Efficacy of commercial curing processes for treatment of quarantinable disease-causing pathogens in salmon roe

Physicochemical, Flavor, and Microbial Dynamic Changes of Cured Large Yellow Croaker (Larimichthys crocea) Roe

“…18 And Nagata et al used the macrogenomics approach to analyze the microbial composition of salmon roe during curing, finding that the efficacy of curing was only demonstrated for Aeromonas salmonicida when soy seasoning was employed. 19 The physicochemical and sensory characteristics of air-dried roe from Irish pollock, 20 acid of salted-fermented hoki roe, 21 and the bioactive compounds and fatty acids of the salted-dried karasumi-like Chinook salmon roe product had also been studied. 1 Based on the research progress, we assumed that curing might be an effective means for deep processing of LYCR.…”

“…According to research, Vasconi et al used the metabolomics approach to compare the chemical composition of caviar from four different sturgeons species, which highlighted the differences between eggs originating from farmed and freshwater fish enriched in n -6 polyunsaturated fatty acids (PUFAs) and all of the others, in which n -3 PUFAs were prevalent . And Nagata et al used the macrogenomics approach to analyze the microbial composition of salmon roe during curing, finding that the efficacy of curing was only demonstrated for Aeromonas salmonicida when soy seasoning was employed . The physicochemical and sensory characteristics of air-dried roe from Irish pollock, the physicochemical properties and fatty acid of salted-fermented hoki roe, and the bioactive compounds and fatty acids of the salted-dried karasumi-like Chinook salmon roe product had also been studied .…”