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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.
Furey, A.E.
Hoeche, U.
Noci, F.
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2020-11-30
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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
Abstract
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.