Production, Quality Characteristics, Fatty Acid Profile and Organoleptic properties of cold marinade from (Rutilus frisii kutum) roe throughout the storage at ambient temperature.
Production, Quality Characteristics, Fatty Acid Profile and Organoleptic properties of cold marinade from (Rutilus frisii kutum) roe throughout the storage at ambient temperature.
Naghmeh Roohi-Shalmaee,1Sohrab Moini,2Ali Asghar Khanipour,3Rezvan Mousavi-Nodoshan,4,*
1. Department of Marine Science, Faculty of Natural Resources and Environment, Science and Research Branch, Islamic Azad University, Tehran, Iran. 2. Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran. 3. Inland Waters Aquaculture Research Center, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran
Introduction: Sea foods, particularly fish roe (caviar) has high nutritional value, and is one of the most expensive foods due to limited production opportunity. Cold marinades are products in a compound of acetic acid and salt, without any heat treatment. So this form of marinades increase the shelf life of products for a relatively long time at ordinary temperature. These products are prepared by maturation process as the first old method to be known in the field of food preservation techniques. Cold marinades from fish body parts are produced without any heat process but have a moderately short storing period of 4–5 months. The cause of the short storage time are mainly oxidative reactions and organoleptic changes. In this study, we aimed to produce marinade from roe (caviar) of (Rutilus frisii kutum), besides assessing fatty acid profiles and organoleptic properties throughout the storage at ambient temperature.
Methods: Marinade production: Fresh fish roe of (Rutilus frisii kutum) were used for preparation of marinades. Marinades are semi preserved products which acetic acid (household vinegar), and salt are added to the fish. In this study cold marinade of the roe from (Rutilus frisii kutum) were preserved in three different percent of acetic acid (20%, 30%, 40%).
Organoleptic tests: Three treatments of cold marinade were evaluated for sensory attributes including colour, taste, texture, flavour and the overall acceptability according to Meilgaard et al. by some modifications.
Fatty acid: Fatty acids were identified and measured by the gas chromatograph (Model: Hp5890 seriesII) with FID (flaime Inoization Detector).
Results: The organoleptic properties of three treatments
Results showed that the second treatment (vinegar 30%) was best in terms of overall acceptability according to the estimated average (3.02, 4.22 and 1.92 for treatments of 20%, 30% and 40% respectively).
Fatty acids
There was no significant difference, between the fresh roe in terms of fatty acid contents and the mature marinade at the end of 90 days. All omega 6 fatty acids like Arachidonic acid, and omega 3 fatty acids like (EPA) did not significantly decreased (p>0.05), just lower values of DHA were found in the marinades at the end of the shelf life (p˂0.05).
Conclusion: There was a significant difference between second and third treatments in terms of texture. Even a slightly acidic salt solution can remarkably make roe firmer and may decrease swelling. Accordingly, addition of higher acidity levels with the same proportion of salt produces a firmer roe. Thus, the second and third treatment showed significantly improved/ firmer texture. On the other hand, if there are relatively high acid levels compared to salt, the marinade has an improper aroma. Subsequently the second treatment was significantly superior for odor and the sensory attributes from the marinade with 40% vinegar.
Chemical action may involves oxidation of the roe oil. If the oil changes, the marinades develop a strong taste. Furthermore the results of this study showed that the nutritional/functional marinade with a pleasant taste and good texture can be produced from (Rutilus frisii kutum) caviar. The novel marinades developed by 30% vinegar possessed good quality, high consumer acceptance and all omega 6 and omega 3 fatty acids did significantly preserved, during 90 days in the ambient temperature. As a result, according to the importance of fatty acids in the healthy diet, the formulated roe marinade with 30% vinegar could be a precious source of high-quality and healthy lipids.