Nutritional Value of Sea Urchin Roe (Strongylocentrotidae)—Study of Composition and Storage Conditions

Abstract

Although the roe of sea urchins inhabiting the Far Eastern seas possesses many healing properties and may be used as a dietary product, a reduction and deterioration in its nutritional quality during storage occurs. Therefore, in order to make sea urchin products widely accessible to the world population, it is very important to have appropriate technology to keep the roe from spoiling. To store sea urchin roe for a long time, methods of pre-processing sea urchin gonads before freezing were tested. In terms of preserving organoleptic properties and nutritional quality, the most adequate procedure consists of a short period (20 or 30 s) of heat (boiling water) treatment of sea urchin roe after removal from the shell. This procedure results in an inactivation of enzymes that catalyze the hydrolytic processes of lipids and proteins during storage. After blanching and cooling, the roe was packed, frozen and kept at a temperature of −18 °C and −25 °C. The quality of sea urchin roe did not change during storage at the temperature of −18 °C for 6 months, and at the temperature of −25 °C for 10 months.

Chemical Analysis of Sea urchin Diademasetosum Gonads

“…The protein levels in this study were lower when compared to the protein levels of D. setosum from Terengganu Malaysia, ranging from 36.21 -50.14% (Rahman et al, 2023). Meanwhile, the protein content of this study is almost the same as the research of Matveeva et al (2021); the protein content of S. intermedius gonads is 13.9%, and S. nudus is 13.8%. Research by Archana&Babu (2016) found the protein content of S. variolaris gonads to be 12.10% and P. lividus 12.03%.…”

“…The results of D. setosum gonad fat content differ from those of Rahman et al (2023), between 20.17% -26.18%. The fat content of S. intermedius gonads is 7.3%, and S. nudus is 6.3% (Matveeva et al, 2021). The protein content of S. variolaris gonads was 4.98% and P. lividus 3.05% (Archana & Babu, 2016).…”

“…D. setosum gonads are high in vitamin E. They also contain vitamin A, Albumin, protein, Iron, Magnesium, Zinc (Salma et al, 2016), carbohydrates, trace elements or minerals (Wulandari & Warsito, 2022). They are rich in biologically active substances such as anticancer (Thao et al, 2015) (Yang et al, 2020), antioxidant, anti-inflammatory (Francis & Chakraborty, 2020), antimicrobial (Solstad et al, 2016) (Shushizadeh et al, 2019), neuropro tectiveand other medicinal effects (Matveeva et al, 2021).…”

The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation

“…On the other hand, Matveeva et al [22] corroborated that urchin gonads are characterized by their high content of essential amino acids such as mainly glutamine, asparagine, glycine, alanine, and arginine, which are responsible for the flavor properties of these products. Moreover, sea urchin roe present high levels of enzymatic activity such as protein proteolysis, lipid hydrolysis, oxidation glycogen, phosphocreatine, ATP, and the formation of melanoidin pigments [23] that substantially enhance the quality of the fish sauces in a short time [22]. Considering both of the aspects above mentioned, i.e., its nutritional characteristics and its enzymatic activity, sea urchin is an ingredient with the potential to improve the nutritional and sensory characteristics of fish sauces and to act as a fermentation activator.…”

Dietary product based on sea urchin caviar and Sardinops melanostictus fat

“…Sea urchin caviar is a rich source of various biologically active substances and is of particular value in the diet of the population [1,2]. It contains full proteins and sulfated polysaccharides [3], a large set of fat-soluble and water-soluble vitamins, macronutrients, and trace elements [4] of pigments, carotenoids [5], and naphthoquinones [6].…”