Fomin warned that, although before the new year in the markets, it is possible to see collaps with tight jars of caviar of 250 rubles, most likely, this caviar will be either last year's (simply mentioned, corrupted), or natural in it is so small as honest in relation to the very To take imitated.
Responding to the question of imitation of caviar, the specialist noted that such production is distributed not only in Russia, but also abroad, and the main thing here is honesty towards the consumer. On the package it should be written that Ikra is artificial. If the caviar is natural, it must necessarily indicate which fish: Narki, Trout, Kizhić or Gorbushi. Last year we found a shop where they sold an artificial caviar under the guise of natural - kneaded more than 50% of imitation in the jars. We prepared an appeal, investigated this situation, as a result, the production at that factory was closed. Of course, a person who eats caviar is not so often, may not notice deception, but I urge to consider caviar carefully! The artificial product will be more elastic in appearance, cartons often ellipsed form, they are well kept form, do not burst. The main sign of imitation is a uniform caviar, there is no fat stain on it, that is, the germ itself "- explained Fomin.
He also reminded that there is a national way of checking caviar to naturalness: there are several eggs to lower in boiling water. Natural caviar will instantly bother, as the protein will rush - the mechanism is the same as the chicken egg - and the artificial will remain as it is.
In addition, the expert added that "in a qualitatively made imitation should not be harmful impurities - however, the nutrients for which the natural caviar will be appreciated, there will also be no, so that the sandwich or tartlets will remain only in the role of decorating the table. Such a product will fit the topics For whom the protocol sandwich with caviar as a snack to a glass of champagne - the element is rather aesthetic and ritual pleasure, rather than gastronomic. Those who eat caviar not only on December 31 and is capable of distinguishing the caviar of the corporation from Kizhi, such a budget replacement will definitely please It is better to do without caviar at all. "
Chemist Pavel Goryachyov, in turn, told, from which the imitated caviar consists of. He explained that "the concept of" fish glue "in the cooking has long ago: this substance like gelatin, which is used to prepare desserts or filling. It is also permissible if you need to imitate caviar to the desired texture. However, there is more modern technology - preparation of imitated caviar on The basis of algae. There is a saturated fish broth add to the product to give the product a specific taste, as well as fish oil - the one that we are dirty in childhood. " The hottest stressed that, although generally does not see anything harmful in this composition, "the main problem consists in those additives that are used for long-term storage and transportation of the substitute."
(Source: mk.ru)