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Fish Roe
Biochemistry, Products, and Safety
- 1st Edition - August 9, 2022
- Editor: Alaa El-Din A. (Aladin) Bekhit
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 9 8 9 3 - 3
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 1 7 6 - 0
Provides comprehensive coverage of the components available in fish roe and highlights their biological and nutritional effects as well as their sensory and safety at… Read more
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Request a sales quoteProvides 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.Beginning with the introduction of fish roe production procedures worldwide, this book further explores the processing of traditional fish roe products from Europe, Asia, and the Middle East, where fish roe is frequently consumed. This book also discusses the sensory and safety attributes of fish roe and will be a comprehensive reference for food scientists, chemists, food process engineers, developers, researchers, and students in the field of seafood science.
- Reviews the composition of fish roe and fish roe products
- Evaluates the biological and nutritional aspects of components found in fish roe and their products
- Presents extensive information on the processing and safety of fish roe products
product and process developers, food scientists, chemists, food process engineers, researchers and students in the field of seafood science
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- List of contributors
- Preface
- Chapter 1. Introduction to world production of fish roe and processing
- Abstract
- 1.1 Introduction
- 1.2 Conclusion
- References
- Chapter 2. The biology of making an egg: a fish’s perspective
- Abstract
- 2.1 Introduction
- 2.2 Reproductive cycles
- 2.3 Yolk proteins and yolk lipids: accrual into the oocyte
- 2.4 Effect of broodstock diets
- 2.5 Concluding remarks
- References
- Chapter 3. Composition and nutrition of fish roes
- Abstract
- 3.1 Introduction
- 3.2 Processing of fish roe and its products
- 3.3 Composition of fresh and processed fish roes
- 3.4 Fish roe as a potential bioactive source
- 3.5 Associated changes after processing
- 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
- Chapter 4. Fish roe phospholipids and health: composition, extraction, storage and brain health application
- Abstract
- 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
- 4.6 Changes with species, processing and storage
- 4.7 Health benefits of roe phospholipid
- 4.8 Safety of consuming roe phospholipid
- 4.9 Conclusion
- References
- Chapter 5. Fish roe from sea urchin: composition, processing, and quality aspects
- Abstract
- 5.1 Introduction
- 5.2 Sea urchin fisheries globally
- 5.3 Sea urchin biology and ecology
- 5.4 Composition of sea urchin roe
- 5.5 New Zealand sea urchin Evechinus chloroticus
- 5.6 Biochemical composition of sea urchin gonad
- 5.7 Sea urchin quality assessment
- 5.8 Factors affecting gonad yield and quality
- 5.9 Quality evaluation of sea urchin roes
- 5.10 Health aspects of sea urchin roe
- 5.11 Conclusions
- References
- Chapter 6. Caviar: processing, composition, safety, and sensory attributes
- Abstract
- 6.1 Introduction
- 6.2 Caviar manufacturing
- 6.3 Composition
- 6.4 Safety of caviar
- 6.5 Sensory evaluation of caviar and consumers issues
- 6.6 Global issues and future prospects
- References
- Chapter 7. Fish roe products of Japan
- Abstract
- 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
- 7.3 Manufacturing of fish roe products
- 7.4 Food additives for fish roe processing
- 7.5 Factors affecting the quality of fish roe products
- 7.6 Nutritional value of Japanese fish roe products
- 7.7 Hygiene management of fish roe products
- 7.8 Food hypersensitivity induced by ingestion of fish roe
- 7.9 Conclusion
- References
- Chapter 8. Fish roe products: Asian perspective
- Abstract
- 8.1 Introduction
- 8.2 Production of fish roe products in Asian countries
- 8.3 Nutritional attributes of Asian fish roe products
- 8.4 Hazards and health safety aspects of Asian fish roe products
- 8.5 Conclusion
- References
- Chapter 9. Fish roe products: Middle East perspective
- Abstract
- 9.1 Introduction
- 9.2 Processing of salted dried mullet roe (Bottarga) in Egypt
- 9.3 Physicochemical properties and quality of bottarga
- 9.4 Fatty acid profile and health effects
- 9.5 Canned damaged mullet roes
- 9.6 Other roe products
- 9.7 Carp roe
- 9.8 Conclusion
- References
- Chapter 10. Fish roe products: European perspective
- Abstract
- 10.1 Introduction
- 10.2 European fish roe products
- 10.3 Sturgeon fish-derived caviar
- 10.4 Non-sturgeon derived caviar
- 10.5 Proximate composition
- 10.6 Fatty acid composition of European roe products
- 10.7 Effects of processing on product composition
- 10.8 Safety considerations
- 10.9 Sensory
- 10.10 Conclusion
- References
- Chapter 11. Safety considerations in fish roe products
- Abstract
- 11.1 Introduction
- 11.2 Fish roe products
- 11.3 Processing of fish roe
- 11.4 Is raw fish roe safe to consume?
- 11.5 Shelf life of raw fish roe
- 11.6 Safety quality attributes and grading of roe products
- 11.7 Hazards associated with fish and fish products
- 11.8 Hazard with processed fish roe
- 11.9 Hazard control in fish roe products
- 11.10 Government regulations
- 11.11 Disease outbreaks and recalls of seafood products
- 11.12 Conclusion
- References
- Chapter 12. Prospects for processing of fish roe and caviar using novel techniques
- Abstract
- 12.1 Introduction
- 12.2 Novel techniques used in the processing of fish roe/caviar
- 12.3 Use of enzymes
- 12.4 High-pressure processing
- 12.5 Radiofrequency
- 12.6 Ozone processing
- 12.7 Conclusion
- References
- Index
- No. of pages: 430
- Language: English
- Edition: 1
- Published: August 9, 2022
- Imprint: Academic Press
- Paperback ISBN: 9780128198933
- eBook ISBN: 9780128231760
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Alaa El-Din A. (Aladin) Bekhit
Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books.
Affiliations and expertise
Associate Professor, Food Science Department, University of Otago, New ZealandRead Fish Roe on ScienceDirect