Fish Roe

Fish Roe

Biochemistry, Products, and Safety

1st Edition - August 1, 2022

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  • Editor: Alaa El-Din (Aladin) Bekhit
  • Paperback ISBN: 9780128198933

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Fish Roe: Biochemistry, Products, and Safety provides coverage of the components available in fish roe and highlights their biological and nutritional effects. In addition, the book explores fish roe products and their safety while also providing coverage of the bioactives that are naturally available in fish roe or generated during processing. Other sections explore the processing of traditional fish roe products from Europe, Asia and the Middle East, where fish roe is traditionally consumed and the sensory and safety attributes of fish roe. This resource will be a welcomed guide for product and process developers, food scientists, chemists, food process engineers, researchers and students in the field of seafood science.

Key Features

  • Reviews the composition of fish roe and their products
  • Evaluates the biological and nutritional aspects of components found in fish roe and their products
  • Presents extensive information on the processing and safety of fish roe products
  • Analyzes the impact of processing on the nutrition and safety of fish roe products


Product and process developers, food scientists, chemists, food process engineers, researchers and students in the field of seafood science

Table of Contents

  • 1. Introduction for world production of fish roe and processing, highlighting importance of the fish roe and fig eggs products
    2. Biochemical and biological components in fish roe, yolk composition (fatty acids, fat content) and yolk protein biology (generically; different types of yolk proteins) and add our recent data on how the lipids get into the egg. Early development and highlight the fate of the yolk and lipids during this early ontogeny
    3. Composition and nutrition of fish roes. Effects of processing.

Product details

  • No. of pages: 485
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: August 1, 2022
  • Imprint: Academic Press
  • Paperback ISBN: 9780128198933

About the Editor

Alaa El-Din (Aladin) Bekhit

Dr. Bekhit earned his PhD in Biochemistry from Lincoln University, New Zealand in 2004. His PhD research investigated the role of metmyoglobin reducing activity in the maintenance of fresh meat colour. He obtained his MSc in Food Process Engineering from the University of Reading, UK in 1994. Aladin is an Associate Professor at the Food Science department, University of Otago, New Zealand. He also holds an Honorary Distinguished Professor posts in the Food Science and Pharmacy college, Xinjiang Agricultural University; Shanxi University of Technology; and the Chinese Academy of Agricultural Sciences (CAAS); Honorary Associate Professor in College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi; and Adjunct Associate Professor in Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand.

Affiliations and Expertise

University of Otago, New Zealand

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