| Summary: | 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.
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