Kooperativer Bibliotheksverbund

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Umfang: 1 online resource (570 pages)

ISBN: 9780128231760 , 0128231769

Inhalt: Provides comprehensive coverage of the components available in fish roe and highlights their biological and nutritional effects as well as their sensory and safety attributes.Fish Roe: Biochemistry, Products, and Safety describes various components available in fish roe and introduces their biological and nutritional effects. In addition to addressing biological and nutritional effects, this book also explores fish roe products and their safety while also providing coverage of the bioactives that are naturally available in fish roe or generated during processing, thereby outlining the maximum benefits that can be obtained from this natural resource.

Anmerkung: Front Cover -- Fish Roe -- Copyright Page -- Dedication -- Contents -- List of contributors -- Preface -- 1 Introduction to world production of fish roe and processing -- 1.1 Introduction -- 1.1.1 Fish caviar -- 1.1.2 Different types of fish roe products -- 1.1.2.1 Sturgeon caviar -- 1.1.2.2 Imitation caviar from other fish species -- 1.1.2.3 Catfish roe -- 1.1.2.4 Red salmon caviar (ikura) -- 1.1.2.4.1 Other salmon roe products -- 1.1.3 Manufacturing of other roe products -- 1.1.3.1 Lumpfish caviar -- 1.1.3.2 Flying fish roe (or tobiko) -- 1.1.3.3 Whitefish roe -- 1.1.3.4 Cod roe -- 1.1.3.5 Shad roe -- 1.1.3.6 Mullet roe -- 1.1.3.7 Herring roe or kazunoko -- 1.1.3.8 Kazunoko kombu (herring roe) -- 1.1.3.9 Pollock roe -- 1.1.3.10 Hake roe -- 1.1.3.11 Rock sole roe -- 1.1.3.12 Sea urchin roe -- 1.1.3.13 Sea cucumber roe -- 1.1.3.14 Crustacean roe -- 1.1.4 Worldwide market of roe products -- 1.1.5 Composition of different fish roe products -- 1.1.5.1 Proximate composition -- 1.1.5.2 Lipid composition -- 1.1.5.3 Cholesterol content -- 1.1.5.4 Fatty acid composition -- 1.1.5.5 Vitamin content -- 1.1.5.6 Amino acid composition -- 1.1.5.7 Nutrient density of fish roe products -- 1.1.6 Processing of fish and fish roe products -- 1.1.6.1 Separation of eggs from skein -- 1.1.6.2 Brining and curing processes -- 1.1.6.3 Grading and quality attributes of roe products -- 1.1.6.4 Packaging -- 1.1.6.5 Food safety issues and solutions -- 1.2 Conclusion -- References -- 2 The biology of making an egg: a fish's perspective -- 2.1 Introduction -- 2.2 Reproductive cycles -- 2.2.1 Oogenesis -- 2.2.2 Life history strategies -- 2.2.3 Lipoproteins are key to nutrient stock-piling in the oocyte -- 2.2.4 Endocrine regulation of oogenesis and hepatic lipoprotein synthesis -- 2.2.5 Posttranslational modification of vitellogenins. , 2.3 Yolk proteins and yolk lipids: accrual into the oocyte -- 2.3.1 Lipid uptake -- 2.3.2 Vitellogenin uptake and its proteolysis into yolk protein -- 2.3.3 Final oocyte maturation: a time of rapid change in germ cell morphology and biochemistry -- 2.3.4 Designer eggs? -- 2.4 Effect of broodstock diets -- 2.4.1 Lipid composition is affected by broodstock diets -- 2.4.2 Color of fish roe is affected by broodstock diets -- 2.4.3 Lipoproteins as transporters of "novel compounds" -- 2.5 Concluding remarks -- References -- 3 Composition and nutrition of fish roes -- 3.1 Introduction -- 3.2 Processing of fish roe and its products -- 3.2.1 Salting -- 3.2.1.1 Salted eggs/roe -- 3.2.1.2 Salted-dried roe -- 3.2.1.3 Salted-fermented roe -- 3.2.2 Curing -- 3.2.3 Smoking -- 3.2.4 Freeze-drying -- 3.3 Composition of fresh and processed fish roes -- 3.3.1 Proximate composition of fish roe -- 3.3.2 Lipid -- 3.3.3 Fatty acids -- 3.3.4 Cholesterol and cholesterol oxidation -- 3.3.5 Vitamins and minerals -- 3.3.5.1 Vitamins -- 3.3.5.2 Minerals -- 3.3.6 Carotenoids -- 3.4 Fish roe as a potential bioactive source -- 3.4.1 Bioactive peptide/protein hydrolysate -- 3.4.2 Protease inhibitors -- 3.4.3 Lectins -- 3.5 Associated changes after processing -- 3.5.1 Biochemical changes -- 3.5.2 Oxidative Lipid -- 3.5.3 Protein degradation -- 3.6 Quality and shelf life attributes of roe products -- 3.7 Microbiological issues -- 3.8 Health benefits of fish roe and its products -- 3.9 Food safety concerns -- References -- 4 Fish roe phospholipids and health: composition, extraction, storage and brain health application -- 4.1 Introduction -- 4.2 Types and structure of roe phospholipid -- 4.3 Properties of roe phospholipid -- 4.4 Lipid composition of fish roe -- 4.5 Roe phospholipid extraction, separation and quantification technologies -- 4.5.1 Extraction -- 4.5.1.1 Solvent extraction. , 4.5.1.1.1 Single solvent extraction -- 4.5.1.1.2 Multiple solvent extraction -- 4.5.1.1.3 Solid-phase extraction -- 4.5.1.2 Nonsolvent extraction -- 4.5.1.3 Other extraction methods -- 4.5.1.3.1 Super/subcritical fluid extraction -- 4.5.1.3.2 Pulsed electric fields extraction -- 4.5.1.3.3 Enzyme-assisted extraction -- 4.5.1.3.4 Ultrasound-assisted extraction -- 4.5.1.3.5 Microwave-assisted extraction -- 4.5.2 Qualitative and quantitative analysis of phospholipids -- 4.5.2.1 Thin-layer chromatography -- 4.5.2.2 High-performance thin-layer chromatography -- 4.5.2.3 High-performance liquid chromatography -- 4.5.2.4 Gas chromatography -- 4.5.2.5 Supercritical fluid chromatography -- 4.5.2.6 Nuclear magnetic resonance spectroscopy -- 4.5.2.7 Vibrational spectroscopy -- 4.5.2.7.1 FT-Raman spectroscopy -- 4.5.2.7.2 FT-IR spectroscopy -- 4.6 Changes with species, processing and storage -- 4.7 Health benefits of roe phospholipid -- 4.7.1 Neurological health -- 4.7.1.1 Human brain and n-3 fatty acids -- 4.7.1.2 Fish roe as brain food -- 4.7.2 Other health benefits -- 4.8 Safety of consuming roe phospholipid -- 4.9 Conclusion -- References -- 5 Fish roe from sea urchin: composition, processing, and quality aspects -- 5.1 Introduction -- 5.2 Sea urchin fisheries globally -- 5.3 Sea urchin biology and ecology -- 5.3.1 Sea urchin taxonomy and anatomy -- 5.4 Composition of sea urchin roe -- 5.4.1 Proximate composition -- 5.4.2 Fatty acid composition -- 5.4.3 Amino acid composition -- 5.4.4 Other nutrients -- 5.5 New Zealand sea urchin Evechinus chloroticus -- 5.6 Biochemical composition of sea urchin gonad -- 5.7 Sea urchin quality assessment -- 5.7.1 Roe qualities required by the market -- 5.7.1.1 Nucleotide derivatives as indicators of freshness and gonad quality -- 5.8 Factors affecting gonad yield and quality -- 5.8.1 Sea urchin size -- 5.8.2 Sea urchin gender. , 5.8.3 Sea urchin sexual maturity and season -- 5.8.4 Processing and handling -- 5.8.5 Prevention of fluid leakage from processed roe -- 5.8.6 Firming agents -- 5.8.7 Further processing -- 5.9 Quality evaluation of sea urchin roes -- 5.9.1 Sensory evaluation of sea urchin roe -- 5.10 Health aspects of sea urchin roe -- 5.11 Conclusions -- References -- 6 Caviar: processing, composition, safety, and sensory attributes -- 6.1 Introduction -- 6.2 Caviar manufacturing -- 6.2.1 Processing -- 6.2.2 Ovary grading -- 6.2.3 Screening -- 6.2.4 Salting -- 6.2.5 Draining -- 6.2.6 Packaging -- 6.2.7 Pasteurization -- 6.3 Composition -- 6.3.1 Proximate analysis -- 6.3.2 Amino acids -- 6.3.3 Fatty acids -- 6.3.4 Trace elements -- 6.4 Safety of caviar -- 6.4.1 Heavy metals -- 6.4.2 Microbiological issues -- 6.5 Sensory evaluation of caviar and consumers issues -- 6.6 Global issues and future prospects -- References -- 7 Fish roe products of Japan -- 7.1 Overview of the use of edible fish roe in Japan -- 7.2 Raw material supply and production status of fish roe products in Japan -- 7.2.1 The production volume of fish roe products -- 7.2.2 Walleye pollock roe products -- 7.2.3 Salmon roe products -- 7.2.4 Pacific herring roe products -- 7.3 Manufacturing of fish roe products -- 7.3.1 Characteristics of fish roe used in manufacturing -- 7.3.2 Quality of walleye pollock roe as a processing material -- 7.3.2.1 Salted roe of walleye pollock (Tarako) -- 7.3.2.2 Spicy seasoned pollock roe (Karashi-Mentaiko) -- 7.3.3 Salted salmon roe -- 7.3.3.1 Salted salmon individual egg (Ikura) -- 7.3.3.2 Salted salmon roe (Sujiko) -- 7.3.4 Salted herring roe (Kazunoko) -- 7.3.5 Salted and dried gray mullet roe (Karasumi) -- 7.3.6 Herring roes with kelp (Komochi-konbu) -- 7.3.7 Other fish roe products -- 7.3.8 Fish roe as an ingredient of processed food and seasoning. , 7.4 Food additives for fish roe processing -- 7.4.1 List of food additives used in fish roe production -- 7.4.2 Sodium nitrite as a color fixative and antibacterial agent -- 7.4.3 Food additives for bleaching fish roes -- 7.4.4 Food colorants -- 7.5 Factors affecting the quality of fish roe products -- 7.5.1 General qualities affected by freshness of the roes -- 7.5.2 Quality attributes affected by sexual maturity of the roes -- 7.5.2.1 Texture -- 7.5.2.2 Taste -- 7.5.3 Freezing and storage conditions of the final products -- 7.5.3.1 Quality control during cold storage -- 7.5.3.2 Freezing conditions -- 7.5.3.3 Cold storage conditions -- 7.6 Nutritional value of Japanese fish roe products -- 7.6.1 Introduction -- 7.6.2 Protein and amino acids -- 7.6.3 Lipid -- 7.6.4 Fatty acids -- 7.6.4.1 Fatty acid composition -- 7.6.4.2 Health benefits of polyunsaturated fatty acids -- 7.6.4.3 Fish roe products as functional foods containing poly-unsaturated fatty acid -- 7.6.5 Cholesterol -- 7.6.6 Carotenoid -- 7.7 Hygiene management of fish roe products -- 7.7.1 Response to hazardous factors in fish roe processing -- 7.7.1.1 Elimination of food poisoning bacteria -- 7.7.1.2 Elimination of Anisakis contamination -- 7.7.1.3 Histamine contamination -- 7.7.2 Quality control of water -- 7.8 Food hypersensitivity induced by ingestion of fish roe -- 7.8.1 Frequency of seafood and fish roe allergies in Japan -- 7.8.2 Allergen contained in fish roes -- 7.8.3 Fish roe products inducing food allergies -- 7.8.4 IgE cross-reactivity among fish roe products -- 7.9 Conclusion -- References -- 8 Fish roe products: Asian perspective -- 8.1 Introduction -- 8.2 Production of fish roe products in Asian countries -- 8.2.1 Fish roe products -- 8.2.1.1 Processed/semiprocessed roe products -- 8.2.1.1.1 Salt-cured caviar in Asian countries. , 8.2.1.1.2 Dried flying fish roe (Tobiko) in Indonesia.

Weitere Ausg.: Print version: (Aladin) Bekhit, Alaa El-Din A. Fish Roe San Diego : Elsevier Science & Technology,c2022 ISBN 9780128198933

Sprache: Englisch