Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-04-18 DOI:10.1016/j.ijgfs.2024.100944

Charlotte Vinther Schmidt, Husnain Raza, Karsten Olsen, Ole G. Mouritsen

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Abstract

Roe from marine organisms provides a valuable and nutritious resource as food for humans with a bounty of proteins, essential amino acids, and poly-unsaturated fatty acids with a very favourable n-3/n-6 ratio. Based on an extensive review of the literature, the paper provides information on the proximate composition of water, protein, lipid, carbohydrate, cholesterol, free amino acids, fatty acids, and caloric content as well as data of egg sizes for a wide range of selected roe from different species. The data is collected with a view to guide uses of roe for gastronomic purposes with a focus on taste and texture and to stimulate further research to fill the knowledge gap for a range of species. In particular, it is pointed out that more knowledge about the taste and texture properties of roe can be used to facilitate umamification of plant-rich food.

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鱼类、甲壳类、贻贝、棘皮动物和头足纲动物鱼子的近似营养成分

海洋生物的卵子为人类提供了宝贵的营养资源，富含蛋白质、必需氨基酸和多不饱和脂肪酸（n-3/n-6 比例非常适合）。本文在广泛查阅文献的基础上，提供了有关水、蛋白质、脂质、碳水化合物、胆固醇、游离氨基酸、脂肪酸和热量等近似成分的信息，以及各种不同鱼种精选鱼卵大小的数据。收集这些数据的目的是指导鱼子的美食用途，重点关注鱼子的口感和质地，并促进进一步研究，填补一系列物种的知识空白。特别指出的是，对鱼子的味道和质地特性的更多了解可用于促进富含植物的食物的氨化。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.