Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe

摘要

Hoki (Macruronus novaezelandiae) roes were used to produce a salted fermented (jeotgal-like) roe product at 4 degrees C and 25 degrees C. The impact of the fermentation temperature on the microbiological status, proximate analysis, acidity, colour, fatty acid profile and cholesterol content were determined over a 4-week fermentation period. Total bacterial count and total LAB (expressed as log CFU) increased with fermentation time (p 0.001). Fermentation temperature did not affect the proximate analysis, but fermentation time increased both the ash content and decreased the protein and moisture contents in the roe (p 0.001, for all). Products produced at 25 degrees C had a lighter colour (p 0.001) compared to products produced at 4 degrees C. Fermentation did not affect the roe fatty acid profile, but cholesterol content in the roe was reduced (p 0.001) at both fermentation temperatures. Results suggest that fermentation can be a feasible approach to reduce cholesterol levels in fish roe.