English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

Proximate composition of whole roc bags and washed eggs of perch (Perea fluviatilis) was studied at different stages ofmaturity. Lipids and fatty acids of the roe were investigated in detail. Perch roe was processed using chemical preservatives, sugar, salt, and freezing and changes in the quality of the products were followed by chemical and sensory analyses during a one-year coldand frozen-storage period. Mature roc as roebags contained I 3 % protein, 4 % fat and 1 % ash on wet weight basis. The amounts of protein and ash decreased somewhat when the roc was screened. The major lipids in perch roe were sterol and wax esters composing about 80 % of the total lipids. Polyenoic acids with dominant docosahcxacnoic acid composed about half of the fatty acids in neutral lipids whereas saturated acids dominated in phospholipids. Frozen, washed roc was better in its quality during the one-year storage time as compared to heavy-salted, cold-stored roe containing preservatives which, in turn, was preferred to the light-salted, frozen roe or sugar-salted, cold-stored roc.

Composition of perch roe and keeping quality of roe products during cold- and frozen-storage