Characterization of vitamin B12 compounds from commercially available fish roe products

Yamanaka, Taro; Namura, Mika; Koseki, Kyohei; Bito, Tomohiro; Umebayashi, Yukihiro; Watanabe, Fumio

doi:10.1007/s12562-022-01636-8

Cited by 2 publications

(1 citation statement)

References 24 publications

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“…As consumers become more knowledgeable about the nutritional facts of fish roe products, they are gradually increasing their acceptance of fish roe and the demand for fish roe products is showing continuous growth . Studies have shown that fish roe contains a high amount of polyunsaturated fatty acids, phospholipids, essential amino acids, vitamins, and other beneficial components. − Therefore, the market for fish roe products has been expanding both domestically and internationally due to its high nutritional value …”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Flavor, and Microbial Dynamic Changes of Cured Large Yellow Croaker (Larimichthys crocea) Roe

Lei

Huo

et al. 2023

ACS Food Sci. Technol.

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This study aimed to investigate the correlation among the amino acids, fatty acids composition, flavor compounds, and microbial dynamic changes of cured large yellow croaker (Larimichthys crocea) roe (LYCR) with different salt additions (0, 4, 10, 16%, w/w) by the metabolomics and macrogenomics approaches. A total of 22 amino acids, 33 fatty acids, and 57 volatile compounds were detected in cured LYCR. Acinetobacter and Rhodococcus were the dominant genera for 0 and 16% salt-added LYCR, respectively, and Staphylococcus dominated in the 4 and 10% salt-added LYCR. Based on correlation analysis, Staphylococcus was the main influencing factor in the flavor formation of cured LYCR, which was highly associated with fatty acid degradation as well as amino acid degradation pathways, contributing to ester production. These findings were very meaningful for elucidating the flavor formation mechanism, optimizing the curing process, and controlling the product quality of cured fish roe.

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Section: Introductionmentioning

confidence: 99%

Physicochemical, Flavor, and Microbial Dynamic Changes of Cured Large Yellow Croaker (Larimichthys crocea) Roe

Lei

Huo

et al. 2023

ACS Food Sci. Technol.

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Exploring the Multifaceted Potential of Endangered Sturgeon: Caviar, Meat and By-Product Benefits

(Stroe) Dudu,

Georgescu

2024

Animals

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Sturgeons are facing critical endangerment due to overfishing, habitat destruction, pollution and climate change. Their roe, highly prized as caviar, has driven the overexploitation, severely depleting wild populations. In recent years sturgeon aquaculture has experienced significant growth, primarily aimed at providing high-quality caviar and secondarily meat. This sector generates significant quantities of by-products, which are mainly treated as waste, being mostly discarded, impacting the environment, even though they are a source of bioactive molecules and potential applications in various sectors. This article presents a review of the proximate composition and nutritional value of sturgeon caviar and meat, also exploring the potential of the by-products, with an emphasis on the processing of these components, the chemical composition and the functional and bioactive properties. Although sturgeon caviar, meat, and by-products are highly valuable both nutritionally and economically, adopting sustainable practices and innovative approaches is crucial to ensuring the industry’s future growth and maintaining ecological balance. Despite some limitations, like the deficient standardization of the methods for extracting and processing, sturgeon by-products have a tremendous potential to increase the overall value of sturgeon aquaculture and to promote a zero-waste approach, contributing to achieving the Sustainable Development Goals adopted by all United Nations Member States in 2015.

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Characterization of vitamin B12 compounds from commercially available fish roe products

Cited by 2 publications

References 24 publications

Physicochemical, Flavor, and Microbial Dynamic Changes of Cured Large Yellow Croaker (Larimichthys crocea) Roe

Physicochemical, Flavor, and Microbial Dynamic Changes of Cured Large Yellow Croaker (Larimichthys crocea) Roe

Exploring the Multifaceted Potential of Endangered Sturgeon: Caviar, Meat and By-Product Benefits

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