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Chen, C., Lu, B., OKAZAKI, E., & OSAKO, K. (2015). QUALITY ASSESSING OF COMMERCIAL ROE PRODUCTS FROM ALASKA POLLOCK ROE. KnE Life Sciences, 1, 175-177. https://doi.org/10.18502/kls.v1i0.102

https://doi.org/10.18502/kls.v1i0.102

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authors

  • Chaoping Chen

    Chaoping Chen

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology. Minato - ku, Tokyo 108-8477
  • Bai Lu

    Bai Lu

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology. Minato - ku, Tokyo 108-8477
  • Emiko OKAZAKI

    Emiko OKAZAKI

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology. Minato - ku, Tokyo 108-8477
  • Kazufumi OSAKO

    Kazufumi OSAKO

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology. Minato - ku, Tokyo 108-8477

Published Date

  • Feb 1, 2015

QUALITY ASSESSING OF COMMERCIAL ROE PRODUCTS FROM ALASKA POLLOCK ROE

KnE Life Sciences / International Symposium on Aquatic Product Processing (ISAPPROSH) 2013 / Pages 175-177

Abstract

Objective evaluation of commercial spicy pollock roes was conducted. Ovary weight, ovary length, ovary membrane thickness, egg diameter, pH, color parameters, chemical composition, mechanical properties and protein composition were included in the evaluation items. The measurements of size, pH, color parameters, chemical composition and free amino acid may be not suitable for assessing the quality of commercial spicy pollock roe in the current industry, as they do not differ much between high-priced and low-priced products. However, we found that most of products showed significant differences in ovary hardness between them. Therefore, we propose the measurements of mechanical properties such as ovary hardness as objective quality assessing methods.

Keywords: Alaska pollock roe ,Chemical composition, Ovary hardness 

References
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