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Study on caviar substitute production using readily available freshwater fish species: Cirrhinus mrigala (Hamilton, 1822)

Authors:

S. C. Jayamanne ,

UvaWellassa University, Passara Road, Badulla, LK
About S. C.
Faculty of Animal Science and Export Agriculture, Department of Animal Science
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G. G. N. Thushari,

UvaWellassa University, Passara Road, Badulla, LK
About G. G. N.
Faculty of Animal Science and Export Agriculture, Department of Animal Science
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N. P. P. Liyanage,

UvaWellassa University, Passara Road, Badulla, LK
About N. P. P.
Faculty of Animal Science and Export Agriculture, Department of Animal Science
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I. G. S. N. K. Abeyrathne

UvaWellassa University, Passara Road, Badulla, LK
About I. G. S. N. K.
Faculty of Animal Science and Export Agriculture, Department of Animal Science
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Abstract

Fish egg is considered as one of the by-products with low demand at present, therefore adding value is important to increase the demand of fish roe in the fishery sector in Sri Lanka. Mrigal (Cirrhinus mrigala) which is a commercially important freshwater fish species in inland fishery sector was selected as the resource fish species for the present study. Key objective of the current study was to identify the most suitable methodology for production of simulated caviar using Mrigal roe. Mrigal fish egg samples were subjected to dry-salting technique. Three ratios of salt: fish eggs were used as 0.05:1 (S1), 0.25:1(S2) and 0.45:1(S3) to determine the best ratio. Proximate composition evaluation, sensory assessment, microbiological tests and pH analysis were carried out to identify the most suitable roe processing method. Protein level of S1 and Lipid content of S3 sample were significantly different from other two samples (p<0.05). Highest protein percentage was reported from caviar produced by the S2 treatment (6.58 %), although maximum crude lipid level was recorded from the product of the S1 treatment (11.30 %). Moreover, moisture contents of three samples were statistically different when compared with each other. pH values of three products changed significantly within the period of 28 days of storage time (p<0.05). After evaluation of four sensory parameters (Overall consumer preference, Mouth feel, Odor, and Salty taste) highest consumer acceptance was received for the outcome of the S2 treatment. Finally, as the caviar produced by theS2 treatment preserves the highest protein value in the final product, moderate salt requirement and the best sensory qualities, it could be considered 0.25g of salt: 1g of fish eggs is the most appropriate treatment to process simulated caviar by Mirigal fish roe, among all three treatments.
How to Cite: Jayamanne, S.C., Thushari, G.G.N., Liyanage, N.P.P. and Abeyrathne, I.G.S.N.K., 2018. Study on caviar substitute production using readily available freshwater fish species: Cirrhinus mrigala (Hamilton, 1822). Journal of the University of Ruhuna, 6(1), pp.49–54. DOI: http://doi.org/10.4038/jur.v6i1.7894
Published on 29 Jun 2018.
Peer Reviewed

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