Seasonal Variations in Yield, Fatty Acids, Amino Acids and Proximate Compositions of Sea Urchin (Paracentrotus lividus) Roe
SÜHENDAN MOL1*, TACNUR BAYGAR2, CANDAN VARLIK3 AND Ş. YASEMIN TOSUN1
1. Faculty of Fisheries, Department of Processing and Quality Control, İstanbul University, 200 Ordu St., Laleli, İstanbul, Turkey
2. Faculty of Fisheries, Muğla University, Kötekli/Muğla, Turkey
3. İstanbul Aydin University, 40 Inonu St., Sefakoy, İstanbul, Turkey
(Received: December 25, 2006; Accepted: July 25, 2007)
Sea urchin (Paracentrotus lividus) roes are popular delicacy to human. In this study, seasonal variations in the yield, fatty acid, amino acid and proximate compositions of sea urchin roe were studied. The average yield was 5.45 ± 2.21%. Protein, crude fat, moisture, ash and carbohydrate contents were 12.03 ± 1.26%, 3.05 ± 0.50%, 79.87 ± 1.43%, 2.25 ± 0.24%, and 2.80 ± 2.41%, respectively. The fatty acids of C16:0, C20:5 n3 and C22:2 n6 were the important fatty acids, whereas the major amino acids were glutamic acid (non-essential, NE), glycine (NE), aspartic acid (NE), lysine (essential, E) and arginine (NE). The E/NE ratio was 0.58 ± 0.01 and fatty acids were rich in PUFA. It was concluded that sea urchin roes are rich sources of unsaturated fatty acids, proteins and amino acids, which are the essential components of human nutrition.
Key words: sea urchin roe, chemical composition, amino acids, fatty acids