[4-1330-C] Functional/Wellness Foods & Nutrition (1)

[4-1330-C-02] Colour and Chemical Composition of Karasumi-like Chinook salmon (O. tshawytscha) Roe Relevant to its Quality

*Senni Bunga^1,3, John Birch¹, Alan Carne², Alaa El-Din A Bekhit¹ (1. Departement of Food Science, University of Otago, New Zealand(New Zealand), 2. Department of Biochemistry, University of Otago, New Zealand(New Zealand), 3. Indonesia Endowment for Education (LPDP), Indonesia(Indonesia))

キーワード：Salmon roe, fermentation, colour, chemical composition

Salt drying of fish products has been used as a food preservation method since ancient times for the production of shelf-stable products. Chinook salmon (O. tshawytscha) fish roe was used to produce a salted-dried (Karasumi-like) roe product. The changes in colour properties and chemical compositions (proximate, pH, water activity, salt content, and acidity value) were studied over 20 days of salt-drying at 4°C. Results showed that redness (a*) and yellowness (b*) were decreased gradually in value from 15.76 (at day 0) to 23.88 (at day 20) and from 24.88 (at day 0) to 3.44 (at day 20), respectively. Protein, lipid, ash, carbohydrate, salt content, and acidity value were higher (P < 0.05) after salted-drying. The water activity decreased from 0.98 (at day 0) to 0.82 (at day 20). The pH value fluctuated but was overall lower at the end of the processing step. This study highlighted the potential for converting raw or frozen salmon roe into a salted-dried product with added value, that may have beneficial effects on the nutritional and functional characteristics of the processed product.