Abstract
Dried mullet roe is considered a delicacy in Taiwan and Japan. Mullet roe to Asians is the equivalent of sturgeon caviar to Europeans. The market value of one pair of mullet roe weighing ca 200 g is approximately US $40. Tradionally, mullet roe products are prepared form pairs of roes in sacs, which are taken form oceas-caught grey mullet, salted, then sun dried. In recent years, culturing all-female grey mullet has become possible (Pan et al., 1992; Chang et al., 1995) and serves as an alternate source for mullet roe processing. However, gourmet consumers claim that sensory difference can be detected between the roe products made from wild and culture mullets. The cultured grey mullet roe products appear darker in color than those form wild mullet. A series of studies has been carried to determine the color and aroma formation mechanism in mullet roe.
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