Physico-Chemical Composition and Functional Properties of Roes From Some Fresh Water Fish Species and their Application in Some Foods.

Physico-chemical and functional properties of fresh roes from four fresh water fish
species viz., Catla calla (catla), Cyprinus carpio (carp), Labeo rohita (rohu) and Channa
striatus (murrel) were determined to assess the suitability for incorporation in different
food products. The protein content ofroes was in the range of 16.6 to 28.2% and fat 3.2
to 9.5%. Phosphorous content was found in the range of 430-1085 mg%. Murrel roes
contained lower protein (16.6%), higher fat (9.5%) and exhibited lower foam capacity
(9.1%). Foam capacity and foam stability were found to be higher in case of catla roes.
Maximum protein solubility of homogenised roes was found at pH 2 and 12. Protein
solubility of roes was higher at pH 4 and 8 (50-88%) compared to that of pH 6.5 (40-
60%). Results indicated that the roes could be better utilized as supplements for
preparation of various protein and PUF A rich bakery/extruded foods.