Determination of the content of wax esters in some sea foods and their molecular composition. A comparison with ω-3 enriched wax esters

Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (<i>Thunnus</i> <i>thynnus</i> L.) and Their Salted Product “Bottarga”

“…On the contrary the saturated fatty acids cause a raise in the blood cholesterol level because are easily deposited on the walls of the arteries. Fish roes products are proposed as rich sources of n -3 PUFA, containing high amounts of EPA and DHA [4,17,18], and this was also confirmed by our research. In both whole tuna roes and bottarga the DHA (22:6n -3) and EPA (20:5n -3) resulted as those fatty acids occurring in the highest proportion among the n -3 PUFA series.…”

“…The primary purpose of salting is preservation, but, at the same time, the ripening continues, giving the product its typical taste, flavour and texture. From a regional food status (Sicily and Sardinia), bottarga has been gaining a wider reputation during last time [4]. The aim of this study was to characterize the fatty acids component and the related health lipid indices of tuna's raw roe and bottarga in order to add information on their nutritional quality.…”

Multivariate fatty acid and fatty alcohol profile of mullet bottarga

“…It has been shown that the salting and drying procedures do not change the FA and FAL (atty alcohol) composition of the raw material while they promote hydrolysis of the lipid components, with release of free FA and esterification of cholesterol 7. The oxidative susceptibility of mullet bottarga is very low 8 and its WE components have been proposed as a stable natural source of n‐3 PUFA 9.…”

Chemical Composition of Greek Avgotaracho Prepared from Mullet (Mugil cephalus): Nutritional and Health Benefits

“…Japanese karasumi is consumed either as salted and cured whole ovaries or skeins or as a salted cured single egg product (1). In Italy and Greece, cured mullet roe is consumed sliced, as an appetizer, while in Italy it is additionally consumed grated, to season pasta (2). Besides Greece, Italy, and Japan, processed mullet roes are popular in France, Taiwan, Turkey, and several African countries; however, to our knowledge, no data concerning the typical consumption of such products exist.…”

“…In Greece and Italy, salted and dried mullet roes are regional specialties, for which documented history goes back at least to the 17th century, and manufacturing procedures of drying ovarian sacs of fish seems to be connected to ancient techniques introduced by the Phoenicians into the Mediterranean area (2). During the last few decades, Greek avgotaracho has been gaining a wider reputation as a gourmet product.…”