ASPECTS OF COMPOSITION AND HYGIENE RELEVA NT TO CAVIAR FROM THE MARKET

Eight caviar samples from the different Sturgeons Beluga, Osietra and Sevruga acid in addition in each case one sample Salmon caviar, Trout caviar and Lumpfish caviar were investigated for their boric acid cont ents as well as for lead, cadmium and mercury contamination. Moreover, the salt and ash contents of the samples were determined. The microbi al status of the samples was investigated and their declaration was no ticed. Two iranian caviar samples contained the preservative boric aci d (0.57 % and 0.32 %). Lead, cadmium and mercury burden of all the inv estigated samples was below corresponding limits. The salt content of Malossol caviar was within 1.7 and 5.2 %. The other caviars showed lev els of salt from 1.0 to 4.5 %. Ash in all the samples was from 0.5 to 2.6 above salt content. One caviar sample showed elevated bacterial co ntamination before date of expiry.