Investigation of imitation caviar production using cuttlefish (Sepia officinalis) ink

In this study, it was aimed to produce imitation caviar using ink obtained from cuttlefish processing waste. The waste of cuttlefish processing contains ink, a valuable bioactive substance. This study was carried out considering that the ink of cuttlefish, which is black in color and contains natural aquaculture flavor, would be a dyes substance to produce caviar-like products. The production methods of caviar-like products, which are closest to lumpfish caviar, were investigated using cuttlefish ink and alginate, a marinde derived polysaccharide. Salt (NaCl) concentration and sodium alginate concentration, pH value, ink concentration used for coloring and flavoring imitation caviar considered as the critical parameters that affect the quality of caviar. Optimization of imitation caviar production conditions was carried out by using response surface methodology (RSM), central composite design trial pattern, targeting the color and high sensory appreciation of Lumpfish caviar. An alternative product to Lumpfish caviar and a high value-added product has been tried to be obtained from cuttlefish processing waste, which has no economic value and may cause environmental problems. Optimum production conditions of imitation caviar when targeting hardness, color, and sensory parameters of lumpfish caviar were; NaCl 2.004 g/100 mL, sodium alginate 1.254 g/100 mL, 8.12 pH, MFI 1.387 g/100 mL. Caviar was produced with optimum parameters and stored for 30 days in refrigerator (4±1 °C) together with commercially available lumpfish caviar. On the 30th day of storage, lumpfish caviar had 23.8±0.05 mg/100 mL TVB-N, 0.65±1.91 TEAC antioxidant activity, and 7.24±0.39 Log cfu/g total psychrophilic aerobic bacteria values. 14±0.15 mg/100 mL TVB-N, 1.45±1.76 TEAC antioxidant activity, and 6.96±0.10 Log cfu/g total psychrophilic aerobic bacteria values were determined in imitation caviar. It has been observed that the optimal lumpfish caviar-like product has antioxidant activity and antimicrobial properties, as well as slowing down the increase of TVB-N due to its MFI and sodium alginate content. Quality analyzes revealed that optimal imitation caviar maintains the quality of the product and has a longer shelf life. In addition, it was observed that there was no statistically significant difference in appearance between the two caviars. The optimal lumpfish caviar-like product has higher protein content due to the MFI ink. Despite its high bioactive component, cuttlefish ink, which is considered as a food processing waste, can be included in the food industry chain as a raw material. Alternative caviar production instead of fish roe caviar offers an opportunity for the sustainability of aquaculture. Economically lower cost optimal lumpfish caviar-like imitation caviar is commercializable.