Physicochemical, biochemical and microbiological changes of jeotgal-like fermented Chinook salmon (Oncorhynchus tshawytscha) roe

Bunga, Senni; Ahmmed, Mirja Kaizer; Lawley, Blair; Carne, Alan; Bekhit, Alaa El‐Din A.

doi:10.1016/j.foodchem.2022.133880

Cited by 4 publications

(5 citation statements)

References 34 publications

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“…Fresh, salted-dried, and salted-fermented salmon roe samples were collected for analysis on 0, 20, and 30 d, respectively, of processing. Fermentation and salting of salmon roe were carried out based on the methods described previously [ 5 , 6 ]. Roe samples then were freeze dried and ground prior to extraction of the lipids.…”

Section: Methodsmentioning

confidence: 99%

“…Salmon roe lipid has attracted increasing interest due to its favorable nutritional composition [ 1 , 2 , 3 ]. In particular, the lipid composition of caviar [ 4 ], fermented salmon roe [ 5 ], and salted salmon roe [ 6 ] have been recently reported. Salmon roe is reported to contain a considerable amount of phospholipid (26.53 µmol/g) and n-3 fatty acids (43.32% of the total fatty acid content) [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…The stability, quantity, and bioavailability of omega-3 fatty acids depend on the processing methods used in the preparation of the food, or extraction of the lipids [ 9 , 10 ]. In previous studies, we reported the effects of salting [ 6 ] and fermentation [ 5 ] on the fatty acid and phospholipid compositions and contents during the preparation of salmon karasumi and karashi mentaiko-like products, respectively. The effects of these processing methods on the positional distribution of n-3 fatty acids were not reported, but such information can be very useful to understanding changes reported in these previous studies, especially those relevant to the n-3 PUFA.…”

Section: Introductionmentioning

confidence: 99%

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Positional Distribution of Fatty Acids in Processed Chinook Salmon Roe Lipids Determined by 13C Magnetic Resonance Spectroscopy (NMR)

et al. 2023

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Recently, there has been great interest in the lipidomic of marine lipids and their potential health benefits. Processing of seafood products can potentially modify the characteristics and composition of lipids. The present study investigated the effect of processing methods (salting and fermentation) on the positional distribution of fatty acids of Chinook salmon roe using 13C nuclear magnetic resonance spectroscopy (NMR). The NMR analysis provided information on the carbonyl atom, double bond/olefinic, glycerol backbone, aliphatic group, and chain ending methyl group regions. The obtained data showed that docosahexaenoic acid (DHA) is the main fatty acid esterified at the sn-2 position of the triacylglycerides (TAGs), while other fatty acids, such as eicosapentaenoic acid (EPA) and stearidonic acid (SDA), were randomly distributed or preferentially esterified at the sn-1 and sn-3 positions. Fermentation of salmon roe was found to enrich the level of DHA at the sn-2 position of the TAG. The processing of roe by both salt drying and fermentation did not appear to affect the proportion of EPA at the sn-2 position. This present study demonstrated that fish roe processing can enhance the proportion of DHA at the sn-2 position and potentially improve its bioavailability.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Positional Distribution of Fatty Acids in Processed Chinook Salmon Roe Lipids Determined by 13C Magnetic Resonance Spectroscopy (NMR)

et al. 2023

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“…For example, compared to raw fsh, Mohamed [30] found that fermented tiger fsh had a greater proportion of saturated fatty acid and a lower percentage of monounsaturated fatty acid and polyunsaturated fatty acid. In fermented Chinook salmon (Oncorrhynchus tshawytscha) roe saturated fatty acid (SFA) content decreased, monounsaturated fatty acid (MUFA) content did not change, whereas polyunsaturated fatty acid (PUFA) content dramatically increased during fermentation [31]. Majumdar et al [1] reported a higher content of palmitic acid in Ngari, whereas stearic acid is reported to be higher in hentaak.…”

Section: Fatty Acid Profling Te Chromatogram Of Fatty Acid Compositio...mentioning

confidence: 99%

Preparation, Characterization, and Nutritional Analysis of Napham: An Indian Traditional Smoke-Dried-Fermented Fish Paste

Nath,

Nickhil,

Borah

et al. 2024

Journal of Food Biochemistry

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Napham, a unique smoked-dried-fermented fish paste, is a traditional delicacy prepared by the Assamese Bodo people. This research focuses on the process of Napham preparation and explores its nutritional benefits. To make Napham, sundried and smoked trash fishes, along with Alocasia macrorrhiza stems, are ground and stuffed into immature bamboo tubes, where they ferment for 2-3 months. Although Napham possesses a distinct taste and texture that may not appeal to everyone, the fermentation process significantly enhances its nutritional value by increasing its vitamin content, improving fatty acid profiles, and enhancing amino acid profiles. The study reveals that Napham is a remarkable source of protein (63.65 ± 0.83 g/100 g), potassium (667.87 ± 3.48 mg/kg), sodium (531.48 ± 3.43 mg/kg), and magnesium (56.23 ± 1.53 mg/kg). Napham contains both omega-3 and omega-6 fatty acids, including linoleic acid (10.10 ± 0.002%), α-linolenic acid (6.47 ± 0.062%), arachidonic acid (4.65 ± 0.031%), eicosapentaenoic acid (1.08 ± 0.007%), and docosahexaenoic acid (3.44 ± 0.036%). Furthermore, Napham is rich in essential amino acids such as methionine (227.407 µmol/L), isoleucine (478.525 µmol/L), leucine (797.944 µmol/L), valine (640.867 µmol/L), phenylalanine (320.573 µmol/L), lysine (1066.557 µmol/L), and histidine (104.525 µmol/L), complementing its nutritional profile.

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“…Physicochemical, biochemical, and microbiological compositions were studied during 30 days of fermentation. Fermentation decreased water activity (aw) and pH value (Bunga et al, 2023).…”

Section: Phmentioning

confidence: 99%

Effects of Salting and Refrigerator Storage on Rainbow Trout (Oncorhynchus mykiss) Roe Quality: Chemical and Microbial Changes

Mirsadeghi

Alishahi²,

Shábanpour³

et al. 2023

Iran J Vet Med

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Background: In recent years, rainbow trout roe has become a valuable and popular product among consumers. In this study, the quality and health status of this product were studied during the salting and refrigeration process. Objectives: This study aimed to compare the effects of salting rainbow trout roe on its shelf life, volatile nitrogen, and changes in fatty acid profile during refrigerated storage. Methods: After the first wash, we grouped the fish roe into the raw roe (control group) and the salted roe (1.5% pure salt). The groups were kept in the refrigerator for 0, 15, and 30 days and analyzed for chemical, microbial, organoleptic, and fatty acids. Results: The results showed that salt content affected the fatty acid profile during the salting of the fish roe, but no significant differences were observed between the two treatments. Total bacterial counts increased during refrigerated storage, but the salted fish roe had lower total bacterial counts than the raw roe. Total volatile basic nitrogen in raw roe increased from 5.97 to 30.00 mg/kg and in salted roes from 6.05 to 23.18 mg/kg. Conclusion: Salting (1.5%) fish roe is a good way to increase its shelf life while preserving its high quality. After salting, the amount of fatty acid decreased, but no change was observed during storage.

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Physicochemical, biochemical and microbiological changes of jeotgal-like fermented Chinook salmon (Oncorhynchus tshawytscha) roe

Cited by 4 publications

References 34 publications

Positional Distribution of Fatty Acids in Processed Chinook Salmon Roe Lipids Determined by 13C Magnetic Resonance Spectroscopy (NMR)

Positional Distribution of Fatty Acids in Processed Chinook Salmon Roe Lipids Determined by 13C Magnetic Resonance Spectroscopy (NMR)

Preparation, Characterization, and Nutritional Analysis of Napham: An Indian Traditional Smoke-Dried-Fermented Fish Paste

Effects of Salting and Refrigerator Storage on Rainbow Trout (Oncorhynchus mykiss) Roe Quality: Chemical and Microbial Changes

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