Journal of Food Composition and Analysis, vol: 88, (2020)
Nutrient composition of underutilized skeins of flying fish (Hirundichthys oxycephalus): The new and better egg whites
Murwani R., Cahyo Kumoro A., Ambariyanto A., Naumova E.N.
Abstract
Fish roes are consumed globally as a delicacy and an important seafood-based source of macro and micro-nutrients that is intensively produced in Indonesia. The connective material holding the roes i.e. the skeins are also high in protein and therefore could be utilized as nutritious protein supplement for food products. However, the study of the skeins is scant and their complete nutritional composition and physical appearance have not been fully described. We examined the nutritional composition and chemical resilience of fish roe skeins from the flying fish (Hirundichthys oxycephalus) that are commonly found in temperate and tropical oceans. The air-dried skeins contained 7274 % crude protein, high-quality protein composed of essential and most non-essential amino acids, and very low carbohydrate content. High macro and micro minerals, lipids, albeit at a low amount, composed of saturated and unsaturated fatty acids and water- and lipid-soluble vitamins were also present. The roe skeins were highly durable and resistant to nutrient decomposition through over-desiccation as well bacterial contamination by Escherichia coli. In current production practices, the roe skeins are discarded as food waste. Our study proved that the roe skeins are rich in the nutrients that are valued from chicken egg whites, but provided additional essential macro- and micro-nutrients while being highly durable and resistant to bacterial contamination. © 2020
Keyword: Beta-galactosidase; Digestibility; Egg; Iron; Ovalbumin; Protein; Skeins; Tobiko