Bunga, SJAhmmed, MirjaLawley, BCarne, ABekhit, AE-DA2024-08-132022-08-082023-01-012022-08-050308-814635986997 (pubmed)https://hdl.handle.net/10182/17436A jeotgal-like product was processed from Chinook salmon (Oncorrhynchus tshawytscha) roe. Physicochemical, biochemical, and microbiological compositions were studied during 30 days of fermentation. Fermentation decreased water activity (aw) and pH value. Total bacterial and LAB counts (log CFU/g) increased up to 12 days of processing and then no further changes occurred. Saturated fatty acids (SFA) decreased (p < 0.05), monounsaturated fatty acids (MUFA) did not change (p > 0.05), whereas fermentation time improved polyunsaturated fatty acids (PUFA) content significantly (p < 0.05). Astaxanthin, lutein and phospholipids (PC, LPC, PE, LPE and LPS) concentrations were found to increase, while cholesterol and tocopherol contents were decreased at the end of the fermentation (p < 0.05). This study indicates that the nutritional value of salmon roe can be enhanced by fermentation.8 pagesPrint-Electronicen© 2022 Elsevier Ltd. All rights reserved.carotenoidfatty acidfermented roe productlipidomic analysisphospholipidtocopherolAnimalsSalmonCholesterolFatty AcidsFatty Acids, UnsaturatedFatty Acids, MonounsaturatedJournal Article10.1016/j.foodchem.2022.1338801873-7072ANZSRC::300602 Food chemistry and food sensory scienceANZSRC::300607 Food technologyANZSRC::300504 Fish physiology and geneticsANZSRC::300501 AquacultureANZSRC::300502 Aquaculture and fisheries stock assessmentANZSRC::300604 Food packaging, preservation and processingANZSRC::3006 Food sciences