Fish Roe: Biochemistry, Products, and Safety provides coverage of the components available in fish roe and highlights their biological and nutritional effects. In addition, the book 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. Other sections explore the processing of traditional fish roe products from Europe, Asia and the Middle East, where fish roe is traditionally consumed and the sensory and safety attributes of fish roe. This resource will be a welcomed guide for product and process developers, food scientists, chemists, food process engineers, researchers and students in the field of seafood science.
- Reviews the composition of fish roe and their products
- Evaluates the biological and nutritional aspects of components found in fish roe and their products
- Presents extensive information on the processing and safety of fish roe products
- Analyzes the impact of processing on the nutrition and safety of fish roe products
Table of Contents
1. Introduction for world production of fish roe and processing, highlighting importance of the fish roe and fig eggs products2. Biochemical and biological components in fish roe, yolk composition (fatty acids, fat content) and yolk protein biology (generically; different types of yolk proteins) and add our recent data on how the lipids get into the egg. Early development and highlight the fate of the yolk and lipids during this early ontogeny
3. Composition and nutrition of fish roes. Effects of processing.