rubbing is set between 3 and 8, with 5 being the preferred value. This criterion, in conjunction with the unidirectional low-shear egg rubbing operation, ensures that separation is completed within a "mechanical window" where the roe itself has sufficient rigidity and the connective tissue binding force is sufficiently low, significantly reducing the breakage rate.

[0043] In a preferred embodiment, the initially separated fish roe mixture is subjected to rinsing and grading operations to remove impurities and separate the fish roe into at least two grades according to particle size, obtaining fish roe to be pickled at each grade, including: The initially separated fish roe mixture was rinsed at least twice with sterile saline at a temperature of 0°C to 4°C to remove residual blood, tissue fluid and connective tissue debris. The rinsed fish roe mixture was put into a series of grading screens with different pore sizes for oscillation screening. The series-connected grading screen includes at least a first screen and a second screen, wherein the aperture of the first screen is larger than the aperture of the second screen. Fish roe that passes through the first sieve but is trapped by the second sieve is collected as first-grade fish roe; fish roe that passes through the second sieve is collected as second-grade fish roe. The first grade fish roe has a particle size greater than 3.0 mm, while the second grade fish roe has a particle size of 2.0-3.0 mm.

[0044] In a preferred embodiment, after draining at least one grade of fish roe to be pickled, a salting process is performed, including: Spread the selected grade of fish roe to be marinated evenly on a stainless steel draining net and let it stand at 4℃ for the third preset time to drain until there are no obvious water marks on its surface. Based on the selected grade of fish roe to be pickled, the particle size, lipid content, and preset target flavor type, determine the amount of salt and the pickling time; The amount of salt used shall not exceed 5% of the total mass of the fish roe, and the higher the lipid content, the lower the amount of salt used. Sprinkle refined salt, which accounts for a predetermined percentage of the total mass of the fish roe, evenly over the drained fish roe and stir gently. Let it stand and marinate at a temperature of 0°C to 4°C for the specified marinating time. After the pickling process, the salt content of the fish roe is controlled within the range of 3.5-4.5%.

[0045] In a preferred embodiment, the amount of salt and the curing time are determined based on the particle size, lipid content and preset target flavor type of the fish roe to be cured of the selected grade. To achieve precise dynamic control of salt usage and prevent cell membrane rupture or flavor substance loss in high-fat fish roe due to osmotic pressure imbalance, a synergistic lipid and salt regulation scheme was introduced. This mechanism automatically adjusts the salt addition ratio based on the absolute content of highly active ω-3 polyunsaturated fatty acids in the fish roe, ensuring that the pickling process maintains microbial safety while maximizing the preservation of the fish roe's structural integrity and flavor precursors.

[0046] Specifically, the total lipid content obtained during the fish egg maturity detection stage was used. (Unit: %w / w, i.e., percentage by weight of fish roe) and the relative proportions of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in total fatty acids. (Unit: %), first calculate the absolute mass fraction of EPA and DHA in fish roe. :

[0047] in, This indicates the percentage of EPA and DHA combined in the total mass of fish roe, expressed in %.

[0048] Then, Substitute the following salt ratio model:

[0049] in, The percentage of refined salt by total mass of fish roe, expressed in % %. The basic salt usage rate is expressed as a percentage, ranging from 3.5 to 4.5, and is preset according to the target flavor type. This is the lipid sensitivity coefficient, with a value range of [value range missing]. It is used to adjust the inhibitory effect of high ω-3 fatty acid content on salt dosage. As defined above, the typical value range is 5.0 to 12.0%.

[0050] When the absolute content of EPA and DHA in fish roe When the temperature is high, the salt ratio will automatically decrease. This effectively alleviates the mechanical damage to cell membranes rich in unsaturated fatty acids caused by the hyperosmolar environment, inhibits unintended oxidation caused by excessive lipid exposure, and maintains the plumpness and elasticity of fish roe particles.

[0051] In a preferred embodiment, after the salting process, the process further includes: The salted sturgeon roe is vacuum-packed. The vacuum-packed raw sturgeon roe is placed in a refrigerated environment at -2°C to 0°C for maturation treatment, which takes 4 to 6 weeks. During the aging process, samples were taken every fourth preset time interval to test the volatile basic nitrogen (TVB-N) value and the content of lipid oxidation products; When the TVB-N value is lower than the first safety threshold and the lipid oxidation product content is lower than the second safety threshold, the primary processed sturgeon roe is determined to meet the release standard. The vacuum degree of the vacuum packaging is not less than 0.08 MPa.

[0052] In a preferred embodiment, during the aging process, samples are taken every fourth preset time interval to test the volatile basic nitrogen (TVB-N) value and lipid oxidation product content. To further optimize the flavor formation process, after each sampling, in addition to assessing safety, the flavor precursor balance index is also calculated. This is used to dynamically guide the ripening process. Specifically, it is based on the detected concentrations of key free amino acids. and total concentration of characteristic lipid oxidation products Substitute into the following formula to calculate:

[0053] Definition of Flavor Precursor Balance Index:

[0054] like Maintain the current ripening conditions; like If the aging temperature is moderately increased within the range of -2°C to 0°C, it will promote lipid oxidation. "Moderately increasing the aging temperature" means increasing the aging temperature by 0.5-1.0°C from the current value without exceeding the process window of -2°C to 0°C, in order to accelerate the controlled oxidation reaction of polyunsaturated fatty acids and promote the generation of flavor precursor substances. like To inhibit excessive oxidation, the temperature should be lowered or oxygen exposure reduced. "Lowering the temperature" means adjusting the curing temperature by 0.5-1.0°C towards -2°C, while "reducing oxygen exposure" means reducing the residual oxygen concentration inside the packaging by vacuuming and replenishing gas (such as nitrogen filling) or checking the packaging seal.

[0055] The flavor precursor balance index; The concentration of key free amino acids can be determined by high performance liquid chromatography (HPLC), preferably the sum of lysine and arginine. The total concentration of characteristic lipid oxidation products is expressed in milligrams per kilogram (mg / kg), preferably the sum of hexanal and nonanal; This is the lower limit threshold for flavor precursors, with a typical value of 800. This is the upper limit threshold for flavor precursors, with a typical value of 2500. The maturation time is expressed in days (d). This method fully utilizes existing TVB-N and lipid oxidation detection data, and can achieve the leap from "safe and qualified" to "optimal flavor" without the need for additional detection items.

[0056] In a preferred embodiment, when the TVB-N value is lower than a first safety threshold and the lipid oxidation product content is lower than a second safety threshold, the primary processed sturgeon roe is determined to meet the release standard. To further improve the scientific rigor and flavor consistency of the outbound judgment process, and to avoid situations where "individual indicators are qualified but the overall flavor is not optimal," a comprehensive ripening maturity index is introduced. As a multi-dimensional fusion judgment criterion, this index simultaneously considers the product's safety, flavor formation, and amino acid metabolism level to ensure that products leaving the warehouse not only meet food safety requirements but are also within their optimal flavor window.

[0057] Specifically, samples are collected periodically during the aging process to determine the volatile basic nitrogen value. Concentration of characteristic lipid oxidation products (defined as the sum of hexanal and nonanal) and the concentration of key free amino acids. (Preferably the sum of lysine and arginine), and substitute into the following formula to calculate the overall maturity index:

[0058] The primary processed sturgeon roe is deemed to have met the release standard only if both of the following conditions are met simultaneously: (I) (II) and (in (An upper limit threshold to prevent excessive oxidation).

[0059] In the formula, The overall maturity index is used for maturation. For maturation time The value of volatile basic nitrogen at that time, expressed in mg / 100g; The upper limit threshold for TVB-N safety is expressed in mg / 100g, with a typical value of 25. For maturation time The characteristic lipid oxidation product concentration (the sum of hexanal and nonanal) at that time, in mg / kg; The target concentration of lipid oxidation products is expressed in mg / kg, corresponding to the optimal flavor formation point, with a typical value of 1.2~1.8 mg / kg. This represents the concentration of key free amino acids (the sum of lysine and arginine), expressed in mg / g. The upper limit of amino acid concentration during the maturation plateau phase, expressed in mg / g; Let be the weighting coefficient, satisfying Typical value , , ; and These represent the lower and upper limits of the composite index, with a typical range of [0.75, 0.95].

[0060] The aforementioned flavor precursor balance index φ(t) is mainly used for dynamic process control during the maturation process, while the maturation comprehensive maturity index Ω(t) proposed in this embodiment is specifically used for multi-dimensional quality release judgment at the maturation endpoint. The two complement each other in terms of control level and application scenario, jointly constituting an intelligent maturation control system that integrates process and result. This embodiment achieves a process upgrade from merely meeting the requirements to optimal flavor by quantitatively integrating three key dimensions: safety (TVB-N) and flavor precursor formation degree (AA), significantly improving the product consistency and sensory quality of high-end sturgeon caviar.

[0061] In a preferred embodiment, the aging time is accurately predicted and dynamically controlled using the following lipid oxidation kinetics formula:

[0062] in, Indicates the optimal ripening time, in days; This represents the lipid oxidation rate constant, expressed in days. -1 ; This indicates the initial concentration of lipid oxidation products in the fish roe at the start of maturation, expressed in mg / kg. This indicates the concentration of the target lipid oxidation products, corresponding to the degree of oxidation for optimal flavor formation, in mg / kg. This represents the theoretical minimum concentration of lipid oxidation products, expressed in mg / kg; ln is the natural logarithm function.

[0063] Based on the lipid oxidation kinetics formula, the concentration of lipid oxidation products during the maturation process is monitored in real time, and the maturation time is dynamically adjusted to ensure that the primary processed sturgeon roe achieves the best flavor while avoiding excessive oxidation that leads to quality deterioration.

[0064] In a preferred embodiment, the method further includes a step of quality assessment of the primary sturgeon roe, including: Total lipids were extracted from the primary sturgeon roe, and the total lipids were methylated and then their fatty acid fingerprints were determined by gas chromatography-mass spectrometry (GC-MS). The measured fatty acid fingerprint was compared with the pre-constructed standard sturgeon caviar fatty acid fingerprint. The fatty acid fingerprint spectrum of the standard sturgeon caviar contains 23 common chromatographic peaks. Based on the types, relative contents, and similarity of characteristic fatty acids and chromatographic peaks in the comparison results, the results of the identification of the variety authenticity and grade of the primary processed sturgeon roe are output.

[0065] In a preferred embodiment, after obtaining the fish roe to be pickled at various levels, the method further includes an antioxidant treatment step on a portion of the fish roe to be pickled. The fish roe to be pickled was identified as belonging to a grade whose polyunsaturated fatty acid (PUFA) content exceeded the preset high-fat threshold. Add a combination of natural antioxidants to this grade of fish roe before pickling; The natural antioxidant combination includes flavonoids extracted from the fermentation liquid of Phellinus linteus, and the amount added is 0.01% to 0.03% of the fish roe mass. Alternatively, the combination of natural antioxidants may include an antibacterial combination of nisin and lysozyme.

[0066] After grading the fish roe, to further ensure the quality stability of high-fat fish roe, the system will specifically implement antioxidant treatment on some easily oxidized fish roe. Specifically, it will first identify fish roe grades whose polyunsaturated fatty acid (PUFA) content exceeds the preset high-fat threshold. Although these fish roe have high nutritional value and better flavor, they are rich in highly unsaturated fatty acids such as EPA and DHA, which are chemically active and are very prone to oxidative rancidity during pickling and storage, producing a rancid taste and reducing nutritional value. To inhibit this process, a combination of natural antioxidants is added to this grade of fish roe. One approach involves flavonoids extracted from fermented Phellinus linteus sylvestris var. linteus. These components have a strong ability to scavenge free radicals and effectively block the lipid oxidation chain reaction. The amount added is only 0.01% to 0.03% of the fish roe's weight—a very small amount yet with significant effects. Furthermore, it is naturally derived, safe, and residue-free. Another approach focuses on microbial control, using an antibacterial combination of nisin and lysozyme. While its primary function is to inhibit the growth of putrefactive and pathogenic bacteria, it indirectly reduces the activity of oxidases by decreasing microbial metabolic activity, thereby delaying lipid oxidation. Both strategies can be flexibly selected according to processing requirements, preserving the nutrition and flavor of the high-fat fish roe while aligning with the trends of clean labeling and green processing.

[0067] In a preferred embodiment, the step of adding the combination of natural antioxidants is performed between the draining treatment and the salting operation, including: The combination of natural antioxidants was dissolved in a small amount of sterile water at 0°C to form an antioxidant solution; The antioxidant solution was applied evenly to the surface of the fish roe to be pickled using a spray method. During the application process, gently turn the fish roe continuously and let it stand for the fifth preset time to allow the antioxidants to fully penetrate the surface of the fish roe.

[0068] In a preferred embodiment, the first preset time does not exceed 10 minutes; the second preset time, from the start of the slaughtering operation to the end of the salting operation, does not exceed 15 minutes; wherein the egg-rubbing operation, rinsing operation, and grading and screening operation are all completed in a clean room with an ambient temperature not higher than 10°C; The draining process includes: placing the fish roe to be marinated on a draining screen to drain naturally for 10-15 minutes, or using a centrifugal draining method, controlling the centrifugal speed at 300-500 rpm and the centrifugation time at 2-3 minutes.

[0069] A sturgeon roe extraction system for caviar production includes a processor, a memory, and an execution module that are communicatively connected to each other; The memory is used to store computer programs; The processor is used to read the computer program from the memory and execute it to control the execution module to implement the steps of the above method.

[0070] A sturgeon roe extraction system for caviar production, the execution module comprising at least: a low-temperature pretreatment unit for cooling the raw roe mass; an roe-removing and separating unit, the working surface of which has a blunt, convex structure for separating the roe from the connective tissue; the roe-removing and separating unit further comprising a mechanical roe-removing device with an adjustable rotation speed range of 50–100 rpm; and a grading and screening unit comprising at least two layers of cascaded grading screens with different pore sizes; the pore size of the grading and screening unit includes: the first pore size corresponds to roe with a particle size greater than 3.0 mm. The system includes a second sieve with a mesh size corresponding to fish roe with a particle size of 2.0–3.0 mm; a temperature-controlled pickling unit for performing salting and curing operations under precisely controlled low-temperature conditions; the temperature-controlled pickling unit is also used to control the salt content of the pickled fish roe within the range of 3.5–4.5%; and a quality monitoring unit, which includes a gas chromatography-mass spectrometry (GC-MS) instrument and a temperature probe for real-time monitoring of the core temperature, fatty acid fingerprint spectrum, and volatile basic nitrogen (TVB-N) value of the fish roe; the execution module also includes a vacuum packaging unit with a vacuum degree of not less than 0.08 MPa.

[0071] The above are merely preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention. Those skilled in the art, after understanding the core concept of the present invention, can make various equivalent transformations, structural adjustments, or detail optimizations to the above embodiments. Therefore, any modifications, equivalent substitutions, combinations, adjustments, or improvements made based on the technical essence of the present invention should be covered within the scope of protection of the present invention. The appended claims are intended to cover the above preferred embodiments, as well as all changes and modifications falling within the spirit and principles of the present invention.

Claims

1. A method for extracting sturgeon roe for caviar production, characterized in that, The method includes: The target sturgeon is obtained, and the optimal processing time window for the target sturgeon is determined based on the maturity parameters of the fish eggs obtained after maturity detection of the target sturgeon. Within the optimal processing time window, the target sturgeon is slaughtered, and within a first preset time after slaughter, the original fish egg mass containing connective tissue is completely removed from the ovary of the target sturgeon. The original fish egg mass is subjected to a first low-temperature pretreatment to reduce its center temperature to a first target temperature range; Under the first target temperature range, the original fish egg mass that has undergone the first low temperature pretreatment is subjected to an egg-rubbing operation to separate the fish roe from the ovarian connective tissue and obtain a initially separated fish roe mixture. The initially separated fish roe mixture is rinsed and graded to remove impurities and the fish roe is divided into at least two grades according to particle size to obtain fish roe of each grade to be pickled. After draining at least one grade of fish roe to be pickled, a salting operation is performed, and all steps from the slaughtering operation to the salting operation are completed within a second preset time to obtain primary sturgeon fish roe for caviar production.

2. The method for extracting sturgeon roe for caviar production according to claim 1, characterized in that, Obtain the target sturgeon, and based on the egg maturity parameters obtained after maturity testing of the target sturgeon, determine the optimal processing time window for the target sturgeon, including: Obtain fish egg samples of the target sturgeon and determine at least one maturity-related index of the fish egg samples; The maturity-related indicators include: the particle size distribution range of fish eggs, the elasticity coefficient of fish eggs, and the percentage of the total content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish eggs relative to the total fatty acids. When the particle size distribution range is within the first preset particle size range, the elastic coefficient is greater than the preset elastic threshold, and the total percentage of EPA and DHA content is greater than the preset lipid threshold, the target sturgeon is determined to have entered the optimal processing time window. Otherwise, the target sturgeon will be temporarily kept in captivity, and the maturity-related index will be repeatedly measured at preset intervals until it is determined that it has entered the optimal processing time window.

3. A method for extracting sturgeon roe for caviar production according to claim 1 or 2, characterized in that, After acquiring the target sturgeon, and before determining the optimal processing time window for the target sturgeon, the process also includes: Obtain information on the aquaculture environment and feed composition of the target sturgeon; Based on the aquaculture environment information and feed composition information, a prediction model for lipid accumulation in the eggs of the target sturgeon was established. The fish egg lipid accumulation prediction model is used to estimate the total amount of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish eggs as the farming time changes. The maturity detection results are compared with the lipid accumulation prediction model to comprehensively determine the optimal processing time window.

4. The method for extracting sturgeon roe for caviar production according to claim 3, characterized in that, The fish egg lipid accumulation prediction model was established using the following exponential growth formula: ； in, The percentage of total EPA and DHA content in fish eggs relative to total fatty acids when the rearing time is t days, expressed in % %. This represents the theoretical maximum total EPA and DHA content in fish eggs, expressed in % (%). This represents the lipid accumulation rate constant, expressed in days. -1 ; This indicates the time from the start of feeding specific feed to the current breeding period, expressed in days. This indicates the baseline lipid content, which is the initial percentage of total EPA and DHA content in fish eggs relative to total fatty acids when no specific feed is given, expressed in % (%). The base of the natural logarithm; Based on the aforementioned fish egg lipid accumulation prediction model, when Reaching the preset maturity threshold At that time, the corresponding breeding time This is the optimal time to catch the target sturgeon.

5. The method for extracting sturgeon roe for caviar production according to claim 1, characterized in that, The original fish egg mass undergoes a first low-temperature pretreatment to reduce its core temperature to a first target temperature range, including: The original fish egg mass was pre-cooled in a clean environment with the temperature controlled between -2°C and 0°C; The temperature at the geometric center of the original fish egg mass was monitored in real time using a temperature probe; When the temperature at the geometric center is monitored to be stable within the range of -2℃ to 0℃ and continues for a first preset time, it is determined that the first low-temperature pretreatment is completed.

6. The method for extracting sturgeon roe for caviar production according to claim 5, characterized in that, Within the first target temperature range, the original fish egg mass that has undergone the first low-temperature pretreatment is subjected to an egg-rubbing operation to separate the fish roe from the ovarian connective tissue, resulting in a pre-separated fish roe mixture, comprising: The raw fish egg blocks that have undergone the first low-temperature pretreatment are placed on a working surface with blunt protrusions; Apply pressure within a first preset range and crush and knead the original fish egg mass in a single direction to make the fish roe particles detach completely from the connective tissue network; The entire process of the egg-rubbing operation was carried out in a cold room with an ambient temperature not exceeding 4°C. During the egg-rubbing process, every second preset time interval, the detached connective tissue fragments are removed; Alternatively, a mechanical egg-rolling device can be used, with the egg-rolling speed controlled within the range of 50-100 rpm. The egg-rolling time is determined based on the weight of the original fish egg mass, with the egg-rolling time corresponding to each kilogram of original fish egg mass being 2-3 minutes.

7. The method for extracting sturgeon roe for caviar production according to claim 1, characterized in that, The initially separated fish roe mixture is subjected to rinsing and grading operations to remove impurities and separate the fish roe into at least two grades according to particle size, obtaining fish roe of each grade to be pickled, including: The initially separated fish roe mixture was rinsed at least twice with sterile saline at a temperature of 0°C to 4°C to remove residual blood, tissue fluid and connective tissue debris. The rinsed fish roe mixture was put into a series of grading screens with different pore sizes for oscillation screening. The series-connected grading screen includes at least a first screen and a second screen, wherein the aperture of the first screen is larger than the aperture of the second screen. Fish roe that passes through the first sieve but is trapped by the second sieve is collected as first-grade fish roe; fish roe that passes through the second sieve is collected as second-grade fish roe. The first grade fish roe has a particle size greater than 3.0 mm, while the second grade fish roe has a particle size of 2.0-3.0 mm.

8. A method for extracting sturgeon roe for caviar production according to claim 1 or 7, characterized in that, After draining at least one grade of fish roe to be cured, a salting process is performed, including: Spread the selected grade of fish roe to be marinated evenly on a stainless steel draining net and let it stand at 4℃ for the third preset time to drain until there are no obvious water marks on its surface. Based on the selected grade of fish roe to be pickled, the particle size, lipid content, and preset target flavor type, determine the amount of salt and the pickling time; The amount of salt used shall not exceed 5% of the total mass of the fish roe, and the higher the lipid content, the lower the amount of salt used. Sprinkle refined salt, which accounts for a predetermined percentage of the total mass of the fish roe, evenly over the drained fish roe and stir gently. Let it stand and marinate at a temperature of 0°C to 4°C for the specified marinating time. After the pickling process, the salt content of the fish roe is controlled within the range of 3.5% to 4.5%.

9. A method for extracting sturgeon roe for caviar production according to claim 8, characterized in that, After salting, the process also includes: The salted sturgeon roe is vacuum-packed. The vacuum-packed raw sturgeon roe is placed in a refrigerated environment at -2°C to 0°C for maturation treatment, which takes 4 to 6 weeks. During the aging process, samples were taken every fourth preset time interval to test the volatile basic nitrogen (TVB-N) value and the content of lipid oxidation products; When the TVB-N value is lower than the first safety threshold and the lipid oxidation product content is lower than the second safety threshold, the primary processed sturgeon roe is determined to meet the release standard. The vacuum degree of the vacuum packaging is not less than 0.08 MPa.

10. A method for extracting sturgeon roe for caviar production according to claim 9, characterized in that, The maturation time was accurately predicted and dynamically controlled using the following lipid oxidation kinetic formula: ； in, Indicates the optimal ripening time, in days; This represents the lipid oxidation rate constant, expressed in days. -1 ; This indicates the initial concentration of lipid oxidation products in the fish roe at the start of maturation, expressed in mg / kg. This indicates the concentration of the target lipid oxidation products, corresponding to the degree of oxidation for optimal flavor formation, in mg / kg. This represents the theoretical minimum concentration of lipid oxidation products, expressed in mg / kg; ln is the natural logarithm function. Based on the lipid oxidation kinetics formula, the concentration of lipid oxidation products during the maturation process is monitored in real time, and the maturation time is dynamically adjusted to ensure that the primary processed sturgeon roe achieves the best flavor while avoiding excessive oxidation that leads to quality deterioration.

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