Abstract
Nowadays, consumer interest in the microbial safety of food products, desirable flavor, high nutritional profile, and extended shelf life is increasing. This trend has prompted the research and development of novel food processing technologies to promote safety and increase shelf life while minimizing the loss of flavor and nutrients. Fish roe and particularly caviar contain high amounts of valuable nutrients. However, due to their highly perishable nature, good hygiene and safety protocols are needed during their production to avoid microbial spoilage and oxidative processes. Emerging food processing technologies based on treatment with high-pressure processing, ozone, enzymes, pulsed electric fields, and radiofrequency can extend the shelf life and retain desirable sensory attributes of fish roes and their products—outcomes that are of significant interest to consumers. This chapter presents the principles and prospects of using novel food processing technologies to process fish roe. The strengths and weaknesses of these technologies, together with their impact on the characteristics of fish roe, are discussed. Not much research has been done on fish roe processing using novel technologies. Therefore, there is a scope for more research to understand better the prospects of applying the technologies above to fish roe, especially at the industrial scale, while examining their impact on biochemical changes in fish roe and its products.