Front Cover -- Fish Roe -- Copyright Page -- Dedication -- Contents -- List of contributors -- Preface -- 1 Introduction to world production of fish roe and processing -- 1.1 Introduction -- 1.1.1 Fish caviar -- 1.1.2 Different types of fish roe products -- 1.1.2.1 Sturgeon caviar -- 1.1.2.2 Imitation caviar from other fish species -- 1.1.2.3 Catfish roe -- 1.1.2.4 Red salmon caviar (ikura) -- 1.1.2.4.1 Other salmon roe products -- 1.1.3 Manufacturing of other roe products -- 1.1.3.1 Lumpfish caviar -- 1.1.3.2 Flying fish roe (or tobiko) -- 1.1.3.3 Whitefish roe -- 1.1.3.4 Cod roe -- 1.1.3.5 Shad roe -- 1.1.3.6 Mullet roe -- 1.1.3.7 Herring roe or kazunoko -- 1.1.3.8 Kazunoko kombu (herring roe) -- 1.1.3.9 Pollock roe -- 1.1.3.10 Hake roe -- 1.1.3.11 Rock sole roe -- 1.1.3.12 Sea urchin roe -- 1.1.3.13 Sea cucumber roe -- 1.1.3.14 Crustacean roe -- 1.1.4 Worldwide market of roe products -- 1.1.5 Composition of different fish roe products -- 1.1.5.1 Proximate composition -- 1.1.5.2 Lipid composition -- 1.1.5.3 Cholesterol content -- 1.1.5.4 Fatty acid composition -- 1.1.5.5 Vitamin content -- 1.1.5.6 Amino acid composition -- 1.1.5.7 Nutrient density of fish roe products -- 1.1.6 Processing of fish and fish roe products -- 1.1.6.1 Separation of eggs from skein -- 1.1.6.2 Brining and curing processes -- 1.1.6.3 Grading and quality attributes of roe products -- 1.1.6.4 Packaging -- 1.1.6.5 Food safety issues and solutions -- 1.2 Conclusion -- References -- 2 The biology of making an egg: a fish's perspective -- 2.1 Introduction -- 2.2 Reproductive cycles -- 2.2.1 Oogenesis -- 2.2.2 Life history strategies -- 2.2.3 Lipoproteins are key to nutrient stock-piling in the oocyte -- 2.2.4 Endocrine regulation of oogenesis and hepatic lipoprotein synthesis -- 2.2.5 Posttranslational modification of vitellogenins.

2.3 Yolk proteins and yolk lipids: accrual into the oocyte -- 2.3.1 Lipid uptake -- 2.3.2 Vitellogenin uptake and its proteolysis into yolk protein -- 2.3.3 Final oocyte maturation: a time of rapid change in germ cell morphology and biochemistry -- 2.3.4 Designer eggs? -- 2.4 Effect of broodstock diets -- 2.4.1 Lipid composition is affected by broodstock diets -- 2.4.2 Color of fish roe is affected by broodstock diets -- 2.4.3 Lipoproteins as transporters of "novel compounds" -- 2.5 Concluding remarks -- References -- 3 Composition and nutrition of fish roes -- 3.1 Introduction -- 3.2 Processing of fish roe and its products -- 3.2.1 Salting -- 3.2.1.1 Salted eggs/roe -- 3.2.1.2 Salted-dried roe -- 3.2.1.3 Salted-fermented roe -- 3.2.2 Curing -- 3.2.3 Smoking -- 3.2.4 Freeze-drying -- 3.3 Composition of fresh and processed fish roes -- 3.3.1 Proximate composition of fish roe -- 3.3.2 Lipid -- 3.3.3 Fatty acids -- 3.3.4 Cholesterol and cholesterol oxidation -- 3.3.5 Vitamins and minerals -- 3.3.5.1 Vitamins -- 3.3.5.2 Minerals -- 3.3.6 Carotenoids -- 3.4 Fish roe as a potential bioactive source -- 3.4.1 Bioactive peptide/protein hydrolysate -- 3.4.2 Protease inhibitors -- 3.4.3 Lectins -- 3.5 Associated changes after processing -- 3.5.1 Biochemical changes -- 3.5.2 Oxidative Lipid -- 3.5.3 Protein degradation -- 3.6 Quality and shelf life attributes of roe products -- 3.7 Microbiological issues -- 3.8 Health benefits of fish roe and its products -- 3.9 Food safety concerns -- References -- 4 Fish roe phospholipids and health: composition, extraction, storage and brain health application -- 4.1 Introduction -- 4.2 Types and structure of roe phospholipid -- 4.3 Properties of roe phospholipid -- 4.4 Lipid composition of fish roe -- 4.5 Roe phospholipid extraction, separation and quantification technologies -- 4.5.1 Extraction -- 4.5.1.1 Solvent extraction.

4.5.1.1.1 Single solvent extraction -- 4.5.1.1.2 Multiple solvent extraction -- 4.5.1.1.3 Solid-phase extraction -- 4.5.1.2 Nonsolvent extraction -- 4.5.1.3 Other extraction methods -- 4.5.1.3.1 Super/subcritical fluid extraction -- 4.5.1.3.2 Pulsed electric fields extraction -- 4.5.1.3.3 Enzyme-assisted extraction -- 4.5.1.3.4 Ultrasound-assisted extraction -- 4.5.1.3.5 Microwave-assisted extraction -- 4.5.2 Qualitative and quantitative analysis of phospholipids -- 4.5.2.1 Thin-layer chromatography -- 4.5.2.2 High-performance thin-layer chromatography -- 4.5.2.3 High-performance liquid chromatography -- 4.5.2.4 Gas chromatography -- 4.5.2.5 Supercritical fluid chromatography -- 4.5.2.6 Nuclear magnetic resonance spectroscopy -- 4.5.2.7 Vibrational spectroscopy -- 4.5.2.7.1 FT-Raman spectroscopy -- 4.5.2.7.2 FT-IR spectroscopy -- 4.6 Changes with species, processing and storage -- 4.7 Health benefits of roe phospholipid -- 4.7.1 Neurological health -- 4.7.1.1 Human brain and n-3 fatty acids -- 4.7.1.2 Fish roe as brain food -- 4.7.2 Other health benefits -- 4.8 Safety of consuming roe phospholipid -- 4.9 Conclusion -- References -- 5 Fish roe from sea urchin: composition, processing, and quality aspects -- 5.1 Introduction -- 5.2 Sea urchin fisheries globally -- 5.3 Sea urchin biology and ecology -- 5.3.1 Sea urchin taxonomy and anatomy -- 5.4 Composition of sea urchin roe -- 5.4.1 Proximate composition -- 5.4.2 Fatty acid composition -- 5.4.3 Amino acid composition -- 5.4.4 Other nutrients -- 5.5 New Zealand sea urchin Evechinus chloroticus -- 5.6 Biochemical composition of sea urchin gonad -- 5.7 Sea urchin quality assessment -- 5.7.1 Roe qualities required by the market -- 5.7.1.1 Nucleotide derivatives as indicators of freshness and gonad quality -- 5.8 Factors affecting gonad yield and quality -- 5.8.1 Sea urchin size -- 5.8.2 Sea urchin gender.

5.8.3 Sea urchin sexual maturity and season -- 5.8.4 Processing and handling -- 5.8.5 Prevention of fluid leakage from processed roe -- 5.8.6 Firming agents -- 5.8.7 Further processing -- 5.9 Quality evaluation of sea urchin roes -- 5.9.1 Sensory evaluation of sea urchin roe -- 5.10 Health aspects of sea urchin roe -- 5.11 Conclusions -- References -- 6 Caviar: processing, composition, safety, and sensory attributes -- 6.1 Introduction -- 6.2 Caviar manufacturing -- 6.2.1 Processing -- 6.2.2 Ovary grading -- 6.2.3 Screening -- 6.2.4 Salting -- 6.2.5 Draining -- 6.2.6 Packaging -- 6.2.7 Pasteurization -- 6.3 Composition -- 6.3.1 Proximate analysis -- 6.3.2 Amino acids -- 6.3.3 Fatty acids -- 6.3.4 Trace elements -- 6.4 Safety of caviar -- 6.4.1 Heavy metals -- 6.4.2 Microbiological issues -- 6.5 Sensory evaluation of caviar and consumers issues -- 6.6 Global issues and future prospects -- References -- 7 Fish roe products of Japan -- 7.1 Overview of the use of edible fish roe in Japan -- 7.2 Raw material supply and production status of fish roe products in Japan -- 7.2.1 The production volume of fish roe products -- 7.2.2 Walleye pollock roe products -- 7.2.3 Salmon roe products -- 7.2.4 Pacific herring roe products -- 7.3 Manufacturing of fish roe products -- 7.3.1 Characteristics of fish roe used in manufacturing -- 7.3.2 Quality of walleye pollock roe as a processing material -- 7.3.2.1 Salted roe of walleye pollock (Tarako) -- 7.3.2.2 Spicy seasoned pollock roe (Karashi-Mentaiko) -- 7.3.3 Salted salmon roe -- 7.3.3.1 Salted salmon individual egg (Ikura) -- 7.3.3.2 Salted salmon roe (Sujiko) -- 7.3.4 Salted herring roe (Kazunoko) -- 7.3.5 Salted and dried gray mullet roe (Karasumi) -- 7.3.6 Herring roes with kelp (Komochi-konbu) -- 7.3.7 Other fish roe products -- 7.3.8 Fish roe as an ingredient of processed food and seasoning.

7.4 Food additives for fish roe processing -- 7.4.1 List of food additives used in fish roe production -- 7.4.2 Sodium nitrite as a color fixative and antibacterial agent -- 7.4.3 Food additives for bleaching fish roes -- 7.4.4 Food colorants -- 7.5 Factors affecting the quality of fish roe products -- 7.5.1 General qualities affected by freshness of the roes -- 7.5.2 Quality attributes affected by sexual maturity of the roes -- 7.5.2.1 Texture -- 7.5.2.2 Taste -- 7.5.3 Freezing and storage conditions of the final products -- 7.5.3.1 Quality control during cold storage -- 7.5.3.2 Freezing conditions -- 7.5.3.3 Cold storage conditions -- 7.6 Nutritional value of Japanese fish roe products -- 7.6.1 Introduction -- 7.6.2 Protein and amino acids -- 7.6.3 Lipid -- 7.6.4 Fatty acids -- 7.6.4.1 Fatty acid composition -- 7.6.4.2 Health benefits of polyunsaturated fatty acids -- 7.6.4.3 Fish roe products as functional foods containing poly-unsaturated fatty acid -- 7.6.5 Cholesterol -- 7.6.6 Carotenoid -- 7.7 Hygiene management of fish roe products -- 7.7.1 Response to hazardous factors in fish roe processing -- 7.7.1.1 Elimination of food poisoning bacteria -- 7.7.1.2 Elimination of Anisakis contamination -- 7.7.1.3 Histamine contamination -- 7.7.2 Quality control of water -- 7.8 Food hypersensitivity induced by ingestion of fish roe -- 7.8.1 Frequency of seafood and fish roe allergies in Japan -- 7.8.2 Allergen contained in fish roes -- 7.8.3 Fish roe products inducing food allergies -- 7.8.4 IgE cross-reactivity among fish roe products -- 7.9 Conclusion -- References -- 8 Fish roe products: Asian perspective -- 8.1 Introduction -- 8.2 Production of fish roe products in Asian countries -- 8.2.1 Fish roe products -- 8.2.1.1 Processed/semiprocessed roe products -- 8.2.1.1.1 Salt-cured caviar in Asian countries.

8.2.1.1.2 Dried flying fish roe (Tobiko) in Indonesia.