FATTY AND AMINO ACID COMPOSITION OF SALTED MULLET ROE

Abstract

ABSTRACT Salted mullet roe was prepared by soaking in brine, pressing and air drying. The prepared roe product was high in protein (35.5%) and lipids (25.7%). The GLC analysis showed that the major saturated fatty acid was 16:0 and the major unsaturated fatty acids were 16:l and 18:l in the roe lipids. The analysis of the roe protein indicated that the major amino acids were glutamic acid, proline and lysine. The roe protein is well balanced with essential amino acids, and appears to be a high quality protein.