Evaluation of preservative methods for lumpfish (Cyclopterus lumpus) Caviar

Lumpfish caviar was prepared using various preservation techniques including pasteurization, temperature control, and chemical additives. A shelf-life study was conducted on the various caviare samples during which microbial quality and proximate analyses was examined. The chemical composition was found to be similar to that of other commercial brands. The microbial quality indicated that the roe used for production of the finished caviare product may have been of poor quality. The lumpfish caviare was found to be free of most food borne pathogens. The predominant bacteria isolated was a gram positive cocci (~95%) which is probably a Staphylococcus species. -- The average pH of the caviare was 5.9 and the chemical additives had limited effectiveness at this pH. Pasteurization was found to produce a poor aesthetical product which may be attributed to the raw product quality. Refrigeration was acceptable as a preservation technique for a limited period. Combination preservation techniques may offer the best method for extending the shelf-life of caviare while maintaining microbial quality and chemical stability