Yıl 2018, Cilt 2, Sayı 2, Sayfalar 21 - 34 2018-07-01

Caviar
Havyar

Özkan Özden [1] , NURAY ERKAN [2] , CANDAN VARLIK [3]

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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

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

Havyar, Mersin balığı, Delikat ürünler
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Birincil Dil tr
Konular
Dergi Bölümü Derleme
Yazarlar

Yazar: Özkan Özden (Sorumlu Yazar)
Kurum: İSTANBUL ÜNİVERSİTESİ SU BİLİMLERİ FAKÜLTESİ

Yazar: NURAY ERKAN
Kurum: İSTANBUL ÜNİVERSİTESİ SU BİLİMLERİ FAKÜLTESİ

Yazar: CANDAN VARLIK
Kurum: İSTANBUL ÜNİVERSİTESİ GÜZEL SANATLAR FAKÜLTESİ GASTRONOMİ BÖLÜMÜ

Bibtex @derleme { aydingas457627, journal = {Aydın Gastronomy}, issn = {2528-9411}, address = {İstanbul Aydın Üniversitesi}, year = {2018}, volume = {2}, pages = {21 - 34}, doi = {}, title = {Havyar}, key = {cite}, author = {Özden, Özkan and ERKAN, NURAY and VARLIK, CANDAN} }
APA Özden, Ö , ERKAN, N , VARLIK, C . (2018). Havyar. Aydın Gastronomy, 2 (2), 21-34. Retrieved from http://dergipark.gov.tr/aydingas/issue/39037/457627
MLA Özden, Ö , ERKAN, N , VARLIK, C . "Havyar". Aydın Gastronomy 2 (2018): 21-34 <http://dergipark.gov.tr/aydingas/issue/39037/457627>
Chicago Özden, Ö , ERKAN, N , VARLIK, C . "Havyar". Aydın Gastronomy 2 (2018): 21-34
RIS TY - JOUR T1 - Havyar AU - Özkan Özden , NURAY ERKAN , CANDAN VARLIK Y1 - 2018 PY - 2018 N1 - DO - T2 - Aydın Gastronomy JF - Journal JO - JOR SP - 21 EP - 34 VL - 2 IS - 2 SN - 2528-9411- M3 - UR - Y2 - 2018 ER -
EndNote %0 Aydın Gastronomy Havyar %A Özkan Özden , NURAY ERKAN , CANDAN VARLIK %T Havyar %D 2018 %J Aydın Gastronomy %P 2528-9411- %V 2 %N 2 %R %U
ISNAD Özden, Özkan , ERKAN, NURAY , VARLIK, CANDAN . "Havyar". Aydın Gastronomy 2 / 2 (Temmuz 2018): 21-34.