Conversion of carp roe mass to caviar substitutes: Stabilization with oregano extract

Abstract

Fish roe is a nutritionally rich source of polyunsaturated fatty acids, essential amino acids and several vitamins. However, its utilization is currently limited to caviars from a few fsh species, as most of others form a jelly mass on cooking. In the present study, freeze dried carp roe mass was converted to caviar substitutes by reconstituting with sodium alginate. Further, oregano extract was added at different concentrations to the mixture as antioxidant and antimicrobial agent before casting. Scanning electron microscopic image revealed a honey-comb like structure for the freeze dried caviar samples, congenial for the retention of oregano extract for an extended period. DSC profle of caviar substitutes confrmed the stability and availability of caviar constituents at boiling temperature. Further, the biochemical, microbial and textural characteristics of caviar substitutes during storage at 4 degree celsius indicated lower bacterial count and minimum generation of lipid oxidation products in caviar substitutes containing 0.5 percentage oregano extract