Physicochemical, biochemical and microbiological changes of jeotgal-like fermented Chinook salmon (Oncorhynchus tshawytscha) roe

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Title

Physicochemical, biochemical and microbiological changes of jeotgal-like fermented Chinook salmon (Oncorhynchus tshawytscha) roe

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

A jeotgal-like product was processed from Chinook salmon (Oncorrhynchus tshawytscha) roe. Physicochemical, biochemical, and microbiological compositions were studied during 30 days of fermentation. Fermentation decreased water activity (aw) and pH value. Total bacterial and LAB counts (log CFU/g) increased up to 12 days of processing and then no further changes occurred. Saturated fatty acids (SFA) decreased (p < 0.05), monounsaturated fatty acids (MUFA) did not change (p > 0.05), whereas fer...

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Format

Research Paper

Research format

Journal article

Date created

2023-01-01

Creator

Bunga, SJ / Ahmmed, Mirja / Lawley, B / Carne, A / Bekhit, AE-DA

URL

https://hdl.handle.net/10182/17436

Related subjects

carotenoid / fatty acid / fermented roe product / lipidomic analysis / phospholipid / tocopherol / Animals / Salmon / Cholesterol / Fatty Acids / Fatty Acids, Unsaturated / Fatty Acids, Monounsaturated / Food chemistry and food sensory science / Food technology / Fish physiology and genetics / Aquaculture / Aquaculture and fisheries stock assessment / Food packaging, preservation and processing / Food sciences

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