Comparison of Physico-Chemical and Sensory Properties of Fish Spread Emulsions Manufactured Using Herring (Clupea Harengus) Milt, Cod (Gadus Morhua) Roe and Plaice (Pleuronectes Platessa) Roe

ABSTRACT

Typically, in Ireland, male/female marine fish gonads are discarded at sea or processed onshore for low-value fishmeal. This study aimed at a) developing two new ready-to-eat fish spread products from underutilized herring milt with either cod roe or plaice roe and b) testing the products acceptance with consumers. Chi-square tests on contingency tables were used to analyze open-ended questions relating to consumer likes and dislikes of the products. The main characteristics showed sensory drivers for liking was flavor, color, and texture with similar characteristics also used for disliking. Colorimetry and texture analysis showed significant differences (P < .05) between the products which were also detected by panelists during sensory evaluation (color, texture, appearance, P < .05). Penalty analysis of JAR showed overall liking was most impacted by level of fishiness. Positive acceptance of products suggests that underutilized fish by-products could be used successfully in Irish ready-to-eat foods thereby adding value while reducing waste.

KEYWORDS:

• Culinary and food innovation
• food science
• sensory evaluation
• roe

Acknowledgments

The author would like to thank the people who participated in consumer tests.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The work was supported by Galway-Mayo Institute of Technology (GMIT) Research & Innovation Strategic Endowment (RISE) Scholarship;GMIT RISE Scholarship