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.
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