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Havyar

Yıl 2018, Cilt: 2 Sayı: 2, 21 - 34, 01.07.2018

Öz

Havyar diye ifade edilen ürün; mersin balıklarının yumurtalıkların bağ dokularından ayrılmış, tuzlanmış ve kürlenmiş yumurtalarıdır. Tarih boyunca kralların sofralarında yer alan “Havyar” günümüzde gastronomi ve mutfak sanatları alanında önemini korumaktadır. Havyar besin değeri yüksek ve ekonomik açıdan değerli bir üründür. Mersin balığı dışındaki balıklarında yumurtaları işlense bile bu ürünler havyar diye doğrudan nitelendirilmez ve en popüler ve beğenilen havyar türleri ise Mersin balığından üretilmektedir ve orijinal havyar olarak kabul edilmektedir. Günümüzde yüksek ticaret hacimlerine ulaşan bu ürün sıkı yasal kontrollerle satılmaktadır. Havyar üretiminde mersin balığı türlerinde stokların korunmasına yönelik uygulamalar tüm dünya ülkelerince genel kabul görmüştür. Mersin balığı havyarında çiftlik balıklarından gelen üretim artarken diğer türlerde de yetiştiricilik balıklarının yumurtalarından elde edilen havyar ticari anlamda büyük önem arz etmektedir. Bu derlemede havyarın işlenmesi ve türleri hakkında genel bilgiler aktarılmıştır

Kaynakça

  • Abdolhay, H. (2004). Sturgeon stocking programme in the Caspian Sea with emphasis on Iran. Edited by Bartley, D.M. and Leber, K.M. Marine ranching, FAO Fisherıes Technical Paper 429 ISBN 92-5-104961-0
  • Adeli, A., Namdar, M. (2015). The Iranian caviar and its substitutes in the world market. Ecopersia, 3(1): 933-944.
  • Aksungur, M. (2008). Karadeniz’de mersin balıkçılığının tarihi.Akuademi.net Mersin Balığı Üretim Stratejisi ve Üretim Çalıştayı, 16-23. http://www.akuademi.net/ca/MER2008/05. pdf (Erişim: 08.09.2016)
  • Anonim (2018). Kılıç’tan Yeni Gurme Lezzetler. http://www.kilicdeniz.com.tr/ wp-content/uploads/2015/04/kilic_4233.jpg (Erişim: 07.05.2018)
  • Arsenault, N., Rose, C., Azulay, A., Meyer, R. (2008).. Explorers, Traders & Immigrants: Tracking the Cultural and Social Impacts of the Global Commodity Trade. https://utexas.box.com/shared/ static/4bttw9ieb8p4nlft14tz2rfe7mbe8cym. pdf (Erişim: 07.05.2018)
  • Aygün, C. (1964). Türkiye›de siyah havyar (caviar) istihsali ve problemleri (Kısım 1). Balık ve Balıkçılık, 17(12): 1-5.
  • Basby, M. (1997). Lightly salted lumpfish roe composition, spoilage, safety and preservation, DFU-rapport No. 46-97, Ministry of Feed Agriculture and Fisheries, Lyngby, Denmark, 223, http://agris.fao.org/agrissearch/search.do?recordID=DK1998021165 (Erişim: 07.05.2018)
  • Bledsoe, G.E., Bledsoe, C.D., Rasco, B. (2003). Caviars and Fish Roe Products. Critical Reviews in Food Science and Nutrition, 43(3): 317-356.
  • Bronzi, P., Rosenthal, H. (2014). Present and future sturgeon and caviar production and marketing: a global market overview, Journal of Applied Ichthyology, 30(6): 1536-1546.
  • EC (2006). COMMISSION REGULATION (EC) No 865/2006 of 4 May 2006 laying down detailed rules concerning the implementation of Council Regulation (EC) No 338/97 on the protection of species of wild fauna and flora by regulating trade therein (OJ L 166, 19.6.2006, p. 1)
  • Eren, H. (1999). Türk Dilinin Etimiyolojik Sözlüğü. Bizim Büro Basım Evi Ankara. S. 175 ISBN 975-94 577-0-9.
  • Fletcher, N. (2010). Caviar, A Global History. Published by Reaktion Books Ltd. London UK. Gall, K., Reddy, K.P., Regenstein, J.M. (2000). “Specialty Seafood product”. Marine science and Freshwater Products handbook. In: Ed Martin, R.E., Carter, E.P., Ed Flick, G.J., Davis, L.M. (ed.), Pennysylvania, U.S.A, 403-416.
  • Genç, G. (2016). Çarşambanın Kıymetlisi “Mersin Balığı” 1905-2016. Çarşamba Belediyesi Kültür Yayınları ISBN. 978-60587484-3-9
  • Gessner J., Wirth, M., Kirschbaum, F., Krüger, A., Patriche N. (2002). Caviar composition in wild and cultured sturgeons – impact of food sources on fatty acid composition and contaminant load. Journal of Applied Ichthyology, 18: 662-672.
  • GOED (2014). Global Recommendations for EPA and DHA Intake (Rev 16 April 2014) http://www.goedomega3.com/index.php/ files/download/304 (Erişim:07.05.2018)
  • Hosseini, S.V., Seyed Mehdi Hosseini, S.M., Rad, S.F.M., Mobinifar M., Regenstein, J.M. (2013). Heavy metal bioaccumulation and risk assessment for wild and farmed beluga sturgeon caviar. Environmental Monitoring and Assessment, 185(12): 9995-9999.
  • NHMRC (2006). Nutrient reference values for Australia and New Zealand : including recommended dietary intakes / endorsed by the NHMRC on 9 September 2005,ISBN Print 1864962372, ISBN Online 1864962437
  • Menradrobe, K. (2003). Market and marketing of functional food in Europe. Journal of Food Engineering, 56(2): 181-188.
  • Memis, D. (2014). A short history of sturgeon caviar production in Turkey. Journal of Applied Ichthyology, 30: 1552-1556.
  • Miya, S., Takahashi, H., Ishikawa, T., Fujii, T., Kimura, B. (2010). Risk of Listeria monocytogenes contamination of raw readyto-eat seafood products available at retail outlets in Japan, Applied and Environmental Microbiology, 76(10): 3383-3386.
  • Murias, A. (2013). Trout caviar developed, FIS,http://fis.com/fis/Worldnews/ worldnews. asp?monthyear=82013&day= 15&id=62876&l= e&country=&special=&ndb=1&df=1, (Erişim: 07.05.2018).
  • Ollee, B.A. (2017). İşlenmiş alabalık yumurtalarının raf ömrüne farklı katkı maddelerinin etkisi. Yüksek Lisans Tezi, Danışman: Prof. Dr. Özkan ÖZDEN, İstanbul Üniversitesi Fen Bilimleri Enstitüsü.
  • Pax, F. (1962). Meeresprodukte, Ein Handwörterbuch Der Marinen Rohstofee. Begrüder Bortraeger, Berlin-Nikolassee. s. 155-157.
  • Schröder, M.J.A. (2003). Food quality and Consumer Value, Springer, Germany, ISBN: 3-540-43914-5, 137-157.
  • Shin, J.H., Oliveira, A., Rasco, B.A. (2010). Quality attributes and microbial storage stability of caviar from cultivated white sturgeon (Acipenser transmontanus), Journal of Food Science, 75(1): C43-C48.
  • Siro, I., Kapolna, E., Kápolna, B., Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance. A review, Appetite, 51(3): 456467.
  • Roberfroid, M.B. (2000).An European consensus of scientific concepts of functional foods. Nutrition, 16: 689-691.
  • TRAFFIC, (2009). Universal Caviar Labelling Requirements. http://ec.europa. eu/environment/cites/pdf/caviar_labelling. pdf(Erişim: 07.05.2018)
  • USCBP (2008). What Every Member of the Trade Community Should Know About: CAVIAR. https://www.cbp.gov/sites/default/ files/assets/documents/2016-Apr/icp011_3. pdf(Erişim: 07.05.2018)
  • USDA (2018). National Nutrient Database for Standard Reference Release 1 April, 2018. Full Report (All Nutrients) 15012, Fish, caviar, black and red, granular. https://ndb.nal.usda.gov/ndb/foods/ show/15012?fgcd=&manu=&format= &count=&max=25&offset=&sort= default&order=asc&qlookup= caviar&ds=&qt=&qp= &qa=&qn=&q=&ing (Erişim: 07.05.2018)
  • Wirth, M., Kirschbaum, F., Gessner, J., Krüger, A., Patriche, N. and Billard, R., (2000). Chemical and biochemical composition of caviar from different sturgeon species and origins. Molecular Nutrition & Food Research, 44(4): 233-237.
  • Zonn, I.Z., Kosarev, A.N., Glantz, M.H., Kostianoy, A.G. (2010). The Caspian Sea Encyclopedia. Springer Verlag BerlinHeidelberg. Doi 10.1007/978-3-642-11524-0

Caviar

Yıl 2018, Cilt: 2 Sayı: 2, 21 - 34, 01.07.2018

Öz

The product, which is expressed as caviar, is the ovaries of the sturgeon, separated from its connective tissues, salted and cured.“Caviar”, which has been on the tables of the kings throughout history, has become the indispensable product of gastronomic arts and molecular kitchen applications today. Caviar food value is high and economically valuable. Even if the eggs of the fish outside the Sturgeon fish are processed, these products cannot be directly attributed to caviar. The most popular and popular types of caviar are produced from Sturgeon fish and are accepted as original caviar. This product, which reaches high trade volumes today, is sold under strict legal controls and applications that are generally accepted in all countries of the world, to protect stocks of sturgeon species during caviar production. While production from farm fish increases in sturgeon caviar, the caviar obtained from eggs that are obtained from aquaculture fish in other species is of great commercial significance. With this review, the historical roots of caviar, production and trade are evaluated and at the same time information about products other than food is also given

Kaynakça

  • Abdolhay, H. (2004). Sturgeon stocking programme in the Caspian Sea with emphasis on Iran. Edited by Bartley, D.M. and Leber, K.M. Marine ranching, FAO Fisherıes Technical Paper 429 ISBN 92-5-104961-0
  • Adeli, A., Namdar, M. (2015). The Iranian caviar and its substitutes in the world market. Ecopersia, 3(1): 933-944.
  • Aksungur, M. (2008). Karadeniz’de mersin balıkçılığının tarihi.Akuademi.net Mersin Balığı Üretim Stratejisi ve Üretim Çalıştayı, 16-23. http://www.akuademi.net/ca/MER2008/05. pdf (Erişim: 08.09.2016)
  • Anonim (2018). Kılıç’tan Yeni Gurme Lezzetler. http://www.kilicdeniz.com.tr/ wp-content/uploads/2015/04/kilic_4233.jpg (Erişim: 07.05.2018)
  • Arsenault, N., Rose, C., Azulay, A., Meyer, R. (2008).. Explorers, Traders & Immigrants: Tracking the Cultural and Social Impacts of the Global Commodity Trade. https://utexas.box.com/shared/ static/4bttw9ieb8p4nlft14tz2rfe7mbe8cym. pdf (Erişim: 07.05.2018)
  • Aygün, C. (1964). Türkiye›de siyah havyar (caviar) istihsali ve problemleri (Kısım 1). Balık ve Balıkçılık, 17(12): 1-5.
  • Basby, M. (1997). Lightly salted lumpfish roe composition, spoilage, safety and preservation, DFU-rapport No. 46-97, Ministry of Feed Agriculture and Fisheries, Lyngby, Denmark, 223, http://agris.fao.org/agrissearch/search.do?recordID=DK1998021165 (Erişim: 07.05.2018)
  • Bledsoe, G.E., Bledsoe, C.D., Rasco, B. (2003). Caviars and Fish Roe Products. Critical Reviews in Food Science and Nutrition, 43(3): 317-356.
  • Bronzi, P., Rosenthal, H. (2014). Present and future sturgeon and caviar production and marketing: a global market overview, Journal of Applied Ichthyology, 30(6): 1536-1546.
  • EC (2006). COMMISSION REGULATION (EC) No 865/2006 of 4 May 2006 laying down detailed rules concerning the implementation of Council Regulation (EC) No 338/97 on the protection of species of wild fauna and flora by regulating trade therein (OJ L 166, 19.6.2006, p. 1)
  • Eren, H. (1999). Türk Dilinin Etimiyolojik Sözlüğü. Bizim Büro Basım Evi Ankara. S. 175 ISBN 975-94 577-0-9.
  • Fletcher, N. (2010). Caviar, A Global History. Published by Reaktion Books Ltd. London UK. Gall, K., Reddy, K.P., Regenstein, J.M. (2000). “Specialty Seafood product”. Marine science and Freshwater Products handbook. In: Ed Martin, R.E., Carter, E.P., Ed Flick, G.J., Davis, L.M. (ed.), Pennysylvania, U.S.A, 403-416.
  • Genç, G. (2016). Çarşambanın Kıymetlisi “Mersin Balığı” 1905-2016. Çarşamba Belediyesi Kültür Yayınları ISBN. 978-60587484-3-9
  • Gessner J., Wirth, M., Kirschbaum, F., Krüger, A., Patriche N. (2002). Caviar composition in wild and cultured sturgeons – impact of food sources on fatty acid composition and contaminant load. Journal of Applied Ichthyology, 18: 662-672.
  • GOED (2014). Global Recommendations for EPA and DHA Intake (Rev 16 April 2014) http://www.goedomega3.com/index.php/ files/download/304 (Erişim:07.05.2018)
  • Hosseini, S.V., Seyed Mehdi Hosseini, S.M., Rad, S.F.M., Mobinifar M., Regenstein, J.M. (2013). Heavy metal bioaccumulation and risk assessment for wild and farmed beluga sturgeon caviar. Environmental Monitoring and Assessment, 185(12): 9995-9999.
  • NHMRC (2006). Nutrient reference values for Australia and New Zealand : including recommended dietary intakes / endorsed by the NHMRC on 9 September 2005,ISBN Print 1864962372, ISBN Online 1864962437
  • Menradrobe, K. (2003). Market and marketing of functional food in Europe. Journal of Food Engineering, 56(2): 181-188.
  • Memis, D. (2014). A short history of sturgeon caviar production in Turkey. Journal of Applied Ichthyology, 30: 1552-1556.
  • Miya, S., Takahashi, H., Ishikawa, T., Fujii, T., Kimura, B. (2010). Risk of Listeria monocytogenes contamination of raw readyto-eat seafood products available at retail outlets in Japan, Applied and Environmental Microbiology, 76(10): 3383-3386.
  • Murias, A. (2013). Trout caviar developed, FIS,http://fis.com/fis/Worldnews/ worldnews. asp?monthyear=82013&day= 15&id=62876&l= e&country=&special=&ndb=1&df=1, (Erişim: 07.05.2018).
  • Ollee, B.A. (2017). İşlenmiş alabalık yumurtalarının raf ömrüne farklı katkı maddelerinin etkisi. Yüksek Lisans Tezi, Danışman: Prof. Dr. Özkan ÖZDEN, İstanbul Üniversitesi Fen Bilimleri Enstitüsü.
  • Pax, F. (1962). Meeresprodukte, Ein Handwörterbuch Der Marinen Rohstofee. Begrüder Bortraeger, Berlin-Nikolassee. s. 155-157.
  • Schröder, M.J.A. (2003). Food quality and Consumer Value, Springer, Germany, ISBN: 3-540-43914-5, 137-157.
  • Shin, J.H., Oliveira, A., Rasco, B.A. (2010). Quality attributes and microbial storage stability of caviar from cultivated white sturgeon (Acipenser transmontanus), Journal of Food Science, 75(1): C43-C48.
  • Siro, I., Kapolna, E., Kápolna, B., Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance. A review, Appetite, 51(3): 456467.
  • Roberfroid, M.B. (2000).An European consensus of scientific concepts of functional foods. Nutrition, 16: 689-691.
  • TRAFFIC, (2009). Universal Caviar Labelling Requirements. http://ec.europa. eu/environment/cites/pdf/caviar_labelling. pdf(Erişim: 07.05.2018)
  • USCBP (2008). What Every Member of the Trade Community Should Know About: CAVIAR. https://www.cbp.gov/sites/default/ files/assets/documents/2016-Apr/icp011_3. pdf(Erişim: 07.05.2018)
  • USDA (2018). National Nutrient Database for Standard Reference Release 1 April, 2018. Full Report (All Nutrients) 15012, Fish, caviar, black and red, granular. https://ndb.nal.usda.gov/ndb/foods/ show/15012?fgcd=&manu=&format= &count=&max=25&offset=&sort= default&order=asc&qlookup= caviar&ds=&qt=&qp= &qa=&qn=&q=&ing (Erişim: 07.05.2018)
  • Wirth, M., Kirschbaum, F., Gessner, J., Krüger, A., Patriche, N. and Billard, R., (2000). Chemical and biochemical composition of caviar from different sturgeon species and origins. Molecular Nutrition & Food Research, 44(4): 233-237.
  • Zonn, I.Z., Kosarev, A.N., Glantz, M.H., Kostianoy, A.G. (2010). The Caspian Sea Encyclopedia. Springer Verlag BerlinHeidelberg. Doi 10.1007/978-3-642-11524-0
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Derleme
Yazarlar

Özkan Özden

Nuray Erkan

Candan Varlık Bu kişi benim

Yayımlanma Tarihi 1 Temmuz 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 2 Sayı: 2

Kaynak Göster

APA Özden, Ö., Erkan, N., & Varlık, C. (2018). Havyar. Aydın Gastronomy, 2(2), 21-34.



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