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Changes in lipid characteristics of mullet Mugil cephalus roe during processing to Karasumi product DAISUKE ITO,1 KIGEN TAKAHASHI,1 EMIKO OKAZAKI,1 ASADA JIARPINIJNUN,2 HIROAKI SAITO3 AND KAZUFUMI OSAKO1 1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo 1088477, Japan, 2Department of Food Technology, Chulalongkorn University, Bangkok 10330, Thailand, 3Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 9218836, Japan

Changes in lipid characteristics of mullet <i>Mugil cephalus</i> roe during processing to <i>Karasumi</i> product