Keywords
aggregated value
pasteurized products
quality control
How to Cite
Abstract
The present study aimed at developing a new product, the mullet (Mugil platanus) spawn-based caviar. Three formulations were prepared varying the concentration of sodium chloride added: 3.5, 5.0 and 6.5%, corresponding to A, B and C samples, respectively. The physico-chemical characterization results in samples A, B, and C were: humidity: 47.35, 47.83 and 47.65%; ashes: 1.91, 1.88 and 1.87%; lipids: 11.13, 10.77 and 10.80%; proteins: 23.33, 23.37 and 22.91%; carbohidrates: 16.26, 17.15 and 16.78%; caloric value: 258.61, 255.03 and 255.93 Kcal/100 g; pH: 4.5, 4.3 and 4.4, respectively. Considering the formulations applied, the data on microbiological evaluation of the mullet spawn were total viable aerobic count (< 10 CFU/g), thermo-tolerant coliforms (< 3 MPN/g), coagulase positive Staphylococcus aureus (< 102 CFU/g), and absence of Salmonella spp. (25 g). This new product might be an alternative product to be consumed as a new seafood.
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