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dc.contributor.authorAdeli, Afshin
dc.contributor.authorNamdar, Mahya
dc.coverage.spatialIranen_US
dc.coverage.spatialCaspian Seaen_US
dc.date.accessioned2017-10-05T13:01:39Z
dc.date.available2017-10-05T13:01:39Z
dc.date.issued2015
dc.identifier.urihttp://hdl.handle.net/1834/10299
dc.description.abstract“Roe” is a general term for fish eggs (hard roe) or the milt of male fish (soft roe), but “caviar” refers to a valuable and rare food item that is obtained by processing of ova from some fishes, the most valuable of which is from sturgeons (Martin et al., 2000; Keyvan, 2004). Roe is marketed fresh, frozen, in brine, smoked and canned (Monfort, 2002). In the international market, only salted roe of about 20 species among sturgeons (Acipencer and Huso) and paddlefish (Polyodon and Psephurus) are sold as caviar (Monfort, 2002). Roes from fishes other than sturgeons are sometimes referred as “caviar substitutes”. However, the term “roe” and “caviar or kaviar” are sometimes used synonymously. For instance, salmon roe (red caviar) and lumpfish caviar (Bledsoe et al., 2003). At present, the eggs of more than 38 species other than sturgeon are used to produce substitutes (Bronzi and Rosenthal, 2014). Having the valuable fatty and amino acids needed for body general metabolism and especially nervous system (Motallebi and Ahari, 2011) as well as being effective in prevention of diseases such as arthritis, gastrointestinal disease and cancer (Behbahani, 2010). Caviar is considered as tonic food that can relieve the effect of anesthesia needed in surgical operation as well as patients with infectious diseases (Motallebi and Ahari, 2011).en_US
dc.language.isoenen_US
dc.subject.otherPolyodonen_US
dc.subject.otherPsephurusen_US
dc.subject.otherAcipenceren_US
dc.subject.otherHusoen_US
dc.titleThe Iranian Caviar and its Substitutes in the World Marketen_US
dc.typeJournal Contributionen_US
dc.bibliographicCitation.issue1en_US
dc.bibliographicCitation.titleECOPERSIAen_US
dc.bibliographicCitation.volume3en_US
dc.description.statusPublisheden_US
dc.format.pagerange933-944en_US
dc.subject.asfaMarketingen_US
dc.subject.asfaFishery productsen_US
dc.subject.asfaCaviar substitutesen_US
dc.subject.asfaEggsen_US
dc.type.refereedRefereeden_US
refterms.dateFOA2021-01-30T18:48:39Z


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