Freeze-Drying Blue Crab Roe, Sea Urchin, and Beluga Caviar: Impact on Nutritional, Biochemical, and Sensory Properties

The growing demand for clean-label food ingredients drives interest in novel marine flavorings. This study evaluated the physicochemical, antioxidant, volatile (GC-MS), and sensory profiles of freeze-dried powders from blue crab roe (Callinectes sapidus), sea urchin roe (Paracentrotus lividus), and beluga caviar (Huso huso) to assess their culinary potential. Results revealed that sensory quality is governed by the synergy between a matrix’s lipid composition and endogenous antioxidant capacity. Sea urchin powder, possessing a low polyunsaturated fatty acid (PUFA) profile and high carotenoid content, exhibited exceptional oxidative stability, yielding a concentrated marine aldehyde signature and top consumer scores. Blue crab roe demonstrated a robust PUFA matrix buffered by high phenolic content, facilitating controlled lipid peroxidation into desirable savory volatiles (ketones and aldehydes). Conversely, the high-fat, monounsaturated-dominant beluga caviar lacked sufficient antioxidants, leading to lipid degradation, oxidized hydrocarbons, earthy off-flavors, and poor texture. Both crab and caviar powders exhibited favorable Atherosclerosis and Thrombogenicity indices. Ultimately, balancing lipid composition and endogenous antioxidants is crucial for flavor stability, highlighting the commercial and environmental potential of transforming underutilized or invasive species like blue crab into stable, nutrient-dense marine flavoring agents.