Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe

► Ripening temperature and the use of additives affected the quality of cod roe. ► Temperature was the main factor causing changes in the ripened cod roe composition. ► VBN and TMA production and TG and PL breakdown in cod roe were lower at 3 °C. ► The content of biogenic amines was lower in cod roe ripened at 17 °C than at 3 °C. ► Techniques that inhibit BA formation in cod roe products are necessary.