ArticleFoods (Basel, Switzerland)2020
Comparison of Chemical Composition and Safety Issues in Fish Roe Products: Application of Chemometrics to Chemical Data.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 35 citations in OpenAlex.
- Nutritional Composition, Textural, Histological and Structural Properties of Giant Sea Catfish (Foods (Basel, Switzerland) · 2026Article
- GC-MS-based metabolome classification of sturgeon caviar and fish roe samples reveals unique caviar signatures, interspecies and gender variabilities.Scientific reports · 2026Article
- ProteolyticFrontiers in microbiology · 2026Article
- Nutritional profiling and sensory evaluation of hilsa Tenualosa Ilisha (Hamilton, 1822) eggs roe from three different locations of Bangladesh.Scientific reports · 2025Article
- Investigation of Antioxidant Activity of Protein Hydrolysates from New Zealand Commercial Low-Grade Fish Roes.Marine drugs · 2024Article
- Enzyme-Treated Caviar Prevents UVB Irradiation-Induced Skin Photoaging.Marine drugs · 2022Article
- Estimation of Target Hazard Quotients and Potential Health Risks for Toxic Metals and Other Trace Elements by Consumption of Female Fish Gonads and Testicles.International journal of environmental research and public health · 2022Article
- The Effect of Combined Superheated Steam Roasting and Smoking on the Quality Characteristic of Alaska Pollack (Foods (Basel, Switzerland) · 2021Article
- Evolution of Food Safety Features and Volatile Profile in White Sturgeon Caviar Treated with Different Formulations of Salt and Preservatives during a Long-Term Storage Time.Foods (Basel, Switzerland) · 2021Article
- Investigating the Anti-Aging Effects of Caviar Oil on Human Skin.In vivo (Athens, Greece)Article
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Processed fish roes are acquiring considerable importance in the modern food market, entering more and more often as an ingredient in food preparation and as caviar substitutes. In this study, we defined quality, traceability and safety issues related to processed fish roe products from different species. The results obtained allowed to distinguish eggs originated from different fish species and to discriminate between fish roes and caviar samples obtained from four different sturgeons species. We observed that roes showed a trend of grouping according to ecological and reproductive habits of fish species. We highlighted the differences between eggs originated by farmed and freshwater fish, enriched in n6 polyunsaturated fatty acids (PUFAs), and all the others, in which n3 PUFAs were prevalent. In addition, we evaluated processed fish roes under a food safety point of view, combining microbiological analysis with the determination of organic acids, used in some products as authorized preservatives. Microbiological characterization has proved a general good hygienic level for these products. Organic acids determination showed values in compliance with European Union (EU) regulations in almost of samples; in some cases, we found a mismatch between the organic acids detected and what was reported in labels. Processed fish roes could be considered a safe product that can provide to human nutrition a valuable content of essential fatty acids.
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