Charlotte Vinther Schmidt, Husnain Raza, Karsten Olsen, Ole G. Mouritsen
{"title":"Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods","authors":"Charlotte Vinther Schmidt, Husnain Raza, Karsten Olsen, Ole G. Mouritsen","doi":"10.1016/j.ijgfs.2024.100944","DOIUrl":null,"url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1878450X24000775/pdfft?md5=b0dcaf2a6f449e51796de0cfe826bfe7&pid=1-s2.0-S1878450X24000775-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24000775","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
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.
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.