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International Journal of Food Properties
Year: 2008  |  Volume: 11  |  Issue: 3  |  Page No.: 669 - 677

Comparison of Proximate, Fatty Acid and Amino Acid Compositions of Various Types of Fish Roes

Suhendan Mol and Sabahat Turan    

Abstract: Proximate compositions, amino acid compositions and fatty acid compositions of fish roe have been measured and compared. Glutamic acid, aspartic acid, lysine, and serine have been the major amino acids. However, Imperial-type caviar has also included higher amounts of tryptophan (p < 0.05). Essential /Nonessential (E/NE) ratio has been found to be between 0.93 - 1.23, and n3/n6 ratio has been found to be 2.56-8.06. Major fatty acids were C16:0, C18:1 n9c, C16:1 n7, C20:5n3, and C22:6 n3. Fish roes contain high amount of lipids and energy, however, they are also rich sources of unsaturated fatty acids, proteins and amino acids.

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