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

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

doi:10.1016/j.foodchem.2022.133880

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

Food Chem. 2023 Jan 1:398:133880. doi: 10.1016/j.foodchem.2022.133880. Epub 2022 Aug 8.

Authors

Senni J Bunga¹, Mirja Kaizer Ahmmed², Blair Lawley³, Alan Carne⁴, Alaa El-Din Ahmed Bekhit⁵

Affiliations

¹ Department of Food Science, University of Otago, Dunedin, New Zealand; Kupang State Agricultural Polytechnique, Indonesia.
² Department of Food Science, University of Otago, Dunedin, New Zealand; Department of Fishing and Post-harvest Technology, Faculty of Fisheries, Chittagong Veterinary and Animal Sciences University, Bangladesh.
³ Department of Microbiology, University of Otago, Dunedin, New Zealand.
⁴ Department of Biochemistry, University of Otago, Dunedin, New Zealand.
⁵ Department of Food Science, University of Otago, Dunedin, New Zealand. Electronic address: aladin.bekhit@otago.ac.nz.

PMID: 35986997
DOI: 10.1016/j.foodchem.2022.133880

Abstract

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 (a_w) 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 fermentation time improved polyunsaturated fatty acids (PUFA) content significantly (p < 0.05). Astaxanthin, lutein and phospholipids (PC, LPC, PE, LPE and LPS) concentrations were found to increase, while cholesterol and tocopherol contents were decreased at the end of the fermentation (p < 0.05). This study indicates that the nutritional value of salmon roe can be enhanced by fermentation.

Keywords: carotenoid; fatty acid; fermented roe product; lipidomic analysis; phospholipid; tocopherol.

MeSH terms

Animals
Cholesterol
Fatty Acids*
Fatty Acids, Monounsaturated
Fatty Acids, Unsaturated
Salmon*

Substances

Fatty Acids
Fatty Acids, Monounsaturated
Fatty Acids, Unsaturated
Cholesterol