Effects of sea trout egg quality on stability of salted roe during cold storage

✍ Scribed by Stodolnik, L. ;Salacki, M. ;Rogozińska, E.

• Publisher: John Wiley and Sons
• Year: 1992
• Tongue: English
• Weight: 454 KB
• Volume: 36
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19920360402

✦ Synopsis

Abstract

Sea trout eggs were salted in NaCl solution after 4 and 14 days of cold storage. The study indicated that the egg resistance to crushing decreased during cold storage from the initial 220 g to 180 g after 14 days. Changes in hardness of the egg membrane accelerated salt diffusion by about 30% to 80% during immersion in NaCl solution. Salting the eggs to 2.3% and 4.0% NaCl content decreased the hardness during cold storage, the decrease being larger in the roe manufactured from a lower quality raw material. In the eggs containing 5.3% and 7.0% NaCl the resistance to crushing increased during storage at 4°C to the extent similar in both egg freshness states obtained prior to salting. The salt content in sea trout eggs ranging from 23% to 7.0% only slightly activated hydrolysis and oxidation of lipid components at 4°C. Lipid oxidation was more rapid in eggs salted after 14 than in those salted after 4 days of storage in ice. Carotenoids of the salted eggs showed a decrease in undesirable cis‐bonds during cold storage. Salting the sea trout eggs after 14 days of storage at 2°C shortened the storage time of the final product at 4°C by at least 1 month as compared to the salted roe kept in ice for 4 days before salting.