Abstract
This study aims to clarify the changes with roasting temperature in the lipid content of ready-to-eat large yellow croaker (Larimichthys crocea) roe product. Almost all the lipid class/species showed the same trend with the increasing temperature. Except for some minor differences, the relative amounts of lipids decreased with temperature increase from 0°C (control group, raw roe) to 100°C; increased with further temperature increase to 120°C, at which the amount was maximum; and then decreased with further temperature increase to 180°C. Finally, 120°C was selected as the optimal processing temperature, which may result in a better appearance and a high lipid quality, indicating its potential application value. This study also enhances the understanding of lipid profile in fish roe and demonstrates the applicability of the lipidomic method in aquatic food production.
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