{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,10]],"date-time":"2026-03-10T06:00:25Z","timestamp":1773122425493,"version":"3.50.1"},"reference-count":82,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2026,3,7]],"date-time":"2026-03-07T00:00:00Z","timestamp":1772841600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Prince of Songkla University Talent Management Program"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Fish roe is consumed in different forms, e.g., caviar. The large and firm spherical roe from giant sea catfish (GSC, Arius thalassinus), which have a high price, are popular in some countries, like Thailand. However, the information on their nutrition and properties is scarce. Roe of different sizes from GSC, including medium (GSC-M), large (GSC-L), and extra-large (GSC-XL) sizes, were rich in protein (29.52\u201332.70%), fat (4.07\u20135.65%), and essential amino acids, particularly leucine and lysine. Vitelline was the major protein in GSC roe. Polyunsaturated fatty acids, including eicosapentaenoic acid and docosahexaenoic acid, were abundant, although GSC-M showed lower PUFA content (21.91%) than GSC-L and GSC-XL (25.56\u201325.94%). No significant differences in texture property were found between sizes, despite the microstructural and histological differences. Larger voids and strands were found with augmenting size, while GSC-L showed greater membrane thickness (133.55 \u00b5m). FTIR spectra confirmed the presence of peptide and ester bonds associated with proteins and triacylglycerols, respectively. GSC-L had the highest cholesterol content (651.2 mg\/100 g), whereas GSC-M showed the highest \u03b1-tocopherol level (1.64 mg\/kg). Phosphorus was the dominant mineral (3473\u20133894 mg\/kg), followed by calcium and other minerals. Hence, the roe from GSC, regardless of size, possess high nutritive value and could be used as a wholesome marine food or functional ingredient.<\/jats:p>","DOI":"10.3390\/foods15050946","type":"journal-article","created":{"date-parts":[[2026,3,9]],"date-time":"2026-03-09T17:16:03Z","timestamp":1773076563000},"page":"946","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Nutritional Composition, Textural, Histological and Structural Properties of Giant Sea Catfish (Arius thalassinus) Roe as Affected by Size"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0007-1793-7579","authenticated-orcid":false,"given":"Raj Kumar","family":"John Kumar","sequence":"first","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6597-4701","authenticated-orcid":false,"given":"Suriya","family":"Palamae","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mallikarjun","family":"Chanchi Prashanthkumar","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Watcharapol","family":"Suyapoh","sequence":"additional","affiliation":[{"name":"Faculty of Veterinary Science, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2694-6895","authenticated-orcid":false,"given":"Pornpot","family":"Nuthong","sequence":"additional","affiliation":[{"name":"Office of Scientific Instrument and Testing, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4696-9098","authenticated-orcid":false,"given":"Bin","family":"Zhang","sequence":"additional","affiliation":[{"name":"Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3723-3070","authenticated-orcid":false,"given":"Hui","family":"Hong","sequence":"additional","affiliation":[{"name":"Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9433-3671","authenticated-orcid":false,"given":"Soottawat","family":"Benjakul","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand"},{"name":"BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,7]]},"reference":[{"key":"ref_1","unstructured":"Food and Agriculture Organization of the United Nations (FAO) (2020). The State of World Fisheries and Aquaculture 2020: Sustainability in Action, FAO."},{"key":"ref_2","unstructured":"Food and Agriculture Organization of the United Nations (FAO) (2022). The State of World Fisheries and Aquaculture 2022: Towards Blue Transformation, FAO."},{"key":"ref_3","unstructured":"Bekhit, A.E.-D.A.A. (2022). Fish Roe, Elsevier."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1080\/10408690390826545","article-title":"Caviars and fish roe products","volume":"43","author":"Bledsoe","year":"2003","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1006\/phrs.1999.0495","article-title":"Health benefits of docosahexaenoic acid (DHA)","volume":"40","author":"Horrocks","year":"1999","journal-title":"Pharmacol. Res."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"100712","DOI":"10.1016\/j.ijgfs.2023.100712","article-title":"Roe gastronomy","volume":"32","author":"Mouritsen","year":"2023","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Vasconi, M., Tirloni, E., Stella, S., Coppola, C., Lopez, A., Bellagamba, F., Bernardi, C., and Moretti, V.M. (2020). Comparison of chemical composition and safety issues in fish roe products: Application of chemometrics to chemical data. Foods, 9.","DOI":"10.3390\/foods9050540"},{"key":"ref_8","unstructured":"(2026, January 02). World Integrated Trade Solution (WITS). Bangkok, Thailand\u2014Caviar and Caviar Substitutes (HS 160430), Exports by Quantity and Value. UN Comtrade Database. Available online: https:\/\/wits.worldbank.org\/."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"390","DOI":"10.47853\/FAS.2022.e35","article-title":"Physical, chemical composition and umami compound of dried immature and mature roes of skipjack tuna (Katsuwonus pelamis)","volume":"25","author":"Phetchthumrongchai","year":"2022","journal-title":"Fish. Aquat. Sci."},{"key":"ref_10","unstructured":"Froese, R., and Pauly, D. (2026, January 02). Arius thalassinus (R\u00fcppell, 1837). FishBase. Available online: https:\/\/www.fishbase.se\/summary\/Netuma-thalassina."},{"key":"ref_11","unstructured":"Journal of Fisheries Research, and University of Malaysia Terengganu (JFRUMT) (2013). Status and Utilization of Commercially Important Marine Fish Species and Their By-Products, University of Malaysia Terengganu."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"3616","DOI":"10.1007\/s13197-018-3287-7","article-title":"Characterization of rheological and physicochemical properties of Alaska walleye pollock (Gadus chalcogrammus) roe","volume":"55","author":"Anvari","year":"2018","journal-title":"J. Food Sci. Technol."},{"key":"ref_13","unstructured":"AOAC (2002). Official Methods of Analysis, AOAC International. [17th ed.]. Association of Official Analytical Chemists International."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"680","DOI":"10.1038\/227680a0","article-title":"Cleavage of structural proteins during the assembly of the head of bacteriophage T4","volume":"227","author":"Laemmli","year":"1970","journal-title":"Nature"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Palanisamy, S., Singh, A., Zhang, B., Zhao, Q., and Benjakul, S. (2024). Effects of different phenolic compounds on the redox state of myoglobin and prevention of discoloration, lipid and protein oxidation of refrigerated longtail tuna (Thunnus tonggol) slices. Foods, 13.","DOI":"10.3390\/foods13081238"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"4015","DOI":"10.1111\/1750-3841.16751","article-title":"Gelation characteristics of partially purified myofibrillar proteins extracted from commercially harvested Indian mackerel and threadfin bream","volume":"88","author":"Singh","year":"2023","journal-title":"J. Food Sci."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1412","DOI":"10.1021\/ac60256a004","article-title":"Determination of tryptophan in proteins","volume":"39","author":"Spies","year":"1967","journal-title":"Anal. Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"776","DOI":"10.1021\/jf00017a014","article-title":"Simplified procedure for the determination of tryptophan of foods and feedstuffs from barytic hydrolysis","volume":"40","author":"Landry","year":"1992","journal-title":"J. Agric. Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"102292","DOI":"10.1016\/j.fochx.2025.102292","article-title":"Comparison between Indian and commercial chamomile essential oils: Chemical compositions, antioxidant activities and preventive effect on oxidation of Asian seabass visceral depot fat oil","volume":"26","author":"Bora","year":"2025","journal-title":"Food Chem. X"},{"key":"#cr-split#-ref_20.1","unstructured":"AOAC (2012). Official Methods of Analysis, AOAC International. [19th ed.]. Association of Official Analytical Chemists International"},{"key":"#cr-split#-ref_20.2","unstructured":"Method 2011.14: Determination of minerals by inductively coupled plasma-optical emission spectrometry (ICP-OES)."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Latimer, G.W. (2023). Official Methods of Analysis, AOAC International. [22nd ed.]. Association of Official Analytical Chemists International; Method 976.26: Cholesterol in Foods.","DOI":"10.1093\/9780197610145.002.001"},{"key":"ref_22","unstructured":"(2014). Milk and Milk Products\u2014Determination of Individual and Total Sterols\u2014Part 1: Gas Chromatographic Method (Standard No. ISO 12228-1)."},{"key":"ref_23","unstructured":"AOAC (2016). Official Methods of Analysis, AOAC International. [20th ed.]. Association of Official Analytical Chemists International; Method 971.30: Vitamin E (tocopherols) in foods."},{"key":"ref_24","unstructured":"(2016). Animal and Vegetable Fats and Oils\u2014Determination of Tocopherol and Tocotrienol Contents by High-Performance Liquid Chromatography (Standard No. ISO 9936)."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"101318","DOI":"10.1016\/j.afres.2025.101318","article-title":"Improvement of gelling properties of surimi from threadfin bream (Nemipterus spp.) using saponin","volume":"5","author":"Murugesan","year":"2025","journal-title":"Appl. Food Res."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"442","DOI":"10.1111\/j.1365-2818.2008.02139.x","article-title":"Morphology of the fertilizable mature egg in the Acanthopagrus latus, A. schlegeli and Sparus sarba (Teleostei: Perciformes: Sparidae)","volume":"232","author":"Gwo","year":"2008","journal-title":"J. Microsc."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"2164","DOI":"10.14202\/vetworld.2022.2164-2171","article-title":"Distinctive location of piscine intestinal coccidiosis in asian seabass fingerlings","volume":"15","author":"Suyapoh","year":"2022","journal-title":"Vet. World"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"103006","DOI":"10.1016\/j.fochx.2025.103006","article-title":"Chemical, microbiological and histological properties of refrigerated Asian seabass (Lates calcarifer) as influenced by different bleeding methods","volume":"31","author":"Vijayakumar","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1093\/icb\/21.2.325","article-title":"Cellular and dynamic aspects of oocyte growth in teleosts","volume":"21","author":"Wallace","year":"1981","journal-title":"Am. Zool."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"4","DOI":"10.1186\/1476-5926-2-4","article-title":"Eggshell and egg yolk proteins in fish: Hepatic proteins for the next generation: Oogenetic, population, and evolutionary implications of endocrine disruption","volume":"2","author":"Arukwe","year":"2003","journal-title":"Comp. Hepatol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"318","DOI":"10.1016\/j.foodchem.2009.04.009","article-title":"Impact of maturity on the physicochemical and biochemical properties of chinook salmon roe","volume":"117","author":"Bekhit","year":"2009","journal-title":"Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"669","DOI":"10.1080\/10942910701611170","article-title":"Comparison of proximate, fatty acid and amino acid compositions of various types of fish roes","volume":"11","author":"Mol","year":"2008","journal-title":"Int. J. Food Prop."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"683","DOI":"10.1016\/j.foodchem.2004.07.001","article-title":"Influence of season on the lipid content and fatty acid profiles of three tilapia species (Oreochromis niloticus, O. Macrochir and Tilapia rendalli) from madagascar","volume":"91","author":"Rasoarahona","year":"2005","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"100944","DOI":"10.1016\/j.ijgfs.2024.100944","article-title":"Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods","volume":"28","author":"Schmidt","year":"2024","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"422","DOI":"10.1111\/j.1745-4514.2006.00069.x","article-title":"Characterization of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar proteins","volume":"30","author":"Rasco","year":"2006","journal-title":"J. Food Biochem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1276","DOI":"10.1002\/fsn3.676","article-title":"Chemical composition and functional properties of roe concentrates from skipjack tuna (Katsuwonus pelamis) by cook-dried process","volume":"6","author":"Yoon","year":"2018","journal-title":"Food Sci. Nutr."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"280","DOI":"10.1016\/j.lwt.2014.02.036","article-title":"Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage","volume":"58","author":"Intarasirisawat","year":"2014","journal-title":"LWT\u2013Food Sci. Technol."},{"key":"ref_38","unstructured":"Finn, R.N., Fyhn, H.J., Norberg, B., Madsen, M.J., and R\u00f8nnestad, I. (2000). Oocyte Hydration as a Key Feature in the Adaptive Evolution of Teleost Fishes to Seawater. International Symposium on Reproductive Physiology of Fish, The Institute of Marine Research and University of Bergen."},{"key":"ref_39","unstructured":"Food and Agriculture Organization of the United Nations (FAO) (2003). Determination of Nitrogen by the Kjeldahl Method. Animal Feed Resources Information System: Laboratory Manual, FAO."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"372","DOI":"10.1111\/j.1365-2621.1979.tb08473.x","article-title":"Amino acid composition and nutritive value of mullet (Mugil cephalus) roe","volume":"44","author":"Lu","year":"1979","journal-title":"J. Food Sci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"109540","DOI":"10.1016\/j.foodres.2020.109540","article-title":"Umami ingredient: Flavor enhancer from Shiitake (Lentinula edodes) byproducts","volume":"137","author":"Selani","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1016\/j.jfca.2017.08.004","article-title":"Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms","volume":"63","author":"Poojary","year":"2017","journal-title":"J. Food Compos. Anal."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.foodchem.2013.03.018","article-title":"Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat","volume":"141","author":"Dermiki","year":"2013","journal-title":"Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"1218","DOI":"10.1007\/BF02534481","article-title":"Lipids and fatty acids in ripe roes of european marine fish","volume":"19","author":"Tocher","year":"1984","journal-title":"Lipids"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1186\/1476-511X-11-3","article-title":"Health effects of dietary phospholipids","volume":"11","author":"Taylor","year":"2012","journal-title":"Lipids Health Dis."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"1199","DOI":"10.5650\/jos.ess20061","article-title":"Fatty-acid profiles and fingerprints of seven types of fish roes as determined by chemometric methods","volume":"69","author":"Ma","year":"2020","journal-title":"J. Oleo Sci."},{"key":"ref_47","first-page":"201","article-title":"Tuna blood inhibits lipopolysaccharide-induced inflammatory mediators in RAW264.7 macrophages","volume":"11","author":"Klaypradit","year":"2021","journal-title":"Funct. Foods Health Dis."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"714","DOI":"10.1021\/jf00039a022","article-title":"Chemical composition and microflora of channel catfish (Ictalurus punctatus) roe and swim bladder","volume":"42","author":"Eun","year":"1994","journal-title":"J. Agric. Food Chem."},{"key":"ref_49","first-page":"S338","article-title":"Characterization of protein fractions from immature alaska walleye pollock (Theragra chalcogramma) roe","volume":"72","author":"Bechtel","year":"2007","journal-title":"J. Food Compos. Anal."},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Razzaque, M.S., and Wimalawansa, S.J. (2025). Minerals and human health: From deficiency to toxicity. Nutrients, 17.","DOI":"10.3390\/nu17030454"},{"key":"ref_51","unstructured":"FAO, and WHO (2004). Vitamin and Mineral Requirements in Human Nutrition, World Health Organization. [2nd ed.]."},{"key":"ref_52","first-page":"e04870","article-title":"EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). Dietary Reference Values for Vitamin K","volume":"15","author":"Turck","year":"2017","journal-title":"EFSA J."},{"key":"ref_53","unstructured":"Nielsen, F.H. (2014). Trace Minerals. Present Knowledge in Nutrition, Elsevier. [10th ed.]."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"1585","DOI":"10.1111\/j.1365-2621.1985.tb10539.x","article-title":"Proximate and amino acid composition of the roe and muscle of selected marine species","volume":"50","author":"Iwasaki","year":"1985","journal-title":"J. Food Sci."},{"key":"ref_55","first-page":"970","article-title":"Changes in Lipid Content with Roasting Temperature of large yellow croaker (Larimichthys crocea) roe","volume":"32","author":"Zhang","year":"2020","journal-title":"Ital. J. Food Sci."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/j.foodchem.2018.05.008","article-title":"Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe","volume":"264","author":"Bekhit","year":"2018","journal-title":"Food chem."},{"key":"ref_57","unstructured":"Halver, J.E., and Hardy, R.W. (2002). The lipids. Fish Nutrition, Academic Press. [3rd ed.]."},{"key":"ref_58","first-page":"90","article-title":"Differential effects of cod proteins and tuna proteins on serum and liver lipid profiles in rats fed non-cholesterol-and cholesterol-containing diets","volume":"22","author":"Hosomi","year":"2017","journal-title":"Prev. Nutr. Food Sci."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"e0434","DOI":"10.1097\/HC9.0000000000000434","article-title":"An overview of the cholesterol metabolism and its proinflammatory role in the development of MASLD","volume":"8","author":"Zhang","year":"2024","journal-title":"Hepatol. Commun."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"bqae032","DOI":"10.1210\/endocr\/bqae032","article-title":"Cholesterol availability and adrenal steroidogenesis","volume":"165","year":"2024","journal-title":"Endocrinology"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"345","DOI":"10.1146\/annurev-food-111317-095850","article-title":"Omega-3 polyunsaturated fatty acids and their health benefits","volume":"9","author":"Shahidi","year":"2018","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_62","doi-asserted-by":"crossref","unstructured":"Mohammadi, F., and Rudkowska, I. (2025). Dietary lipids, gut microbiota, and their metabolites: Insights from recent studies. Nutrients, 17.","DOI":"10.3390\/nu17040639"},{"key":"ref_63","unstructured":"FAO-WHO 2010 (2008). Fats and Fatty Acids in Human Nutrition; Food and Agricultural Organisation, FAO-WHO. Food and Nutrition Paper No. 91. Report of an expert consultation."},{"key":"ref_64","unstructured":"(2010). EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). Scientific Opinion on Dietary Reference Values for Fats. EFSA J., 8, 1461."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"1961","DOI":"10.1093\/humrep\/dead160","article-title":"Subfertility versus ART: Unraveling the origins of fetal cardiac programming","volume":"38","author":"Boutet","year":"2023","journal-title":"Hum. Reprod."},{"key":"ref_66","first-page":"91","article-title":"Tocopherols and tocotrienols in finnish foods: Fish and fish products","volume":"2","author":"Varo","year":"1985","journal-title":"J. Food Compos. Anal."},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"L\u00f3pez-Puebla, S., Arias-Sant\u00e9, M.F., Romero, J., Costa de Camargo, A., and Rinc\u00f3n-Cervera, M.\u00c1. (2025). Analysis of fatty acid profile, \u03b1-tocopherol, squalene and cholesterol content in edible parts and by-products of south pacific wild fishes. Mar. Drugs, 23.","DOI":"10.3390\/md23030104"},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"S\u00e1nchez-S\u00e1nchez, L., Fern\u00e1ndez, R., Ganfornina, M.D., Astigarraga, E., and Barreda-G\u00f3mez, G. (2022). Protective actions of \u03b1-tocopherol on cell membrane lipids of paraquat-stressed human astrocytes using microarray technology, MALDI-MS and lipidomic analysis. Antioxidants, 11.","DOI":"10.3390\/antiox11122440"},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Lee, G.Y., and Han, S.N. (2018). The role of vitamin E in immunity. Nutrients, 10.","DOI":"10.3390\/nu10111614"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"101292","DOI":"10.1016\/j.redox.2019.101292","article-title":"\u03b1-tocopherol preserves cardiac function by reducing oxidative stress and inflammation in ischemia\/reperfusion injury","volume":"26","author":"Wallert","year":"2019","journal-title":"Redox Biol."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"1000","DOI":"10.1016\/j.freeradbiomed.2011.05.017","article-title":"Vitamins C and E: Beneficial effects from a mechanistic perspective","volume":"51","author":"Traber","year":"2011","journal-title":"Free Radic. Biol. Med."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1001\/jama.2013.282834","article-title":"Effect of vitamin E and memantine on functional decline in alzheimer disease","volume":"311","author":"Dysken","year":"2014","journal-title":"JAMA"},{"key":"ref_73","doi-asserted-by":"crossref","unstructured":"Nowak, D., and Jakubczyk, E. (2020). The freeze-drying of foods-the characteristic of the process course and the effect of its parameters on the physical properties of food materials. Foods, 9.","DOI":"10.3390\/foods9101488"},{"key":"ref_74","unstructured":"Johnson, M. (2025, December 30). Overview of Texture Profile Analysis. Texture Technologies. Available online: http:\/\/www.texturetechnologies.com\/resources\/texture-profile-analysis."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"109209","DOI":"10.1016\/j.foodhyd.2023.109209","article-title":"Investigation of the Relationship between gel strength and microstructure of surimi gel induced by dense phase carbon dioxide based on quantitative analysis","volume":"146","author":"Duan","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.foodchem.2008.09.030","article-title":"Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage","volume":"114","author":"Eymard","year":"2009","journal-title":"Food Chem."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"116497","DOI":"10.1016\/j.molliq.2021.116497","article-title":"Corrigendum to \u201cpreparation of okara cellulose hydrogels using ionic liquids: Structure, properties, and performance\u201d","volume":"338","author":"Wu","year":"2021","journal-title":"J. Mol. Liq."},{"key":"ref_78","first-page":"235","article-title":"Egg envelopes in vertebrates","volume":"Volume 1","author":"Browder","year":"1985","journal-title":"Oogenesis"},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"101590","DOI":"10.1016\/j.aqrep.2023.101590","article-title":"Chorion in fish: Synthesis, functions and factors associated with its malformations","volume":"30","author":"Dantagnan","year":"2023","journal-title":"Aquac. Rep."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.lwt.2015.03.002","article-title":"Characteristics of acid- and pepsin-soluble collagens from scale of seabass (Lates calacarifer)","volume":"63","author":"Chuaychan","year":"2015","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"1592","DOI":"10.1016\/j.procbio.2013.07.011","article-title":"Isolation and characterization of thermostable collagen from the marine eel-fish (Evenchelys macrura)","volume":"48","author":"Veeruraj","year":"2013","journal-title":"Process Biochem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/5\/946\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,9]],"date-time":"2026-03-09T17:19:18Z","timestamp":1773076758000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/5\/946"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,3,7]]},"references-count":82,"journal-issue":{"issue":"5","published-online":{"date-parts":[[2026,3]]}},"alternative-id":["foods15050946"],"URL":"https:\/\/doi.org\/10.3390\/foods15050946","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,3,7]]}}}