Next Article in Journal
Optimization Ultrasound-Assisted Deep Eutectic Solvent Extraction of Anthocyanins from Raspberry Using Response Surface Methodology Coupled with Genetic Algorithm
Next Article in Special Issue
Effects of Industrial Processing on Pesticide Multiresidues Transfer from Raw Tomatoes to Processed Products
Previous Article in Journal
Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides
Previous Article in Special Issue
Characterization of Local Products for Their Industrial Use: The Case of Italian Potato Cultivars Analyzed by Untargeted and Targeted Methodologies
Open AccessArticle

Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus

1
Department of Life and Environmental Science, Food Toxicology Unit, University of Cagliari, University Campus of Monserrato, SS 554, 09042 Cagliari, Italy
2
Department of Life and Environmental Science, Biology Section, University of Cagliari, via Tommaso Fiorelli 2, 09126 Cagliari, Italy
*
Author to whom correspondence should be addressed.
Foods 2020, 9(10), 1408; https://doi.org/10.3390/foods9101408
Received: 11 August 2020 / Revised: 28 September 2020 / Accepted: 30 September 2020 / Published: 4 October 2020
Bottarga is a high-priced delicacy with high nutritional value, and, in Italy, bottarga from mullets has been recognized to be a traditional food product. The flathead grey mullet Mugil cephalus and the thinlip grey mullet Liza ramada are the main cultured grey mullets in the Mediterranean Sea. In this study, fresh roe and bottarga from these two species were investigated to evaluate the influence of the technological process and the species on their biochemical composition and health advantages. The 1 h/200 g salting-out step did not increase the levels of NaCl in the bottarga, although it highly decreased the levels of some heavy metals like Cu and Al. Processing of fresh roe in bottarga led to an essential modification of the lipid fraction, following a general series of monousatturated fatty acid (MUFA)> poliunsutturated fatti acid (PUFA) > saturated fatty acid (SAFA) and an increase in both ω3 and ω6 in Liza ramada. Moreover, bottarga showed higher levels of squalene and cholesterol and an increased Essential Amino Acid/Total Amino Acid ratio (EAA/TAA) in both species. In addition to the nutritional benefits for the consumer, the process proposed in this study may represent a reliable tool for local producers to obtain a final bottarga with both a reproducible biochemical composition and organoleptic characteristics. View Full-Text
Keywords: bottarga; salting-out; food processing; lipid composition; squalene; metals; PCA bottarga; salting-out; food processing; lipid composition; squalene; metals; PCA
Show Figures

Graphical abstract

MDPI and ACS Style

Corrias, F.; Atzei, A.; Giglioli, A.; Pasquini, V.; Cau, A.; Addis, P.; Sarais, G.; Angioni, A. Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus. Foods 2020, 9, 1408. https://doi.org/10.3390/foods9101408

AMA Style

Corrias F, Atzei A, Giglioli A, Pasquini V, Cau A, Addis P, Sarais G, Angioni A. Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus. Foods. 2020; 9(10):1408. https://doi.org/10.3390/foods9101408

Chicago/Turabian Style

Corrias, Francesco; Atzei, Alessandro; Giglioli, Angelica; Pasquini, Viviana; Cau, Alessandro; Addis, Piero; Sarais, Giorga; Angioni, Alberto. 2020. "Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus" Foods 9, no. 10: 1408. https://doi.org/10.3390/foods9101408

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop