Fish Roe Lipids: Composition and Changes During Processing and Storage

Prabhakara Rao, P. G. and Balaswamy, K. and Jyothirmayi, T. and Karuna, M. S. L. and Prasad, R. B. N. (2015) Fish Roe Lipids: Composition and Changes During Processing and Storage. In: Processing and Impact on Active Components in Food. Elsevier Inc., pp. 463-468. ISBN 978-012404709-9

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Abstract

Fish roes are mature ovaries and processed roes are known as caviar. The roes are nutritionally important as they possess lipids rich in essential fatty acids and protein containing essential amino acids. Palmitic acid was the major saturated fatty acid found in all the lipid classes, while docosahexaenoic acid, eicosapentaenoic acid, and arachidonic acid were reported to be major fatty acids in the phospholipid fraction. Roes are generally processed as salted, pasteurized, smoked, and canned products apart from their frozen storage. During processing and storage, the roe lipids undergo hydrolysis, oxidation thereby inducing undesirable flavor and taste. Lipolysis of lipids results in free fatty acids and oxidation results in hydroperoxides. Eicosapentaenoic acid and docosahexaenoic acid were found to be stable when frozen at -20°C compared to storage at room temperature. Saturated and free fatty acids, and other sterols were found to increase and cholesterol decreased during processing and storage. © 2015 Elsevier Inc. All rights reserved..

Item Type:	Book Section
Uncontrolled Keywords:	Fish Roe Lipids, essential fatty acids, frozen storage
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish 600 Technology > 08 Food technology > 06 Preservation and Storage
Depositing User:	Somashekar K S
Date Deposited:	24 Sep 2025 09:01
Last Modified:	24 Sep 2025 09:01
URI:	http://ir.cftri.res.in/id/eprint/19857

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