Abstract:
Simulated caviar, also named as imitation caviar is defined as salted roe that
comes from a fish other than the sturgeon, and can be classified as a caviar
substitute. Fish roe is removed as a by-product and does not have a high
demand at present. Therefore, it is important to add value to fish roe which is
of low demand. As a commercially significant freshwater fish species in
inland fishery sector, Mrigal (Cirrhinus mrigala) was selected as resource
fish species for present study. In this study, intention was to investigate most
suitable methodology for production of simulated caviar using Mrigal roe.
Roe samples of Mrigal were subjected to “Dry salting” method and three
different salt (g): fish roe (g) ratios as 0.05:1 (S1), 0.25:1 (S2) and 0.45:1
(S3) were used to determine the best ratio. Most appropriate treatment was
assessed using sensory evaluation, proximate analysis, pH test and
microbiological analysis. Protein level of S1 and lipid contents of S3 samples
are significantly different from those of other two samples. But highest
protein content is recorded for S2 treatment, while maximum lipid
percentage is recorded for S1 treatment. Moreover, moisture content of three
samples was statistically different when compared to each other. pH values
of three treatments changed significantly with storage time. Total Plate
Count (TPC) was not changed significantly only in S3 with the time. Highest
sum of rank for four sensory parameters (Aroma, Salty taste, Mouth feel and
Overall acceptability) were recorded for S2 treatment. Moreover, as this
treatment requires the intermediate salt concentration, it relatively reduces
the production cost of the product. As it preserves highest protein value in
final product, moderate salt requirement and best sensory qualities, S2
treatment (0.25 salt: 1 fish roe) can be considered as the best treatment for
preparation of simulated caviar using Mrigal roe, among all three treatments.
