Fresh and stored heavily or lightly salted lumpfish roe was examined. Proximate composition was not influenced by processing. Fresh and lightly salted roe had similar compositions of fatty acids and total amino acids. Lightly salted roe had increased levels of free fatty acids, peroxide values, thiobarbituric acid values and free amino acids. Composition of free amino acids also differed. The results indicated that lipid hydrolysis, lipid oxidation, and liberation of amino acids occurred during storage of heavily salted roe prior to desalting. Trime-thylamine and trimethylamine oxide concentrations were low or unde-tectable in all roes.
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Basby et al. (1998) studied this question.
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