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International Journal of Food Properties Volume 11, 2008 - Issue 3
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Original Articles

Comparison of Proximate, Fatty Acid and Amino Acid Compositions of Various Types of Fish Roes

Suhendan Mol İstanbul University, Department of Processing and Quality Control, Faculty of Fisheries, Laleli, İstanbul, TurkeyCorrespondence[email protected]
&
Sabahat Turan İstanbul High School of Maritime and Aquatic Products, Beykoz, İstanbul, Turkey
Pages 669-677 | Received 14 Feb 2007, Accepted 05 Aug 2007, Published online: 01 Aug 2008

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Samad Tavakoli, Yongkang Luo, Joe M. Regenstein, Ehsan Daneshvar, Amit Bhatnagar, Yuqing Tan & Hui Hong. (2021) Sturgeon, Caviar, and Caviar Substitutes: From Production, Gastronomy, Nutrition, and Quality Change to Trade and Commercial Mimicry. Reviews in Fisheries Science & Aquaculture 29:4, pages 753-768.
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Demet Kocatepe, Hülya Turan, Yalçin Kaya, Rabiya Erden & Fulya Erdoğdu. (2012) Proximate Chemical Composition of Whiting (Merlangius merlangus euxinus Nordmann, 1840) Roe. Journal of Aquatic Food Product Technology 21:4, pages 362-368.
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Articles from other publishers (37)

Despoina Georgiou, Paraskevi Tzika, Aggelos Charisis & Eleni P. Kalogianni. (2023) Effect of Extraction Method on the Yield and Quality of Mullet Roe Oil. European Journal of Lipid Science and Technology 125:7.
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Eleni P. Kalogianni, Despoina Georgiou, Aggelos Charisis, Stylianos Exarhopoulos & Paraskevi Tzika. (2023) Valorization of mullet roe by‐products for the production of polyunsaturated fatty acids rich oils. Journal of the American Oil Chemists' Society 100:4, pages 317-327.
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Alaa El-Din A. Bekhit, Mirja Kaizer Ahmmed, Benedetto Sicuro, Sakhi Ghelichi & Alan Carne. 2022. Fish Roe. Fish Roe 311 341 .
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Monjurul Haq, Sharmin Suraiya, Mirja Kaizer Ahmmed & Alaa El-Din A. Bekhit. 2022. Fish Roe. Fish Roe 243 281 .
Sakhi Ghelichi, Mona Hajfathalian & Alaa El-Din A. Bekhit. 2022. Fish Roe. Fish Roe 183 209 .
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Gabriel Tirtawijaya, Jin-Hwa Lee, Jong-Su Jang, Do-Youb Kim, Jae-Hak Sohn & Jae-Suk Choi. (2021) The Effect of Combined Superheated Steam Roasting and Smoking on the Quality Characteristic of Alaska Pollack (Gadus chalcogrammus) Roe. Foods 10:12, pages 3047.
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Senni Bunga, Mirja Kaizer Ahmmed, Alan Carne & Alaa El-Din Ahmed Bekhit. (2021) Effect of salted-drying on bioactive compounds and microbiological changes during the processing of karasumi-like Chinook salmon (Oncorhynchus tshawytscha) roe product. Food Chemistry 357, pages 129780.
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A. Bestin, O. Brunel, A. Malledant, B. Debeuf, P. Benoit, R. Mahla, H. Chapuis, D. Guémené, M. Vandeputte & P. Haffray. (2021) Genetic parameters of caviar yield, color, size and firmness using parentage assignment in an octoploid fish species, the Siberian sturgeon Acipenser baerii. Aquaculture 540, pages 736725.
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Mohamed A. Farag, Bishoy Abib, Sherouk Tawfik, Noha Shafik & Amira R. Khattab. (2021) Caviar and fish roe substitutes: Current status of their nutritive value, bio-chemical diversity, authenticity and quality control methods with future perspectives. Trends in Food Science & Technology 110, pages 405-417.
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Monika Maćkowiak-Dryka, Krzysztof Szkucik & Renata Pyz-Łukasik. (2020) Snail eggs as a raw material for the production of a caviar substitute. Journal of Veterinary Research 64:4, pages 543-547.
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Kyung-Eun Lee, Youn-Hwa Nho, Seok Kyun Yun, Sung-Min Park, Seunghyun Kang & Hyeonju Yeo. (2020) Caviar Extract and Its Constituent DHA Inhibits UVB-Irradiated Skin Aging by Inducing Adiponectin Production. International Journal of Molecular Sciences 21:9, pages 3383.
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Shuang MaLai Hao Li, Shu Xian Hao, Xian Qing Yang, Hui Huang, Jian Wei Cen & Yue Qi Wang. (2020) Fatty-acid Profiles and Fingerprints of Seven Types of Fish Roes as Determined by Chemometric Methods. Journal of Oleo Science 69:10, pages 1199-1208.
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Benedetto Sicuro. (2019) The future of caviar production on the light of social changes: a new dawn for caviar?. Reviews in Aquaculture 11:1, pages 204-219.
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Fenny Panjaitan, Honey Gomez & Yu-Wei Chang. (2018) In Silico Analysis of Bioactive Peptides Released from Giant Grouper (Epinephelus lanceolatus) Roe Proteins Identified by Proteomics Approach. Molecules 23:11, pages 2910.
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Alaa El-Din Ahmed Bekhit, Ashley Duncan, Clara Shui Fern Bah, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi & Hesham F. Amin. (2018) Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe. Food Chemistry 264, pages 73-80.
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H. Zhou, X.-Q. Leng, Q.-S. Tan, H. Du, J.-P. Wu, X.-F. Liang & Q.-W. Wei. (2017) Identification of key nutrients for gonadal development by comparative analysis of proximate composition and fatty/amino acid profile in tissues and eggs of Chinese sturgeon ( Acipenser sinensis Gray, 1835) . Journal of Applied Ichthyology 33:5, pages 885-891.
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Sevim Köse, Serkan Koral, Yeşim Özoğul & Bekir Tufan. (2010) Fatty acid profile and proximate composition of Pacific mullet (Mugil so-iuy) caught in the Black Sea. International Journal of Food Science & Technology 45:8, pages 1594-1602.
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