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Food Quality Characterization and Safety of Imported Fish Roe (Japanese flyingfish roe, Capelin roe and Pacific herring roe)  

Lee, Jong-Soo (Dept. of Seafood Sci. and Technology(Insti. of Marine Industry), Gyeongsang National Univ.)
Kim, Jin-Soo (Dept. of Seafood Sci. and Technology(Insti. of Marine Industry), Gyeongsang National Univ.)
Kim, Jeong-Gyun (Dept. of Seafood Sci. and Technology(Insti. of Marine Industry), Gyeongsang National Univ.)
Oh, Kwang-Soo (Dept. of Seafood Sci. and Technology(Insti. of Marine Industry), Gyeongsang National Univ.)
Choi, Byeong-Dae (Dept. of Seafood Sci. and Technology(Insti. of Marine Industry), Gyeongsang National Univ.)
Park, Kwon Hyun (Dept. of Seafood Sci. and Technology(Insti. of Marine Industry), Gyeongsang National Univ.)
Choi, Jong-Duck (Dept. of Seafood Sci. and Technology(Insti. of Marine Industry), Gyeongsang National Univ.)
Publication Information
Journal of agriculture & life science / v.45, no.6, 2011 , pp. 95-108 More about this Journal
Abstract
The food quality characterization and safety Japanese flying fish roe (JFF-R), capelin roe (C-R), Pacific herring roe (PH-R) were investigated. The size of JFF-R was 1.48-1.93 mm, which was longer than those of C-R and PH-R. The moisture content of JFF-R imported from Peru (JFF-R-P) was 70.3%, which was higher than that of JFF-R imported from China (JFF-R-C) (67.4%), while was lower than that of JFF-R imported from Indonesia (JFF-R-I) (83.3%). However, the salinity of JFF-R-P was 13.6%, which was lower than that of JFF-R-C, while was higher that of JFF-R-I (1.8%). The moisture contents and salinities of the other fish roes were 80.4% and 3.2%, respectively, for capalin roe, and 65.4% and 20.0%, respectively, for Pacific herring roe. According to the results of pH, volatile basic nitrogen content, heavy metal content, viable cell count and coliform group, the fish roes could be used as sanitary sources for preparation of seasoned JFF-R. The major fatty acids of fish roes were 16:0 (27.8-30.5%), 18:1n-9 (7.2-8.0%), 20:5n-3 (5.6-8.2%) and 22:6n-3 (22.0-25.6%) in JFF-R, and 16:1n-7 (6.7-9.3%) as well as these fatty acids in C-R and PH-R. Total amino acid contents of fish roes ranged from 9.44 g/100 g to 10.39 g/100 g and their major amino acids were aspartic acid, glutamic acid, leucine and lysine. The mineral content of JFF-R were higher than those of the other fish roes expected for zinc of JFF-R-I. According to the results of sensory evaluation, the color and texture of JFF-R-P were superior to those of the other fish roes. No difference was, however, found in flavor, among JFF-R-P and the other fish roes.
Keywords
Fish roe; Japanese flying fish roe; Capelin roe; Pacific herring roe;
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