Caviar and fish roe

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Volumn , Issue , 2005, Pages 2867-2886

  Bledsoe, Gleyn ^a   Rasco, Barbara ^b  

^a MICHIGAN STATE UNIVERSITY   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FISH; INTERNATIONAL TRADE; SHELLFISH;

AQUATIC INVERTEBRATES; FISH EGGS; FISH ROE; INTERNATIONAL MARKETS; TRADITIONAL FOOD;

FISH PRODUCTS;

EID: 85058741949     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (28)

1. Keyvanfar, A., Rochu, D, Fine, JM. 1988. Comparative study of sturgeon oocyte soluble proteins by isoelectric focusing. Comp. Biochem. Physiol. 90B:393-396.
2. DeSalle, R, Berstein, V. 16.PCR identification of black caviar. Nature. 381:197-198.
3. Passy, C. 001.Caviar on the cheap. Wall Street Journal. February, 2001. V 1, 12.
4. Saffron, I. 2002. Caviar-The Strange History and Uncertain Future of the World’s Most Coveted Delicacy. Broadway Books, New York.
5. Speers, L, Wetzler, A, Pikitch, E, Lauck, L, Spruill, V, Crownover, S. 2002. Letter to Robert Gabel, Chief, Division of Scientific Authority U.S. Fish and Wildlife Service, Arlington, VA. October, 28, 2002.
6. Bledsoe, GE, Bledsoe, CD, Rasco, BA. 2003. Caviars and fish roe products. Critical Reviews in Food Science and Nutrition, 43(3):317-356.
7. Einion, I. 2002. Caspian countries attempt to avoid caviar ban. FIS Com. January 7. 2002.
8. Logan, SH, Johnson, WE and Doroshov, SI. 1995. Economics of joint production of sturgeon (Acipenser transmontanus Richardson) and roe for caviar. Aquaculture. 130:299-316.
9. Wade, EM, Fadel, JG. 1997. Optimization of caviar and meat production from white sturgeon (Acipenser transmontanus). Agricultural Systems. 54(1):1-21.
10. Iverson, ES. 1990. Fishing for black gold. Sea Frontiers. May-June. pp. 227.
11. Sternin, V, Dore, I. 1993. Caviar: The Resource Book. Cultura Enterprises, Stanwood, WA.
12. Chen, IC, Chapman, FA, Wei, CI, Portier, KM, O’Keefe, SF. 1995. Differentiation of cultured and wild sturgeon (Acipenser oxyrinchus desotoi) based on fatty acid composition. J. Food Sci. 60(3):631-635.
13. Eun, JB., Chung, JJ, Hernsberger, JO. 1994. Chemical composition and micro flora of channel catfish (Ictalurus punctatus) roe and swim bladder. J. Agric. Food Chem. 42:714-717.
14. Power, L., Voight, MN. 1992. Process for preparing lumpfish roe caviar from non-cured roe. Process Technology (III). Food Science Program, Biochemistry Department, Memorial University, St. John’s Newfoundland, CN. A1B 3X9.
15. Tocher, DS, Sargent, JR. 1984. Analysis of lipids and fatty acids in ripe roes of some Northwest European marine fish. Lipids. 19(7):492-499.
16. Kaitaranta, JK. 1980. Lipids and fatty acids of a white fish (Corengus albula) flesh and roe. J. Sci. Food Agric. 31:1303-1308.
17. Kaitaranta, JK, Ackman, RG. 1981. Total lipids and lipid classes of fish roe. Comp. Biochem. Physiol. 69B:725-729.
18. Mendez, E, Fernandez, M, Pazo, G., Grompone, MA. 1992. Hake roe lipids, composition and changes following cooking. Food Chemistry. 45:179-181.
19. Lu, JY., Ma, YM, Williams, C, Chung, RA. 1979. Fatty and amino acid composition of salted mullet roe. J. Food Sci. 44:676-677.
20. Body, DR. 1989. The lipid composition of o the roe tissues from four common New Zealand marine fish species. J. Food Composition and Analysis. 2:350-355.
21. Body, DR. 1985. The composition of orange roughy (Hoplostethus atlanticus) roe lipids. J. Sci Food Agric. 36:679-684.
22. Koizumi, C, Nonaka, J. 1974. Pink color fixation of the salted product of Alaska Pollock roe with nicotinic acid and nicotinamide. Bulletin of the Japanese Society of Scientific Fisheries. 40(8):789-797.
23. Ang, CYW, Liu, KL, Huang, YW. 1999. Asian Foods. Science and Technology. Technomic Pub. Co., Inc. Lancaster, PA.
24. Iwasaki, M, Harada, R. 1985. Proximate and amino acid composition of the roe and muscle of selected marine species. J. Food Science. 50(6):1585-1587.
25. Ishii, K, Okajima, H, Okada, Y, Watanabe J. 1987. Studies on furan fatty acids of salmon roe phospholipids. J. Biochem. 103:836-839.
26. Huang, Y, Rogers, RM, Wenz, MA, Cavinato, AG, Mayes, DM, Bledsoe, GE, Rasco BA. 2001. Detection of sodium chloride in cured salmon roe by SW-NIR spectroscopy. J. Agri. Food Chem. 49:4161-4167.
27. Al-Holy, M., Lin, M. and Rasco, A. 2005. Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar using a combination of nisin with chemical antimicrobials or moderate heat. J. Food Protection. 68(3):512-520.
28. FDA, 2001. Fish and Fishery Products Hazards and Control Guide. Third Edition Office of Seafood, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Public Health Service, Department of Health and Human Services, Washington, DC.