What is the shelf life of the product?
Attention. The concept of “shelf life,” as well as “shelf life,” most often refers to food products. Despite the apparent synonymity of these concepts, they mean completely different things.
The expiration date guarantees that, subject to compliance with all established storage standards, the product will not become unfit for consumption within a specified period of time.
After the specified time, the product is no longer suitable for consumption, even if storage conditions are met in accordance with the requirements.
Removing expired goods from the display and their further disposal is the responsibility of the person or company selling the products.
In contrast to the shelf life, the manufacturer is required to indicate the expiration date in accordance with Decree No. 720 of June 16, 1997. Note that it begins from the moment of direct manufacture of the product, and not its packaging.
The shelf life, in turn, is very rarely indicated on the container, since this is not the responsibility of the manufacturer. What's the difference?
It is always shorter than the shelf life, because it guarantees the preservation of all the qualities of the newly produced product.
After the set time has passed, the product may change some of its properties, but will not cease to be suitable for use.
Such properties could be:
- color;
- smell;
- chemical composition;
- taste.
Attention. A striking example of this phenomenon is honey. After the shelf life expires, it begins to become sugary, but this does not stop it being suitable for use for food purposes.
What determines the shelf life
The shelf life of packaged and weighed black caviar is different. The suitable temperature for such products is -2, -1 degrees. This mode is not supported in many refrigerators, so you should always buy a small amount of the delicacy and consume it quickly before it spoils. The lowest or middle shelf is suitable for storage because it has the coldest temperature. You can buy some ice or freeze it yourself, fill several plastic bags, put them in a deep container, and place the jar there. This will ensure the optimal temperature; the ice is changed periodically.
In closed glass or tin jars, black caviar will last from 30 to 90 days after production; the taste properties of the product are lost after a month, so it is not advisable to keep it for a long time. The best option for storage is a glass jar with a tight-fitting lid, wrapped with cling film.
Marking
According to GOST 18173-2004 “Granular salmon caviar in jars. Technical specifications”, as well as GOST 11771-93 “Canned food and preserves from fish and seafood. Packaging and labeling” on containers with red or black caviar must indicate:
- shift number;
- date, month and year of production.
In addition, the label must contain information about the time during which the product is suitable for consumption, as well as the type of fish used to prepare the product.
What is the shelf life of red?
- In wholesale food warehouses, products can be stored for up to 12 months from the date of production, and the temperature must correspond to -6 to -4 degrees.
- Caviar packaged in small containers should be stored at a temperature of -3 to 3 degrees. Its shelf life depends on the material used for packaging.
In a glass jar
One of the most optimal container options is a glass jar. Through the transparent glass, the buyer can evaluate the appearance of the product.
You should avoid exposure to sunlight on this type of packaging, as this can lead to deterioration of the properties of the product.
Please note that caviar in glass jars should not be frozen. Its maximum shelf life in a glass jar is 12 months.
In the tin
Another container option is a tin can. This packaging method is the most popular among manufacturers due to its relative cheapness compared to glass containers.
Attention. Products packaged in cans can be frozen. The disadvantage of such packaging is the impossibility of storing caviar in the original container after opening it.
In a plastic container
Plastic containers are often used for packaging loose red caviar, but its shelf life in this type of container cannot exceed 6 months.
Caviar that does not contain preservatives, according to GOST, cannot be stored for longer than 4 months, regardless of the type of container used.
Choosing the right red caviar
The quality of the product is the primary criterion when choosing it, this especially applies to red caviar. After all, only real, fresh caviar will be stored for a long time and will retain both its shape and its taste. When purchasing this delicacy, it is enough not to forget about some important criteria that will help you make the right choice:
- Each individual egg should have a small black dot - the future fry. Also, in one jar, the sizes of eggs should not differ radically.
- When you squeeze the eggs with your fingers, the shell should burst; if this does not happen, then the game is most likely of artificial origin. In addition, the eggs should not stick to each other.
- Read the label carefully, especially if you buy caviar in opaque containers. In addition to the game, the composition should only include salt and vegetable oil. Ideally, the packaging was carried out near the salmon fishing grounds. Fish is also important, it is best if it is sockeye salmon, chum salmon or pink salmon.
- Shake the jar. If you hear a sound, put it back, this is a sign of protein caviar or very low quality caviar.
- It is better not to buy red caviar in plastic containers; such packaging does not guarantee tightness, and therefore the safety of the product.
- Visually, the eggs are cloudy, and they also taste bitter - do not buy this product. Most likely, oxidative processes have begun that can harm health. But the medicinal aftertaste means that preservatives have been added to the caviar.
How much is black edible?
According to GOST 7442-2017, the rules for storing black and red caviar are the same . So:
- When located in a wholesale warehouse, the optimal temperature range for storage is in the range from -6 to -4 degrees.
- Products packaged in containers should be stored at a temperature of -3 to 3 degrees.
- The shelf life of a product that does not contain preservatives should not exceed 2.5 months, regardless of the container.
- The shelf life of products in the manufacture of which preservatives were used is set by the manufacturer independently, but cannot exceed 12 months.
The benefits of black caviar
The product not only has a pleasant and delicate taste, but is also considered dietary. It contains a lot of healthy protein and vitamins. The concentration of minerals in caviar is much higher than in the fish itself. Caviar is rich in phosphorus, calcium, magnesium, iodine, iron and other useful microelements.
Interesting fact. With regular use of the product, the condition of the skin improves. The high collagen content helps smooth out wrinkles and evens out the complexion.
How to determine the freshness of loose goods?
The main way to determine the freshness of purchased products is to pay attention to their friability.
- The freshest caviar is always crumbly and sticks together.
- A product with an expiration date becomes covered with a large amount of mucus, which is why it lies in one lump.
Attention. A good way to check the freshness of the product is to use a spoon. If the eggs fall from it one by one, the caviar is absolutely fresh. Stale product will fall out in sticky clumps.
Another important factor to pay attention to in a store is the smell. It should be light, without a pronounced fishy aroma or unpleasant notes. The taste of the product should not contain any bitterness or taste of fish oil.
It is worth remembering that salmon spawning occurs in July or August. It follows from this that even loose caviar treated with preservatives can be stored no further than until November.
If you purchased low-quality caviar, if you have a receipt, you have the right to return it to the seller, like any other food product.
Rules for storing at home in the refrigerator
How long can I store after opening the package?
After opening the package, it is not recommended to store red and black caviar for more than one week. The product should be stored in a plastic container or glass jar . It is not recommended to use primary packaging in the form of a tin can, since iron oxidizes in air, which shortens the shelf life of the product and negatively affects its taste.
Attention. Outside the refrigerator, caviar can be stored for no more than 5 hours.
Can it be frozen?
If you purchase a large amount of caviar, it makes sense to freeze it. When frozen, it is laid out in small batches. The container must be sealed and oiled. If all freezing conditions are met, the product can be stored in the freezer for up to 10 months.
It should be defrosted in the refrigerator within 24 hours. Defrosting at room temperature will lead to the product losing its beneficial properties and taste.
Can caviar be stored in the freezer?
Caviar should be frozen only as a last resort, since during the freezing process it loses many of its beneficial properties. For freezing, it is best to use vacuum food bags. You can store caviar in the freezer for no more than a year. It cannot be re-frozen, so it must first be divided into portions and frozen, ideally using the blast freezing function. To do this, the caviar is kept for 30-40 minutes at the lowest possible temperature, and then moved to a regular freezer compartment.
Is it possible to eat when it's past due?
It is forbidden to consume caviar that has expired , as it may begin to rot and multiply microorganisms. Eating spoiled food can cause an allergic reaction and food poisoning.
Storing red and black caviar, as well as their selection, are quite complex processes. When choosing a product, you should ensure its freshness and quality, and during storage, comply with all prescribed conditions. Since caviar is a perishable product, it is recommended to consume it immediately after opening the package so that it does not lose its properties.
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How to prepare containers for storing red caviar
The most environmentally friendly container is glass. You can store red caviar in it for a long time. Usually it is washed with soda, no chemicals, rinsed and sterilized. There are several ways to do this process:
- Sterilization using steam. The jar is held over a container of boiling water for several minutes, after which it is left to dry on a towel in an inverted position.
- Sterilization using a microwave oven. Pour some water into the jar and place it in the microwave at maximum power and wait for the water to completely evaporate.
- Sterilization using an oven. Leave the jars in the oven, preheated to 150 degrees, for five minutes.
- Sterilization using a steamer or sterilizer.
Before pouring the caviar into the container, make sure it is not hot and dry. If you decide to store the delicacy not in glass containers, then use the following methods:
- Treatment with saline solution. This concentrate is prepared from boiled liter of water and five tablespoons of salt. They use it to treat storage containers, wait until they dry completely, and lay out the caviar.
- Processing with food grade alcohol. Just wipe the inside of the jar with alcohol and let it dry thoroughly.
- Processing using sterilized sunflower oil. Vegetable oil is heated until smoke appears, allowed to cool to a temperature of 50 degrees and lubricated inside the container. The remaining oil can be used to pour caviar.
