Impact of maturity on the physicochemical and biochemical properties of chinook salmon roe

Various physicochemical and biochemical properties were compared between raw mature and immature chinook salmon (Oncorhynchus tshawytscha) roe. The pH, osmolality and moisture content were lower for mature salmon roe but egg size, viscosity, protein, crude lipid and ash content values were all higher. Maturity had an impact on the profile of amino acids but not on fatty acids. Maturity affected mineral and trace elements with higher Ca, Co, Mg, P, S and lower Cu, Fe, Mn, Na, Zn found in mature salmon roe. Immature roes had more α- and total tocopherols but less γ- and δ-tocopherols. Soluble proteins from mature and immature roes were similar, but the profiles of membrane-bound proteins differed. Thus maturity will affect functional and physical properties during processing and consumption of chinook roes.