Sturgeon roe sack membrane-derived oil

Abstract

Preservation of newly-extracted roe sacks of sturgeons for subsequent harvesting of roe and caviar production, wherein said preservation employs an oil derived from roe sack membrane normally discarded in conventional caviar production. Such preservation enables roe sacks with retained roe derived from farmed or wild sturgeon to be stored and transported whereby export can be considered. The same oil, or fatty acid-containing fractions thereof, may also find use in dietary compositions, e.g. pet foods.

Claims

1. A method of preparing sturgeon roe sack membrane-derived oil, comprising: harvesting roe from sturgeon roe sacks, to produce sturgeon roe and sturgeon roe sack membrane, wherein the sturgeon roe sack membrane contains protein and oil; subjecting the sturgeon roe sack membrane to a protein denaturing treatment to separate the oil from the protein in the sturgeon roe sack membrane; and collecting the oil to obtain the sturgeon roe sack membrane-derived oil.

2. The method of claim 1, wherein the subjecting the sturgeon roe sack membrane to the protein denaturing treatment comprises: macerating the sturgeon roe sack membrane, to produce a liquid mixture; heating the liquid mixture, to cause the protein to denature and clump and the oil to accumulate.

3. The method of claim 2, wherein said heating is heating the liquid mixture to at least about 100° C.

4. The method of claim 1, wherein the subjecting the sturgeon roe sack membrane to the protein denaturing treatment comprises digesting the protein in the sturgeon roe sack membrane with a protease.

5. Sturgeon roe sack membrane-derived oil prepared by a method comprising: harvesting roe from sturgeon roe sacks, to produce sturgeon roe and sturgeon roe sack membrane, wherein the sturgeon roe sack membrane contains protein and oil; subjecting the sturgeon roe sack membrane to a protein denaturing treatment to separate the oil from the protein in the sturgeon roe sack membrane; and collecting the oil to obtain the sturgeon roe sack membrane-derived oil.

6. The sturgeon roe sack membrane-derived oil of claim 5, wherein the sturgeon roe sacks are sturgeon roe sacks of sturgeon of the genus Acipenser.

7. The sturgeon roe sack membrane-derived oil of claim 5, wherein the sturgeon roe sacks are sturgeon roe sacks of sturgeon of the species Acipenser baerii.

8. A method for preserving whole sturgeon roe sacks, comprising: submerging whole roe sacks in the sturgeon roe sack membrane-derived oil of claim 5 in a container suitable for vacuum packing; and sealing and applying a vacuum to the container, to vacuum pack the whole sturgeon roe sacks.

9. The method of claim 8, further comprising refrigerating the container.

10. Package preserved whole sturgeon roe sacks, comprising: a sealed container, the sturgeon roe sack membrane-derived oil of claim 5, in the sealed container, and whole sturgeon roe sacks, submerged in the sturgeon roe sack membrane-derived oil, in the sealed container, wherein the sealed container is under vacuum.

11. A method of producing caviar, comprising: opening the packaged preserved whole sturgeon roe sacks of claim 10, removing the whole sturgeon roe sacks from the container, harvesting roe from the sturgeon roe sacks, to produce sturgeon roe, and salting the sturgeon roe, to produce the caviar.

12. Caviar, comprising: the sturgeon roe sack membrane-derived oil of claim 5, sturgeon roe, and salt.

13. the caviar of claim 12, further comprising a stabilizer.

14. The caviar of claim 12, wherein: the sturgeon roe sacks are sturgeon roe sacks of sturgeon of the genus Acipenser, and the sturgeon roe are sturgeon roe of sturgeon of the genus Acipenser.

15. The caviar of claim 12, wherein: the sturgeon roe sacks are sturgeon roe sacks of sturgeon of the species Acipenser baerii, and the sturgeon roe are sturgeon roe of sturgeon of the species Acipenser baerii.

16. Pet food, comprising the sturgeon roe sack membrane-derived oil of claim 5.

17. A method of preparing caviar, comprising: harvesting roe from sturgeon roe sacks, to produce sturgeon roe and sturgeon roe sack membrane, wherein the sturgeon roe sack membrane contains protein and oil; subjecting the sturgeon roe sack membrane to a protein denaturing treatment to separate the oil from the protein in the sturgeon roe sack membrane; collecting the oil to obtain the sturgeon roe sack membrane-derived oil; adding the sturgeon roe sack membrane-derived oil to the sturgeon roe; and salting the sturgeon roe.

18. The method of claim 17, wherein the sturgeon roe sacks are sturgeon roe sacks of sturgeon of the genus Acipenser.

19. The method of claim 17, wherein the sturgeon roe sacks are sturgeon roe sacks of sturgeon of the species Acipenser baerii.

Description

DETAILED DESCRIPTION OF THE INVENTION

(1) Processing of sturgeon ovary membrane for obtaining therefrom the desired oil composition may be achieved using simply a food blender, although a larger blender may be employed for larger scale production. Heating may be at any temperature whereby proteins are denatured and clump and the required oil accumulates. Generally a temperature of at least about 70° C. will be employed, e.g. at least about 80-85° C. or at least about 90° C.-95 ° C. or at least about 100° C. A temperature of about 120° C. has, for example, been found suitable by the inventors.

(2) Once separated from the mixture, e.g. for convenience using a sieve, the resulting fluid (Biobengeon oil) may be employed in a protocol for preserving extracted sturgeon roe sacks with retained roe comprising: (1) submerging one or more roe sacks in said fluid, preferably at refrigerated temperature, e. g. about 2-4° C., in a container suitable for vacuum packing such that they are completely covered by said fluid; (2) sealing the container (3) and applying a vacuum whereby the roe sacks are vacuum-packed.

(3) The container will normally be refrigerated for storage, preferably at around 2° C.

(4) As indicated above, it is envisaged that other sturgeon-derived oils might be similarly, although less conveniently applied, including known oils derived from sturgeon muscle. In particular, it is envisaged that other methods previously employed to extract sturgeon oil from sturgeon muscle and fish oils from other fish parts might also be applied to extract oil from sturgeon roe sack membranes. Such well-known extraction methods include enzymatic extraction employing a protease, extraction using ammonia and ammonium sulphate or a supercritical fluid extraction (SFE) method, e.g. with carbon dioxide as a solvent. For further details of such methods reference may be made to Hao et al. (2015) ibid. and references therein re fish oil extraction, e.g. Hao et al. (2013) Adv. Materials Res. 657, 1975-1981: “Extraction of fish oil from the muscle of sturgeon using supercritical fluids.”

(5) Extracted sturgeon roe sacks with retained roe and packaged for storage and/or transport by a method as a described above constitute a further aspect of the invention.

(6) For subsequent harvesting of roe, roe sacks thus stored will simply be removed from the container and harvesting of the roe and caviar production may then be carried out in known manner. Cold water rinsing of the roe during and/or after harvesting may be preferred. Caviar can thus be prepared from such stored roe sacks with no significant deterioration in quality as regards appearance and good taste. Furthermore, as indicated above, oil prepared from roe sack membrane in accordance with the invention, or a fatty-acid containing fraction thereof, may optionally be included in a caviar preparation prior to packaging to influence taste. The caviar thus obtained may be initially packed, e.g. under vacuum, and then subsequently re-packed in smaller quantities in conventional manner.

(7) In this way a use is provided for roe sack membranes which would otherwise be simply discarded and which greatly aids more cost-effective caviar production and enables export of full sturgeon roe sacks from farmed or wild sturgeon.

(8) As indicated above, furthermore oil derived from sturgeon roe sack membranes in accordance with the invention, or fatty acid-containing fractions thereof, may have use more widely as dietary supplements. A method of the invention for obtaining such an oil may thus further comprise incorporating the oil, or a fatty acid-containing fraction thereof, into a dietary composition suitable for either human or non-human animal consumption, e. g. a pet food, for example a canine or cat pet food. Such a pet food may include additionally other sturgeon-derived product, e.g. sturgeon muscle.

(9) In a further embodiment, the present invention provides a dietary composition, e.g. a pet food such as a canine or cat pet food, including an oil composition of the invention. As indicated above, such a pet food may include additionally, for example, sturgeon muscle and/ or other sturgeon-derived product, e.g. fragments of sturgeon roe sac. It may be formulated as a pet food treat, e.g. in the form of pellets or balls.

(10) The following non-limiting example is provided to illustrate the invention.

EXAMPLE

(11) Oil was extracted from sturgeon roe sack membranes of farmed Acipenser baerii by: 1) taking sturgeon roe sack membrane derived from roe sacks following roe harvesting and placing it in a food blender; 2) macerating the membrane in the blender until thick and smooth; 3) transferring the macerated roe sack membrane into a container and heating to 120° C.; 4) permitting oil to accumulate as a golden-coloured fluid and protein to clump; 5) separating the oil using a sieve and 6) refrigerating the oil.

(12) The oil thus obtained (referred to as Biobengeon™ oil) was analysed for its fatty acid content by Eurofins Food Testing UK and found to have the following composition consistent with its oil definition:

(13) TABLE-US-00001 Analysis of Biobengeon oil Analyte Result Moisture 0.281 g/100 g Crude Protein <0.1 g/100 g (N × 6.25) (Dumas) Ash <0.1 g/100 g Carbohydrates <0.1 g/100 g (available) Total fat 100.1 g/100 Total dietary fibre <0.5 g/100 g (AOAC) Energy value (kcal) 901 kcal/100 g Energy value (kJ) 3700 kJ/100 g Sodium <0.01 g/100 g Enterobacteriaceae <10 cfu/g Escherichia coli <10 cfu/g Fructose <0.1 g/100 g Galactose <0.1 g/100 g Glucose <0.1 g/100 g Lactose <0.1 g/100 g Maltose <0.1 g/100 g Monounsaturated 50.54 g/100 g fatty acids (MUFA) Polyunsaturated fatty 22.92 g/100 g acids (PUFA) presumptive Lactic Acid 610 cfu/g Bacteria Salt (via sodium × 2.5) <0.025 g/100 g Saturated fatty acids 18.99 g/100 g (SFA) Sucrose <0.1 g/100 g Total sugars <0.1 g/100 g Trans Fatty Acids 0.95 g/100 g