Abstract：
:The processing of fish roe leads to changes in its chemical composition, the extent of which depends on the techniques and additives employed. This study aimed to investigate the effects of ripening temperature and the use of sodium benzoate and citric acid on the quality of ripened cod roe, with respect to the contents of volatile base nitrogen (VBN), trimethylamine (TMA), biogenic amines (BA) and on the lipid composition. In comparison with fresh roes, ripened roes presented higher contents of VBN, TMA, BA and the proportion of free fatty acids regardless of the temperature and additives used during the ripening process. The greatest increases were observed in the samples ripened at 17°C without additives, in which histamine was detected at 8.8mg/100g. A low ripening temperature was the main factor responsible for minimising changes in the cod roe composition. The addition of sodium benzoate as a preservative or citric acid to decrease the pH value had a significant effect in maintaining the quality of the cod roes, mainly at high ripening temperature.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lapa-Guimarães J,Trattner S,Pickova Jdoi
10.1016/j.foodchem.2011.05.010subject
Has Abstractpub_date
2011-12-01 00:00:00pages
716-23issue
3eissn
0308-8146issn
1873-7072pii
S0308-8146(11)00699-6journal_volume
129pub_type
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