Abstract
SummaryLipid hydrolysis and changes in the lipid components during cold and frozen storage of various rainbow trout and whitefish roe products were investigated over a 1‐year storage period.Rainbow trout roe lipids were composed of about 51% phospholipids and 46% triglycerides. The respective percentages in whitefish roe were 31 and 66. During the cold storage of salted roe products both of these lipids were hydrolyzed, the majority of the free fatty acids being produced from triglycerides. Lipid hydrolysis in frozen and pasteurized roe was very slow.Lecithin as the major phospholipid comprised about 90% and 61% of the total phospholipid in rainbow trout and whitefish roe, respectively. The remainder was composed mainly of cephalin since all the other components amounted to less than 2%. Cephalin was found more susceptible than lecithin to being hydrolyzed although equal or higher amounts of free fatty acids were released in the roe products from lecithin due to its abundance.
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