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.
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.
1. Chapter 1 Introduction to world production of fish roe and processing - p. 1 2. Chapter 2 The biology of making an egg: a fish’s perspective - p. 19 3. Chapter 3 Composition and nutrition of fish roes - p. 41 4. Keywords - p. 41 5. 3.1 Introduction - p. 41 6. 3.2 Processing of fish roe and its products - p. 46 7. 3.3 Composition of fresh and processed fish roes - p. 50 8. 3.4 Fish roe as a potential bioactive source - p. 70 9. 3.5 Associated changes after processing - p. 76 10. 3.6 Quality and shelf life attributes of roe products - p. 79 11. 3.7 Microbiological issues - p. 79 12. 3.8 Health benefits of fish roe and its products - p. 81 13. 3.9 Food safety concerns - p. 82 14. References - p. 83 15. Chapter 4 Fish roe phospholipids and health: composition, extraction, storage and brain health application - p. 93 16. Keywords - p. 93 17. 4.1 Introduction - p. 93 18. 4.2 Types and structure of roe phospholipid - p. 95 19. 4.3 Properties of roe phospholipid - p. 95 20. 4.4 Lipid composition of fish roe - p. 96 21. 4.5 Roe phospholipid extraction, separation and quantification technologies - p. 99 22. 4.6 Changes with species, processing and storage - p. 119 23. 4.7 Health benefits of roe phospholipid - p. 120 24. 4.8 Safety of consuming roe phospholipid - p. 126 25. 4.9 Conclusion - p. 127 26. References - p. 127 27. Chapter 5 Fish roe from sea urchin: composition, processing, and quality aspects - p. 143 28. Chapter 6 Caviar: processing, composition, safety, and sensory attributes - p. 183 29. Chapter 7 Fish roe products of Japan - p. 211 30. Chapter 8 Fish roe products: Asian perspective - p. 243 31. Chapter 9 Fish roe products: Middle East perspective - p. 283 32. Chapter 10 Fish roe products: European perspective - p. 311 33. Chapter 11 Safety considerations in fish roe products - p. 343 34. Chapter 12 Prospects for processing of fish roe and caviar using novel techniques - p. 383 35. Index - p. 401
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.
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.
1. Chapter 1 Introduction to world production of fish roe and processing - p. 1 2. Chapter 2 The biology of making an egg: a fish’s perspective - p. 19 3. Chapter 3 Composition and nutrition of fish roes - p. 41 4. Keywords - p. 41 5. 3.1 Introduction - p. 41 6. 3.2 Processing of fish roe and its products - p. 46 7. 3.3 Composition of fresh and processed fish roes - p. 50 8. 3.4 Fish roe as a potential bioactive source - p. 70 9. 3.5 Associated changes after processing - p. 76 10. 3.6 Quality and shelf life attributes of roe products - p. 79 11. 3.7 Microbiological issues - p. 79 12. 3.8 Health benefits of fish roe and its products - p. 81 13. 3.9 Food safety concerns - p. 82 14. References - p. 83 15. Chapter 4 Fish roe phospholipids and health: composition, extraction, storage and brain health application - p. 93 16. Keywords - p. 93 17. 4.1 Introduction - p. 93 18. 4.2 Types and structure of roe phospholipid - p. 95 19. 4.3 Properties of roe phospholipid - p. 95 20. 4.4 Lipid composition of fish roe - p. 96 21. 4.5 Roe phospholipid extraction, separation and quantification technologies - p. 99 22. 4.6 Changes with species, processing and storage - p. 119 23. 4.7 Health benefits of roe phospholipid - p. 120 24. 4.8 Safety of consuming roe phospholipid - p. 126 25. 4.9 Conclusion - p. 127 26. References - p. 127 27. Chapter 5 Fish roe from sea urchin: composition, processing, and quality aspects - p. 143 28. Chapter 6 Caviar: processing, composition, safety, and sensory attributes - p. 183 29. Chapter 7 Fish roe products of Japan - p. 211 30. Chapter 8 Fish roe products: Asian perspective - p. 243 31. Chapter 9 Fish roe products: Middle East perspective - p. 283 32. Chapter 10 Fish roe products: European perspective - p. 311 33. Chapter 11 Safety considerations in fish roe products - p. 343 34. Chapter 12 Prospects for processing of fish roe and caviar using novel techniques - p. 383 35. Index - p. 401
