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

摘要

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 °C). 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.