Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products
peer reviewed Irish marine fish roe is generally discarded at sea or processed as low value-added fishmeal and not utilised as nutritious seafood ingredients. Locally sourced pollock roes were salted, air-dried (Mediterranean-style) and compared to similar commercial mullet and cod products for: wei...
Published in: | Irish Journal of Agricultural and Food Research |
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Format: | Article in Journal/Newspaper |
Language: | English |
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2020
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Online Access: | http://hdl.handle.net/11019/2590 https://doi.org/10.15212/ijafr-2020-0114 |
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ftteagasc:oai:t-stor.teagasc.ie:11019/2590 2023-05-15T16:19:21+02:00 Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products Furey, A.E. Hoeche, U. Noci, F. Galway Mayo Institute of Technology 2020-11-30 http://hdl.handle.net/11019/2590 https://doi.org/10.15212/ijafr-2020-0114 en eng Compuscript Ltd. Teagasc Irish Journal of Agricultural and Food Research;Vol. 59 Furey AE, Hoeche U, Noci F. Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products. Irish Journal of Agricultural and Food Research 2020;59(1):140-149; doi http://dx.doi.org/10.15212/ijafr-2020-0114 2009-9029 http://hdl.handle.net/11019/2590 http://dx.doi.org/10.15212/ijafr-2020-0114 0791-6833 Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ 59 1 Irish Journal of Agricultural and Food Research Drying mullet pollock roe sensory Article 2020 ftteagasc https://doi.org/10.15212/ijafr-2020-0114 2023-03-23T23:59:00Z peer reviewed Irish marine fish roe is generally discarded at sea or processed as low value-added fishmeal and not utilised as nutritious seafood ingredients. Locally sourced pollock roes were salted, air-dried (Mediterranean-style) and compared to similar commercial mullet and cod products for: weight; moisture content; pH; instrumental texture and colour; and sensory attributes. Raw pollock roes averaged 105 g (n = 25). Roes lost on average 3.1% moisture (w/w) after a 2-h salting period and 48.8% weight reduction was observed after an average 105 h air-drying time. The moisture content of pollock was not significantly different to commercial products. Average pH for pollock, mullet and cod products was 5.9, 5.4 and 5.7, respectively (P < 0.05). Pollock and mullet had similar hardness, but cod was significantly harder than both, when measured instrumentally. Total colour difference (ΔE*) between the surface of pollock and cod, and that of pollock and mullet was 7.5 and 3.0, respectively. Sensory assessment of sliced and powdered products, using 9-point hedonic and 5-point just-about-right (JAR) scales, was conducted with 38 consumers. Pollock received the highest scores for overall liking and intention to purchase compared to commercial mullet and cod products, averaging 5.6, 5.6 and 4.9, respectively, for sliced roe products, and 6.3, 5.3 and 6.1 for powdered products. Penalty analysis of JAR showed “overall liking” was impacted by the flavour being “too fishy”. In conclusion, pollock had similar characteristics and acceptable sensory attributes compared to commercial products presenting opportunities to expand the range of value-added roe products (e.g., trout, salmon) available, while also contributing to waste reduction. Article in Journal/Newspaper Gadus morhua Teagasc (The Irish Agriculture and Food Development Authority): T-Stór Irish Journal of Agricultural and Food Research 59 1 |
institution |
Open Polar |
collection |
Teagasc (The Irish Agriculture and Food Development Authority): T-Stór |
op_collection_id |
ftteagasc |
language |
English |
topic |
Drying mullet pollock roe sensory |
spellingShingle |
Drying mullet pollock roe sensory Furey, A.E. Hoeche, U. Noci, F. Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products |
topic_facet |
Drying mullet pollock roe sensory |
description |
peer reviewed Irish marine fish roe is generally discarded at sea or processed as low value-added fishmeal and not utilised as nutritious seafood ingredients. Locally sourced pollock roes were salted, air-dried (Mediterranean-style) and compared to similar commercial mullet and cod products for: weight; moisture content; pH; instrumental texture and colour; and sensory attributes. Raw pollock roes averaged 105 g (n = 25). Roes lost on average 3.1% moisture (w/w) after a 2-h salting period and 48.8% weight reduction was observed after an average 105 h air-drying time. The moisture content of pollock was not significantly different to commercial products. Average pH for pollock, mullet and cod products was 5.9, 5.4 and 5.7, respectively (P < 0.05). Pollock and mullet had similar hardness, but cod was significantly harder than both, when measured instrumentally. Total colour difference (ΔE*) between the surface of pollock and cod, and that of pollock and mullet was 7.5 and 3.0, respectively. Sensory assessment of sliced and powdered products, using 9-point hedonic and 5-point just-about-right (JAR) scales, was conducted with 38 consumers. Pollock received the highest scores for overall liking and intention to purchase compared to commercial mullet and cod products, averaging 5.6, 5.6 and 4.9, respectively, for sliced roe products, and 6.3, 5.3 and 6.1 for powdered products. Penalty analysis of JAR showed “overall liking” was impacted by the flavour being “too fishy”. In conclusion, pollock had similar characteristics and acceptable sensory attributes compared to commercial products presenting opportunities to expand the range of value-added roe products (e.g., trout, salmon) available, while also contributing to waste reduction. |
author2 |
Galway Mayo Institute of Technology |
format |
Article in Journal/Newspaper |
author |
Furey, A.E. Hoeche, U. Noci, F. |
author_facet |
Furey, A.E. Hoeche, U. Noci, F. |
author_sort |
Furey, A.E. |
title |
Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products |
title_short |
Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products |
title_full |
Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products |
title_fullStr |
Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products |
title_full_unstemmed |
Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products |
title_sort |
adding value to under-utilised irish fish roe: a physico-chemical and sensory comparison of cured irish pollock (pollachius pollachius) roe with commercial mullet (mugil cephalus) and cod (gadus morhua) products |
publisher |
Compuscript Ltd. |
publishDate |
2020 |
url |
http://hdl.handle.net/11019/2590 https://doi.org/10.15212/ijafr-2020-0114 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
59 1 Irish Journal of Agricultural and Food Research |
op_relation |
Irish Journal of Agricultural and Food Research;Vol. 59 Furey AE, Hoeche U, Noci F. Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products. Irish Journal of Agricultural and Food Research 2020;59(1):140-149; doi http://dx.doi.org/10.15212/ijafr-2020-0114 2009-9029 http://hdl.handle.net/11019/2590 http://dx.doi.org/10.15212/ijafr-2020-0114 0791-6833 |
op_rights |
Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ |
op_doi |
https://doi.org/10.15212/ijafr-2020-0114 |
container_title |
Irish Journal of Agricultural and Food Research |
container_volume |
59 |
container_issue |
1 |
_version_ |
1766005735789953024 |