<b>Caviar substitute produced from roes of rainbow trout (<i>Oncorhynchus mykiss</i>)

Abstract

ABSTRACT. The caviar substitute is obtained from processed fish roe, resulting in a product similar to the authentic caviar, prepared with sturgeon roe. The objective of this study was to develop a caviar substitute from roes of rainbow trout, Oncorhynchus mykiss. Four treatments were tested and we followed the steps of saline wash, drain, immersion in saline solution containing lactic acid for pH adjustment (4.3 to 4.5), salt addition (1.5 or 3%), traditional pasteurization or fast heat treatment, cooling and storage (0 to 4°C). The products were subjected to the physical, chemical, microbiological and sensory analyses and showed stability and safety for consumption up to 180 days in storage under refrigeration (0 to 4°C). Consumers showed preference for product containing 1.5% NaCl and subjected to fast heat treatment. The results suggest that caviar substitute developed with rainbow trout roes presents potential to production.Keywords: heat treatment, safety for consumption, stability. Sucedâneo de caviar produzido com ovas de truta arco-íris (Oncorhynchus mykiss)RESUMO. O sucedâneo de caviar é obtido a partir de ovas de peixe processado, resultando em um produto análogo ao caviar legítimo, preparado com ovas de esturjão. O objetivo deste estudo foi desenvolver o sucedâneo de caviar de ovas de truta arco-íris, Oncorhynchus mykiss. Foram testados quatro tratamentos para o produto, seguindo as etapas de lavagem em solução salina, drenagem, imersão em solução salina adicionada de ácido lático para ajuste do pH (4,3 a 4,5), adição de sal (1,5 ou 3%), pasteurização tradicional ou tratamento térmico rápido, resfriamento e armazenamento (0 a 4°C). Os produtos, submetidos a análises físico-químicas, microbiológica e sensorial, apresentaram-se estáveis e seguros para o consumo até 180 dias, em estocagem sob refrigeração. Os consumidores apresentaram preferência pelo produto com 1,5% de NaCl e submetido ao tratamento térmico rápido. Os resultados sugerem que sucedâneo de caviar desenvolvido com ovas de truta arco-íris apresenta potencial para produção.Palavras-chave: tratamento térmico, segurança para consumo, estabilidade.

Snail eggs as a raw material for the production of a caviar substitute

“…The protein and fat content in the eggs of the studied snail subspecies was severalfold lower than it was in caviar (23.98%-31.13% and 10.90%-19.41%, respectively) and fresh roe from different fish species (18.16%-26.49% and 3.39%-7.74%, respectively). However, water and carbohydrate contents in the eggs of both snail subspecies were higher than in caviar (37.1%-53.02% and 4.0%, respectively) and other raw materials processed into caviar substitutes (61.01%-73.03% and 1.55%-2.81%) (7,11,15,18,27,29). The presented data indicate a lower nutritional value of the studied snail eggs than caviar and other raw materials used in caviar substitute production.…”

“…The variation in chemical composition of other raw materials used in caviar and caviar substitute production (fish roe) is mainly attributed to biological factors including species, maturity stages, harvest area and season (2,13) and processing (15,16). However, the impact of variability factors on the chemical composition of roe has no explicit pattern, and a good example of the inconsistency of the factors are the studies by Hamzeh et al (10) regarding major constituents of the roe of the beluga sturgeon (Huso huso).…”

The future of caviar production on the light of social changes: a new dawn for caviar?

“…; Machado et al . ). Bronzi and Rosenthal () excellently described these products and their potentialities, thus showing that caviar definition by itself represents an appeal and the abuse of this term can induce confusion in modern consumers by one hand and loss of competitiveness for caviar producers by another hand.…”

“…This demand may be an opportunity for aquaculture. Market demand for products made from the roe of salmon, herring, cod, Alaskan pollock, lumpfish, rainbow trout, capelin and other species is increasing (Johannesson 2006;Airado-Rodriguez et al 2010;Machado et al 2016). Bronzi and Rosenthal (2014) excellently described these products and their potentialities, thus showing that caviar definition by itself represents an appeal and the abuse of this term can induce confusion in modern consumers by one hand and loss of competitiveness for caviar producers by another hand.…”