Chapter 3 - Composition and nutrition of fish roes

About this item

Title

Chapter 3 - Composition and nutrition of fish roes

Content partner

University of Otago

Collection

Otago University Research Archive

Description

Fish roe is considered as a highly valuable flavor food in international and domestic markets. Several types of roes from different fish species have been processed into shelf-stable products. Processed fish roe products are available in different forms, including refrigerated or frozen caviar from sturgeon, lightly salted roe (popular as black caviar) from beluga, osetra, and imperial. Physicochemical characteristics such as size, color, proximate composition, fatty acids, antioxidants (vita...

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Format

Research paper

Research format

Scholarly text / Book item

Thesis level

Book Section

Date created

2022

Creator

Bunga, Senni / Carne, Alan / Bekhit, Alaa El-Din A.

URL

https://hdl.handle.net/10523/18664

Related subjects

composition / Fish roe / nutrition / processing

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