AGRIS Sardegna, Loc. Bonassai S.S. 291, Sassari, Fertilia - Km. 18, 600, Sassari, Italy.
AGRIS Sardegna, Loc. Bonassai S.S. 291, Sassari, Fertilia - Km. 18, 600, Sassari, Italy.
Food Res Int. 2018 Jun;108:128-135. doi: 10.1016/j.foodres.2018.03.039. Epub 2018 Mar 14.
The aim of this work was to measure the physico-chemical and the colorimetric parameters of ovaries from Mugil cephalus caught in the Tortolì lagoon (South-East coast of Sardinia) along the steps of the manufacturing process of Bottarga, together with the rheological parameters of the final product. A lowering of all CIELab coordinates (lightness, redness and yellowness) was observed during the manufacture process. All CIELab parameters were used to build a Linear Discriminant Analysis (LDA) predictive model able to determine in real time if the roes had been subdued to a freezing process, with a success in prediction of 100%. This model could be used to identify the origin of the roes, since only the imported ones are frozen. The major changes of all the studied parameters (p < 0.05) were noted in the drying step rather than in the salting step. After processing, Bottarga was characterized by a pH value of 5.46 (CV = 2.8) and a moisture content of 25% (CV = 8), whereas the typical per cent amounts of proteins, fat and NaCl, calculated as a percentage on the dried weight, were 56 (CV = 2), 34 (CV = 3) and 3.6 (CV = 17), respectively. The physical chemical changes of the roes during the manufacturing process were consistent for moisture, which decreased by 28%, whereas the protein and the fat contents on the dried weight got respectively lower of 3% and 2%. NaCl content increased by 3.1%. Principal Component Analyses (PCA) were also performed on all data to establish trends and relationships among all parameters. Hardness and consistency of Bottarga were negatively correlated with the moisture content (r = -0.87 and r = -0.88, respectively), while its adhesiveness was negatively correlated with the fat content (r = -0.68).
本工作旨在测量在撒丁岛东南沿海 Tortolì 泻湖捕获的 Mugil cephalus 卵巢在 Bottarga 生产过程中的理化和比色参数，以及最终产品的流变学参数。在生产过程中，观察到所有 CIELab 坐标（亮度、红色度和黄色度）的降低。所有 CIELab 参数均用于构建线性判别分析（LDA）预测模型，该模型能够实时确定鱼卵是否经过冷冻处理，预测成功率为 100%。该模型可用于识别鱼卵的来源，因为只有进口的鱼卵才会被冷冻。所有研究参数（p<0.05）的主要变化都发生在干燥步骤中，而不是在腌制步骤中。加工后，Bottarga 的 pH 值为 5.46（CV=2.8），水分含量为 25%（CV=8），而蛋白质、脂肪和 NaCl 的典型百分比含量，分别按干重计算，为 56%（CV=2%）、34%（CV=3%）和 3.6%（CV=17%）。在生产过程中，鱼卵的理化变化与水分一致，水分减少了 28%，而蛋白质和脂肪含量分别降低了 3%和 2%。NaCl 含量增加了 3.1%。还对所有数据进行了主成分分析（PCA），以确定所有参数之间的趋势和关系。Bottarga 的硬度和稠度与水分含量呈负相关（r=-0.87 和 r=-0.88），而其粘性与脂肪含量呈负相关（r=-0.68）。
