Effect of different processing on quality changes of barramundi ( Lates calcarifer ) caviar during chilled storage (4℃)

Abstract

Barramundi caviars prepared from unfertilized barramundi eggs with different manufacturing techniques (A, B, and C) were investigated. Results suggested that pH, TVB-N, TVC, and psychrotrophic bacteria of A and B increased, while those of C were quite stable throughout 28 days of storage (4 ℃). TBA of B also increased, whereas A and C did not particularly rise. B and C gave similar salt content which was about 1.7 times higher than A. All products showed comparable level of Aw during storage. The shelf life of C could extend over 21 days, however, A and B last less than 7 days. Results showed that initial treatments of raw egg influenced chemical parameters of final products and pasteurization increased their shelf life. The utilization of barramundi eggs into caviars will give the added value into unfertilized barramundi egg as well as reduce the number of by-products and food loss in barramundi aquaculture. Practical applications This study provides information of three different techniques for producing barramundi caviar as the alternative caviar product from unfertilized barramundi egg. Based on experimental results obtained, initial treatments contributed significantly to the diffusion rate of salt on barramundi egg and pasteurization could improve the refrigerated shelf life of barramundi caviar. The idea and procedures presented in this study could contribute to elevate the economic value of barramundi egg by-products and to develop a new caviar product with the other sources of fish egg, especially fish by-products.