Conversion of carp roe mass to caviar substitutes: Stabilization with oregano extract

Binsi, P.K.; Nayak, Natasha; Sarkar, Preetam; Sahu, Upali; Lalitha, K.V.; Ninan, George; Ravishankar, C.N.

doi:10.1016/j.lwt.2019.03.001

Cited by 18 publications

(8 citation statements)

References 20 publications

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“…This may be a very promising method to be Table 2 Information for common peaks in the GC-MS fingerprints of the seven roes. f [2] heptadecanoic acid (C17:0) " utilized in the future. But more researches should be carried out to ensure good reliability of this approach.…”

Section: Discussionmentioning

confidence: 99%

“…Fish roe is an important nutritional resource for fish embryo development, which have traditionally been discarded as waste during procession except sturgeon roes 1 . As the contribution of roe to the whole body weight of fish may be as high as 30 during spawning seasons 2 , finding ways to use roes would increase the value of fish and reduce waste. Caviar is the most famous and expensive roe product by salting.…”

Section: Introductionmentioning

confidence: 99%

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Fatty-acid Profiles and Fingerprints of Seven Types of Fish Roes as Determined by Chemometric Methods

Hao

et al. 2020

J. Oleo Sci.

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The fatty acids in seven species of fish roes were determined by GC-MS in combination with principal component and cluster analyses in order to derive their fatty-acid profiles and fingerprints. Twenty-three common chromatography peaks were identified in the fatty-acid fingerprints of the seven fish roes. A total of 19 typical fatty acids were identified in the fish roes studied. The fatty acid contents of the roes were significantly different, with saturated-fatty-acid contents in the seven roes ranging from 26.69% to 41.81%, and the unsaturated-fatty-acid contents ranging from 57.65% to 72.21%, the total EPA and DHA content (37.20%) is high in E. cypselurus roe, especially. The seven roe species were clearly distinguished according to fatty-acid composition and content by principal component analysis (PCA) and divided into two groups by cluster analysis (CA). PCA of the fatty acid data yielded three significant PCs , which together account for 94% of the total variance; with PC1 contributing 54% of the total.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Fatty-acid Profiles and Fingerprints of Seven Types of Fish Roes as Determined by Chemometric Methods

Hao

et al. 2020

J. Oleo Sci.

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“…Hydrogel encapsulation is a technique associated with molecular gastronomy, also known as spherification ( Lee & Rogers, 2012 ). Among the different available hydrogels, alginate-based systems were used to create good quality foods having desirable sensory properties with a high degree of consumer acceptability ( Binsi et al, 2019 ) and satisfaction ( Gaikwad, Kulthe, & Suthar, 2019 ). The widespread use of alginate hydrogel particles has resulted in the proliferation of methods for their tailored generation for applications in a variety of fields such as food, microbiology, biotechnology, pharmacy, and medicine ( Salvati, Santagapita, & Perullini, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Bioaccessibility assay, antioxidant activity and consumer-oriented sensory analysis of Beta vulgaris by-product encapsulated in Ca(II)-alginate beads for different foods

Aguirre-Calvo

Sosa

López

et al. 2022

Food Chemistry: Molecular Sciences

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“…Alginate, pectin and gelatin are alternative coating materials. Alginates are algal cell wall polysaccharides extracted from brown algae used as gelling/stabilizing agents in various food products such as fish roe (Binsi et al., 2019; Fischer & Wefers, 2019). Pectin, an acidic polysaccharide is often used as thickener, stabilizer, gelling agent, emulsifier and drug delivery vehicle in food industry (Ren et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Fish roe has high nutritional value with its unique amino acid profile, considerable amount of unsaturated fatty acids and vitamin B (Binsi et al, 2016(Binsi et al, , 2019Restuccia et al, 2015). The roes obtained from trout, carp and grey mullet is named "red caviar".…”

mentioning

confidence: 99%

Biogenic amine formation in fish roe in under the effect of drying methods and coating materials

Topuz

Yatmaz

Can

et al. 2020

J Food Process Preserv

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The effects of drying methods (freeze‐drying, fluidized bed‐drying) and coating materials (gelatin, alginate, pectin) on the formation of biogenic amines (BAs) in fish roe were determined. The relationship between BAs content and free amino acid (FAA) profiles were monitored for 6 months. Lysine (282.5–385.0 mg/kg), leucine (258.5–319.1 mg/kg), phenylalanine (211.9–316.0 mg/kg) and isoleucine (208.8–312.8 mg/kg) were the most abundant free essential amino acids, whereas aspartic acid (498.3–742.6 mg/kg) and glutamic acid (420.9–620.7 mg/kg) constitute a big amount of nonessential FAAs in dried roes. High amino acid content was obtained in gelatin coated samples. The main BAs were putrescine, spermine and spermidine and all increased significantly (p < .01) with the storage time. High positive correlation was observed between free glutamic acid content and putrescine (0.91) and spermine (0.94) formation. Freeze‐drying was successful in suppression the formation of BAs. Alginate and gelatin were better coating materials in terms of inhibiting microbiological growth. Practical applications The formation of BAs is a problem in seafood, especially during storage. Fish roe has abundant free amino acids such as lysine, leucine and phenylalanine that enables to form BAs. The main biogenic amines of trout roe were putrescine, spermine and spermidine. The formation of biogenic amines was hindered by freeze‐drying method. Moreover, alginate and gelatin coatings were successful in suppression the microbial growth.

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Conversion of carp roe mass to caviar substitutes: Stabilization with oregano extract

Cited by 18 publications

References 20 publications

Fatty-acid Profiles and Fingerprints of Seven Types of Fish Roes as Determined by Chemometric Methods

Fatty-acid Profiles and Fingerprints of Seven Types of Fish Roes as Determined by Chemometric Methods

Bioaccessibility assay, antioxidant activity and consumer-oriented sensory analysis of Beta vulgaris by-product encapsulated in Ca(II)-alginate beads for different foods

Biogenic amine formation in fish roe in under the effect of drying methods and coating materials

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