Effect of salted-drying on bioactive compounds and microbiological changes during the processing of karasumi-like Chinook salmon (Oncorhynchus tshawytscha) roe product

Senni Bunga; Mirja Kaizer Ahmmed; Alan Carne; Alaa El-Din Ahmed Bekhit

doi:10.1016/j.foodchem.2021.129780

Effect of salted-drying on bioactive compounds and microbiological changes during the processing of karasumi-like Chinook salmon (Oncorhynchus tshawytscha) roe product

Food Chem. 2021 Apr 20:357:129780. doi: 10.1016/j.foodchem.2021.129780. Online ahead of print.

Authors

Senni Bunga¹, Mirja Kaizer Ahmmed², Alan Carne³, Alaa El-Din Ahmed Bekhit⁴

Affiliations

¹ Department of Food Sciences, University of Otago, New Zealand; Politeknik Pertanian Negeri Kupang, Indonesia.
² Department of Food Sciences, University of Otago, New Zealand; Department of Fishing and Post-harvest Technology, Faculty of Fisheries, Chittagong Veterinary and Animal Sciences University, Bangladesh.
³ Department of Biochemistry, University of Otago, New Zealand.
⁴ Department of Food Sciences, University of Otago, New Zealand. Electronic address: aladin.bekhit@otago.ac.nz.

PMID: 33892354
DOI: 10.1016/j.foodchem.2021.129780

Abstract

The physicochemical, biochemical and microbiological changes of karasumi-like Chinook salmon (Oncorrhynchus tshawytscha) roe were determined during 20 days of salted-drying processing. Colour parameters (L*, a*, and b*), water activity (a_w) and the pH value decreased at the end of the processing. Total bacterial and LAB counts (log CFU/g) varied over the processing period. Saturated fatty acids, such as palmitic acid (C16:0) and stearic acid (C18:0), and unsaturated fatty acids such as palmitoleic acid (C16:1), oleic acid (C18:1), and arachidonic acid (C20: 4), were significantly decreased (p < 0.05), but conversely, gamma-linolenic acid (C18:3), and eicosapentaenoic acid (C22:5) were increased (p < 0.05) by salted-drying time. Cholesterol and tocopherol contents were reduced, while the astaxanthin and lutein contents were increased (P < 0.05) during the salted-drying process. Salmon karasumi-like product is a high nutrition product that contains a substantial content of functional compounds.

Keywords: Biochemical; Colour parameters; Microbiological changes; Physicochemical; Salmon roe; Salted-drying.