• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.825-834
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• 2021

This study was conducted to identify the food components and nutrition value of major fish roes on the market in Korea. The proximate compositions of the roes were 60.02-82.85% moisture, 14.61-29.21% protein, 1.24-14.59% lipid and 0.88-1.78% ash. The major total amino acids in the roes were glutamic acid, leucine, aspartic acid, lysine, and alanine. The major fatty acids were 22:6n-3 (docosahexenoic acid, 9.37-32.68%), 16:0 (5.96-21.39%), 18:1n-9 (12.64-25.30%), and 20:5n-3 (eicosapentaenoic acid, 3.79-16.99%). The mean major-mineral levels were phosphorus (291.63 mg/100 g edible portion), potassium (271.00 mg), sodium (175.86 mg), calcium (24.02 mg), and magnesium (22.15 mg). The mean trace-mineral levels were zinc (7.75 mg), iron (3.68 mg), and copper (0.81 mg). The results suggest that these fish roes are good sources of proteins, amino acids, n-3 fatty acids and minerals.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.95-108
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• 2011

The food quality characterization and safety Japanese flying fish roe (JFF-R), capelin roe (C-R), Pacific herring roe (PH-R) were investigated. The size of JFF-R was 1.48-1.93 mm, which was longer than those of C-R and PH-R. The moisture content of JFF-R imported from Peru (JFF-R-P) was 70.3%, which was higher than that of JFF-R imported from China (JFF-R-C) (67.4%), while was lower than that of JFF-R imported from Indonesia (JFF-R-I) (83.3%). However, the salinity of JFF-R-P was 13.6%, which was lower than that of JFF-R-C, while was higher that of JFF-R-I (1.8%). The moisture contents and salinities of the other fish roes were 80.4% and 3.2%, respectively, for capalin roe, and 65.4% and 20.0%, respectively, for Pacific herring roe. According to the results of pH, volatile basic nitrogen content, heavy metal content, viable cell count and coliform group, the fish roes could be used as sanitary sources for preparation of seasoned JFF-R. The major fatty acids of fish roes were 16:0 (27.8-30.5%), 18:1n-9 (7.2-8.0%), 20:5n-3 (5.6-8.2%) and 22:6n-3 (22.0-25.6%) in JFF-R, and 16:1n-7 (6.7-9.3%) as well as these fatty acids in C-R and PH-R. Total amino acid contents of fish roes ranged from 9.44 g/100 g to 10.39 g/100 g and their major amino acids were aspartic acid, glutamic acid, leucine and lysine. The mineral content of JFF-R were higher than those of the other fish roes expected for zinc of JFF-R-I. According to the results of sensory evaluation, the color and texture of JFF-R-P were superior to those of the other fish roes. No difference was, however, found in flavor, among JFF-R-P and the other fish roes.

• Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.25.1-25.8
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• 2016

The fractionation of serine protease inhibitor (SPI) from fish roe extracts was carried out using polyethylene glycol-4000 (PEG4000) precipitation. The protease inhibitory activity of extracts and PEG fractions from Alaska pollock (AP), bastard halibut (BH), skipjack tuna (ST), and yellowfin tuna (YT) roes were determined against target proteases. All of the roe extracts showed inhibitory activity toward bromelain (BR), chymotrypsin (CH), trypsin (TR), papain-EDTA (PED), and alcalase (AL) as target proteases. PEG fractions, which have positive inhibitory activity and high recovery (%), were the PEG1 fraction (0-5 %, w/v) against cysteine proteases (BR and PA) and the PEG4 fraction (20-40 %, w/v) against serine proteases (CH and TR). The strongest specific inhibitory activity toward CH and TR of PEG4 fractions was AP (9278 and 1170 U/mg) followed by ST (6687 and 2064 U/mg), YT (3951 and 1536 U/mg), and BH (538 and 98 U/mg). The inhibitory activity of serine protease in extracts and PEG fractions from fish roe was stronger than that of cysteine protease toward common casein substrate. Therefore, SPI is mainly distributed in fish roe and PEG fractionation effectively isolated the SPI from fish roes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.1
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• pp.1-8
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• 2006

For the effective utilization of tuna processing byproducts such as roes of skipjack tuna (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacores) as a food resource, the roes of skipjack and yellowfin tuna were examined on food component characteristics and also compared to those of Alaska pollack (Theragra chalcogramma). The concentrations of heavy metal in both roe of the skipjack and yellowfin tuna were below the reported safety limits, therefore, these roes appeared to be safe as a raw material for food resource. The contents of crude protein were 21.4% in the skipjack tuna roe and 21.5% in the yellow fin tuna roe, which showed to be the major component in tuna roes. The prominent amino acids of total amino acids were aspartic acid, glutamic acid, leucine and lysine, and these amino acids were comprise to be 38.4-41.2% of total amino acid in both tuna roes. The total lipid content were 2.1 % in the skipjack tuna roe and 2.0% in the yellofin tuna roe. The major component of total lipid was found to be triglyceride in both tuna roes (skipjack tuna roe, 93.3%; yellow fin tuna roe, 92.0%), which was high in the compositions of 16:0, l8:1n-9, and 22:6n-3. The content of DHA in total lipid of the tuna roes (skipjack tuna roe, 29.9%; yellowfin tuna roe, 36.3%) were higher than that of Alaska pollack roe (18.1%). Based on the results of the proximate composition, mineral, amino acid and lipid characteristic, roes of skipjack tuna and yellowfin tuna showed potential as a raw material for food.

• The Journal of Fisheries Business Administration
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• v.38 no.3
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• pp.1-24
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• 2007

This study examines the relative competitive position of korean fisheries products market over period of 2001 to 2005 and selects strategic exported goods from its position provide against concluding FTA agreement with China and Japan. The portfolio approach is used to develope competitiveness-market share matrix. The position of each export countries on the competitiveness market share matrix will be in one of nine cells, with differing implications for their role in korean fisheries products market. Based the competitiveness market share matrix, each export countries are divided into first cell type, third cell type and ninth cell type and the items of ninth cell type are chosen as strategic exportable goods. The results of this study are summarized as follows: First, in the case of each country change aspect, China is trending to decrease quantity but shows number of item that increase gradually with high share still, and look trend that increase third cell type item too gradually, and in case of first cell type item is that competitive position is high more relatively than the Korea. In the case of Japan, ninth cell type item is falling gradually, and share does not show big change generally in case of first cell type item. Second, in the case of strategic exportable goods that analyze using domestic competitive position cell type and MCA with competitive position in domestic fisheries products market and export market, was appear by codfish(frozen), cuttle fish(frozen) etc. in case with China, and by mackerel(frozen), other sea bream(frozen), laver(dry), bathing(dry) etc. in case with Japan. And analyzed goods that have all export competitive advantages in both countries are roes of alaska pollack(frozen), other roes of fish(except frozen roes of alaska pollack), squid(frozen) etc.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.3
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• pp.230-237
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• 2018

This study investigated the food and nutritional characteristics of alkaline-insoluble fractions (AIFs) recovered from bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST) roes using the alkaline solubilization. The moisture content of AIFs ranged from 4.8% to 12.8%, and ST provided significantly better yields (9.5 for STAIF-11 and 7.1 g/100 g roe for STAIF-12) than did BH (P<0.05). The protein content of AIFs ranged from 71.7% to 79.2%, with the highest level yielded by STAIF-11 (6.8 g/100 g roe). The crude fat content of AIFs was 10.9-14.3% and the mineral content was 0.7-3.4%. The major mineral components of AIFs were sulfur, sodium, potassium, and phosphorus. Color values showed that BHAIFs were significantly brighter than STAIFs. Total contents of essential amino acids were significantly higher in STAIFs (47.5-49.5%) than in BHAIFs. The major essential amino acids found in AIFs from both sources were Val, Leu, Lys, and Arg. Therefore, AIFs were significantly superior to whole BH roe in terms of physicochemical and nutritional status, and we identified species-specific differences between BH and ST. Protein is a major component of AIFs recovered from fish roes, which suggests that they have potential for use as a protein source.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.4
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• pp.351-361
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• 2018

This study investigated the potential of collagenous protein fractions (CPFs) as functional foods. The specific CPFs studied were recovered from the roe of bastard halibut (BH), Paralichthys olivaceus; skipjack tuna (ST), Katsuwonus pelamis; and yellowfin tuna (YT), Thunnus albacares through the alkaline solubilization process at pH 11 and 12. The buffer capacity, water-holding capacity and solubility of CPFs with pH-shift treatment were significantly better at alkaline pH (10-12) than at acidic pH (2.0). At pH-shift treatment (pH 2 and 12), the foaming capacities of CPFs from ST and YT were improved compared to those of controls, but they were unstable compared to BH CPFs. The emulsifying activity index (EAI, $m^2/g$ protein) of CPFs (controls) was 16.0-21.1 for BH, 20.1-23.9 for ST and 9.3-13.7 for YT (P<0.05). CPFs adjusted to pH 12 showed improved EAI and YT CPFs showed significantly greater emulsifying ability than those from BH and ST. CPFs recovered from fish roe are not only protein sources but also have a wide range of food functionalities, confirming the high availability of fish sausage and surimi-based products as protein or reinforcing materials for functional foods and alternative raw materials.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.694-706
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• 2017

This study evaluated the protein recovery, functional properties and biological activity of isolate processed water (IPW) generated in the preparation of protein isolates from fish roes (BH, bastard halibut Paralichthys olivaceus; ST, skipjack tuna Katsuwonus pelamis; YT, yellowfin tuna Thunnus albacares) by an isoelectric solubilization and precipitation process. The IPWs contained 2.7-5.4 mg/mL of protein, and the protein losses were 8-21% (P<0.05). The form capacity of IPW-3 for BH and ST, and IPW-4 for YT was 155, 194, and 164%, respectively. The emulsifying activity index ($27-43m^2/g$) of the YT-IPWs was the strongest, followed by ST ($7-29m^2/g$) and BH ($10-19m^2/g$). The 2,2-diphenyl-1-picrylhydrazyl scavenging activities of IPW-1 and -3 were higher than those of IPW-2 and -4. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid scavenging activity ($IC_{50}$, mg/mL) of IPW-2 and -4 was 0.03 mg/mL for BH, 0.04-0.08 mg/mL for ST, and 0.04-0.07 mg/mL for YT. BH IPW-3 had the strongest reducing power (0.41 mg/mL) and superoxide dismutase-like activity (1.68 mg/mL). The angiotensin-I converting enzyme inhibitory activity of IPW-3 was the highest for ST (1.52 mg/mL), followed by BH and YT. The common predominant amino acids in the IPWs were the essential amino acids Val, Leu, Lys, and Arg and the non-essential amino acids Ser, Glu, and Ala.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.4
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• pp.583-587
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• 2020

Imitation fish roe (IFR) based on calcium alginate hydrogels (CAG) can be heat treated for sterilization and salted to prolong the shelf life. However, these processes change the physical properties of IFR, and it is necessary to minimize these changes. In this study, we investigated the effects of xanthan gum (XG) treatment on the quality and stability of IFR. Both non-XG and XG-treated IFRs were treated with boiling water (95℃), sodium chloride (0.5-2.0%, w/v), and autoclaving. The non-XG treated IFR shrunk slightly after the boiling water and autoclaving processes. By comparison, shrinkage of the XG-treated IFR after autoclaving was significantly reduced. The sphericity of the non-XG treated IFR was reduced by the boiling water, sodium chloride, and autoclaving treatment. However, the sphericity of the XG-treated IFR was maintained by 90% or more, preserving the IFR shape at a level visually recognized as spherical. In addition, unlike the non-XG treated IFR, the XG-treated IFR showed high rupture strength even after the salt and heat treatments. Our findings provide useful information for the industrialization of IFR based on CAG with heat and salt treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.96-103
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• 2006

Alaska pollock roe is mainly used as the production salted instead of salt-seasoned seafood (Myungranjeot). Alaska pollock roes with broken egg membrane are usually discarded as a waste product. In order to utilize the broken roes of Alaska pollock, imitated fish sausage was manufactured for commercial production. Hardness, cohesiveness, elasticity, brittleness, and gumminess of Alaka pollock roe sausage were evaluated based on mixture design and regression models. The higher amounts of carrageenan and tile lower amounts of starch caused the higher the texture intensity of Alaska pollock roe sausage. The pHs of control, vacuum and $N_2$ packages, increased up to 6.28, 6.23 and 6.24, respectively, during 4 months storage and then decreased. The values of volatile basic nitrogen (VBN), thiobarbituric acid (TBA), and total viable cell counts increased during storage periods, while the parameters were higher in control than in vacuum and Na packages. Coliform bacteria was not detected in all treatments during storage periods.