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Nowadays, brown macroalgae are considered to be a source of various nutritional and pharmaceutical compounds. In addition, fish roe is very susceptible to spoilage due to its high amount of protein and unsaturated fatty acids. In order to postpone the deterioration of roe-related products, salt and preservatives are utilized. Natural preservatives are recommended because of the adverse effects of chemical additives. Thus, different concentrations of pure alginate (0.1%, 0.2%, 0.3%, 0.4%, 0.5%) were chose and then the 0.2% alginate was selected on the basis of the sensory evaluation of the results. Moreover, the treatments including control (salt-alginate-free), A₁ (containing 2.5% salt) A₂ (containing 0.2% alginate), A₃ (containing 2.5% salt and 0.2% alginate) were used to investigate their preservative effects on fish roe. The quality of rainbow trout roe was assessed within 0, 15, 30, 45 days at refrigerated storage. The treatment A₃ showed significant differences in microbial, chemical and sensory results compared with other treatments (p≤0.05). According to the results, salting 2.5% and alginate 0.2% method gave good flavor and increased shelf life to the roe.
 


 

Keywords: algae polysaccharide, fatty acide, microbial indices, physicochemical factors, shelf-life

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