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This review examines the differences in physical and nutritional properties of sturgeon and salmon caviar. When reviewing their physical characteristics, sturgeon caviars are characterized as smaller and blackish roes, while salmon caviars are described as more prominent and reddish-hued roes. There is no similarity between salmon caviar and sturgeon caviar in terms of color and size. Considering the nutritional value, salmon roe has a higher protein composition than sturgeon roe. Although sturgeon caviar has a higher total lipid composition, salmon caviar has higher omega-3 polyunsaturated fatty acids (PUFAs) like EPA and DHA. Salmon caviar, which is a caviar substitute, has a more favorable profile in terms of nutrition. Additionally, it appears to be a cheaper alternative for caviar consumption. [ABSTRACT FROM AUTHOR]

Worldwide, seafood accounts for nearly 20% of annual animal protein consumption, and its production is critical to ensure global food and nutrition security. The increase in seafood demand has resulted in overfishing and caused a decrease in aquatic species. Aquaculture, or fish farming, includes breeding, growing, and harvesting fish and marine products in a controlled environment. It is the first solution to overfishing. To supply sufficient seafood for the growing demand, the alternative seafood industry provides promising opportunities. Cell-based seafood refers to seafood that is produced using cell and tissue culture without slaughtering the animal. This method, called cellular agriculture, has been adopted from regenerative medicine that uses advanced isolation and cultivation techniques of tissue culture. Cellular seafood should be efficiently produced to serve as a credible alternative to traditional seafood. It should mimic seafood in all its physical sensations, such as visual appearance, smell, texture, and taste. The efficient culture of cells that produce cellular seafood primarily depends on stem cell culture conditions, including incubation temperature and medium composition. Many of these variables should be known and optimized for each species. Overall, this review underscores the importance of further research in cell culture to advance the field of cultured seafood and promote sustainable seafood production. [ABSTRACT FROM AUTHOR]

MFI was extracted from cuttlefish (Sepia officinalis) and used as a colorant, flavoring, and bioactive compound in caviar-like hydrogel beads. The production parameters, including alginate, salt (NaCl), MFI concentration, and pH, were optimized using response surface methodology. The physicochemical properties of beads produced at optimum conditions (NaCl: 2%, alginate: 1.25%, pH: 8.12, and MFI: 1.39%) were compared with commercial lumpfish (Cyclopterus lumpus) caviar. The analyses showed no significant difference between caviar-like beads and commercial lumpfish caviar. These results suggest that caviar-like beads produced under optimum conditions can be commercialized at low cost to provide an opportunity for sustainable aquaculture. [ABSTRACT FROM AUTHOR]

Worldwide, seafood accounts for nearly 20% of annual animal protein consumption, and its production is critical to ensure global food and nutrition security. The increase in seafood demand has resulted in overfishing and caused a decrease in aquatic species. Aquaculture or fish farming, includes breeding, growing, and harvesting fish and aquatic products in a controlled environment; It is the first solution to overfishing. To supply sufficient seafood for the growing demand, the alternative seafood industry provides promising opportunities. Cell-based seafood refers to seafood that is produced using cell and tissue culture without sacrificing the animal. This method, called cellular agriculture, has been adopted from regenerative medicine that uses advanced cellular extraction and cultivation techniques of fish cells and tissue culture. To serve as a credible alternative to traditional seafood, cellular seafood should be efficiently produced and should mimic meat in all of its physical sensations, such as visual appearance, smell, texture and of course, taste. The efficient culture of cells used for production of cellular seafood primarily depends on stem cells, cell culture conditions including incubation temperature and medium composition. Many of these variables are known and optimized for each production line, but their interactions are numerous and need to be optimized. Overall, this review underscores the importance of further research in cell culture to advance the field of cultured seafood and promote sustainable seafood production. [ABSTRACT FROM AUTHOR]

Cellular agriculture, defined as the production of agricultural products from cell cultures rather than whole plants or animals, is gaining traction as a solution to public health, environmental and animal welfare concerns associated with traditional animal agriculture. In this context, the possibility of producing seafood from fish cell cultures emerges as a promising way to overcome similar challenges in aquaculture. This review focuses on the specific area of cell-based crustacean meat by examining the selection of commercial species, techniques for isolating cells, and optimal conditions for cell culture. In light of growing concerns about sustainability in aquaculture, cellular agriculture is emerging as a potential solution. The review addresses advances and challenges in the field of cultured seafood, with a strong focus on crustacean cell culture, and also interests include various methods for isolating cells, optimizing culture conditions, formulating growth media, and implementing sustainable practices. The review highlights the importance of further research and innovation in crustacean cell culture. It is emphasized that for successful commercialization, it is necessary to develop suitable cell lines, improve growth conditions and ensure consumer acceptance. Overall, this review highlights the critical role of developing the field of cultured crustacean meat to promote sustainable seafood production. [ABSTRACT FROM AUTHOR]