Hydrolytic changes in the lipids of fish roe products during storage

Abstract

Lipid hydrolysis and changes in the lipid components during cold and frozen storage of various rainbow trout and whitefish roe products were investigated over a 1-year storage period.Rainbow trout roe lipids were composed of about 51% phospholipids and 46% triglycerides. The respective percentages in whitefish roe were 31 and 66. During the cold storage of salted roe products both of these lipids were hydrolyzed, the majority of the free fatty acids being produced from triglycerides. Lipid hydrolysis in frozen and pasteurized roe was very slow.Lecithin as the major phospholipid comprised about 90% and 61% of the total phospholipid in rainbow trout and whitefish roe, respectively. The remainder was composed mainly of cephalin since all the other components amounted to less than 2%. Cephalin was found more susceptible than lecithin to being hydrolyzed although equal or higher amounts of free fatty acids were released in the roe products from lecithin due to its abundance.

NMR study of the lipid profile of mullet raw roe and bottarga

“…This enzyme transfers a fatty acid moiety from PC to cholesterol, producing a CE molecule. LCAT, present in higher animals, has been found to act also on fish roes [19], even though for our samples, which were exposed to a high salt concentration, the possible inhibitory effect of salt on these enzymes is to be taken into account [1].…”

Assessment of nutritional value and sensory quality of salted roes of catfish Clarias gariepinus

“…Fish roes appreciated not only for good quality protein, but also for the fat which sometimes may reach 20%, have much alpha-tocopherol (the natural antioxidant), and showing about 50% unsaturated fatty acids. Pasteurization was found to retard the lipid hydrolysis of roes (Kaitaranta, 1982;Syvacoja et al, 1985 andWu et al, 1987).…”

Comparison of six methylation methods for analysis of the fatty acid composition of albacore lipid

“…Marine lipids are known to have a high content of polyunsaturated fatty acids (PUFA) and their analysis is well documented (Kaitaranta, 1982;Ackman, 1989;Aubourg et al, 1989). Special attention has been given to damage to PUFA as a result of thermal processing (Hearn et al, 1987;Hsieh & Kinsella, l989), and as most transmethylation methods require the use of elevated temperatures (Christie, 1989), it is possible that their use may produce erroneous results for the unsaturated fatty acid composition.…”