Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe

Abstract

Hoki (Macruronus novaezelandiae) roes were used to produce a salted fermented (jeotgal-like) roe product at 4 °C and 25 °C. The impact of the fermentation temperature on the microbiological status, proximate analysis, acidity, colour, fatty acid profile and cholesterol content were determined over a 4-week fermentation period. Total bacterial count and total LAB (expressed as log CFU) increased with fermentation time (p < 0.001). Fermentation temperature did not affect the proximate analysis, but fermentation time increased both the ash content and decreased the protein and moisture contents in the roe (p < 0.001, for all). Products produced at 25 °C had a lighter colour (p < 0.001) compared to products produced at 4 °C. Fermentation did not affect the roe fatty acid profile, but cholesterol content in the roe was reduced (p < 0.001) at both fermentation temperatures. Results suggest that fermentation can be a feasible approach to reduce cholesterol levels in fish roe.

Keywords: Cholesterol; Fatty acids; Fermentation; Hoki roe; Proximate analysis.