Physico-chemical, colorimetric, rheological parameters and chemometric discrimination of the origin of Mugil cephalus' roes during the manufacturing process of Bottarga

Caredda, Marco; Addis, Margherita; Pes, M.; Fois, Nicola; Sanna, Gabriele; Piredda, Giovanni; Sanna, Gavino

doi:10.1016/j.foodres.2018.03.039

Cited by 16 publications

(21 citation statements)

References 21 publications

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“…The data reported on the proximate composition showed similar values with those reported previously by Celik et al (2012) [ 16 ] and Caredda et al (2018) [ 17 ]. Moreover, our data showed similar proximate values for fresh and processed gonads.…”

Section: Discussionsupporting

confidence: 90%

“…Most papers have reported data on samples that were already processed or compared fresh roe versus processed samples from different fish [ 12 , 17 ]. Our samples followed the entire production chain, being samples from the same fish, analyzed before and after processing.…”

Section: Discussionmentioning

confidence: 99%

“…A few papers have reported the biochemical composition of bottarga from different fishing areas [ 11 ], carried out by GC–MS and NMR techniques [ 12 , 13 , 14 , 15 ]. Moreover, some papers have reported the effect of the processing method on the proximate to monitor spoilage during cold storage [ 16 ] and on the rheological characteristics [ 17 ]. No paper was found in the literature reporting the influence of the processing steps on the biochemical composition of the bottarga and the composition of L. ramada in comparison with M. cephalus.…”

Section: Introductionmentioning

confidence: 99%

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Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus

Corrias

Atzei

Giglioli

et al. 2020

Foods

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Bottarga is a high-priced delicacy with high nutritional value, and, in Italy, bottarga from mullets has been recognized to be a traditional food product. The flathead grey mullet Mugil cephalus and the thinlip grey mullet Liza ramada are the main cultured grey mullets in the Mediterranean Sea. In this study, fresh roe and bottarga from these two species were investigated to evaluate the influence of the technological process and the species on their biochemical composition and health advantages. The 1 h/200 g salting-out step did not increase the levels of NaCl in the bottarga, although it highly decreased the levels of some heavy metals like Cu and Al. Processing of fresh roe in bottarga led to an essential modification of the lipid fraction, following a general series of monousatturated fatty acid (MUFA)> poliunsutturated fatti acid (PUFA) > saturated fatty acid (SAFA) and an increase in both ω3 and ω6 in Liza ramada. Moreover, bottarga showed higher levels of squalene and cholesterol and an increased Essential Amino Acid/Total Amino Acid ratio (EAA/TAA) in both species. In addition to the nutritional benefits for the consumer, the process proposed in this study may represent a reliable tool for local producers to obtain a final bottarga with both a reproducible biochemical composition and organoleptic characteristics.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus

Corrias

Atzei

Giglioli

et al. 2020

Foods

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“…It is mainly captured to commercialize its roe, a highly popular delicatessen fish product in many countries. 54 Instead, the flesh of M. cephalus is not appreciated well in China, due to the undesirable taste and flavor. Research has now focused on the development of technologies to process its flesh to obtain fish products, such as fish protein isolates and hydrolysates, cold-smoked fillets and surimi.…”

Section: Discussionmentioning

confidence: 99%

Rainbow trout (Oncorhynchus mykiss) identification in processed fish products using loop‐mediated isothermal amplification and polymerase chain reaction assays

Xiong

Huang

et al. 2020

J Sci Food Agric

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BACKGROUND Financial loss and health risk caused by the substitution of rainbow trout for other salmonid species have become a common issue around the world. The situation could be further exacerbated in China by the ‘abused’ common name of San Wen Yu (the corresponding Chinese ideogram 三文鱼) for salmonids, considering the absence of a standardized naming system for seafood species. To prevent such episodes, the present study aimed to develop novel loop‐mediated isothermal amplification (LAMP) and polymerase chain reaction (PCR) assays targeting the mitochondrial cytochrome b gene for rapid identification of rainbow trout in processed fish products. RESULTS Rainbow trout‐specific primers (LAMP and PCR) were designed, and the specificity against 23 different fish species was confirmed. The minimum amount of detectable DNA for LAMP assay reached 500 pg, up to 10‐fold less than for PCR assay. In addition to agarose gel electrophoresis, naked‐eye inspection of the LAMP‐positive samples using SYBR Green I under daylight or ultraviolet light was also validated. Finally, commercial San Wen Yu products made from rainbow trout could be accurately identified using the newly developed LAMP and PCR assays, further cross‐confirmed by mini DNA barcoding and neighbor‐joining dendrograms. CONCLUSIONS The LAMP and PCR assays established in the study allow a fast and accurate identification of rainbow trout in processed fish products. © 2020 Society of Chemical Industry

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“…The salted and semi-dried mullet (Mugil spp) ovary product is a food delicacy produced in several world countries. 13,[16][17][18][19] Mullet cured roes are known with the name of 'bottarga' in Italy, 17,20,21 'Avgotaracho' in Greece 16 and 'karasumi' in Japan. 13 Among the Mediterranean countries, the island of Sardinia (Italy) has a long tradition in making a high quality bottarga, a sea product with a great traditional and economic value, very popular also in the international market.…”

Section: Introductionmentioning

confidence: 99%

Waste salt from the manufacturing process of mullet bottarga as source of oil with nutritional and nutraceutical properties

et al. 2020

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BACKGROUND: The Sardinian food delicacy 'bottarga' is the final product of a number of treatments (salting and drying) on the ovaries of mullet (Mugil spp) and represents an important natural source of n-3 polyunsaturated fatty acids (n-3 PUFA) with nutraceutical properties. During the salting process of mullet roes to obtain bottarga, huge amounts of waste salt are generated, rich in residual ovary material. RESULTS: We evaluated the lipid composition (main lipid components and fatty acids) and bioactivity of oil obtained from the ovary material separated from waste salt (waste salt oil). Oil was obtained by supercritical fluid extraction with carbon dioxide (SFE-CO 2), an environmentally friendly separation technique. The lipid composition of waste salt oil was determined by carbon-13 nuclear magnetic resonance (13 C-NMR) spectroscopy and reversed-phase high-performance liquid chromatography with diode array detector and an evaporative light scattering detector (HPLC-DAD/ELSD) chromatography. The oil was characterized by a relatively high level of n-3 PUFA (122 ± 7 g kg −1 of oil), and these beneficial health compounds were mainly present in the form of wax esters. Waste salt oil showed a marked cytotoxic effect [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay] in cancer B16F10 melanoma cells, with a slight cytotoxic effect in normal cells (3T3 fibroblasts). Waste salt and its derivatives (salt oil and residual material after oil extraction) were also tested for the attractant effect and acceptability to insects (Ceratitis capitata) to gain preliminary information about their potential application for animal supplementation. CONCLUSION: The results qualify waste salt as a potential resource for veterinary dietary supplements, nutraceuticals, and pharmaceutical applications.

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Physico-chemical, colorimetric, rheological parameters and chemometric discrimination of the origin of Mugil cephalus' roes during the manufacturing process of Bottarga

Cited by 16 publications

References 21 publications

Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus

Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus

Rainbow trout (Oncorhynchus mykiss) identification in processed fish products using loop‐mediated isothermal amplification and polymerase chain reaction assays

Waste salt from the manufacturing process of mullet bottarga as source of oil with nutritional and nutraceutical properties

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