Browse > Article
http://dx.doi.org/10.5657/KFAS.2019.0199

Comparisons of the Sensory and Physicochemical Characterizations of Alaska Pollock Theragra chalcogramma Roe by Grade  

Jeong, Hyo-Pin (Research and Development Institute, Deok-Hwa Food)
Cha, Jang Woo (Research and Development Institute, Deok-Hwa Food)
Yoon, In Seong (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Lee, Jung Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Jeong, Eun-Jeong (Department of Food Science and Nutrition, Changshin University)
Kim, Jin-Soo (Research and Development Institute, Deok-Hwa Food)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.52, no.3, 2019 , pp. 199-208 More about this Journal
Abstract
The present study compared the sensory and physicochemical characterizations of Alaska pollock Theragra chalcogramma roe according to the L, M, S, 2S, KA, KB, KC, and G grades. The mean weights of the Alaska pollock roe were 81.2 g (74.1-85.7 g) in the L grade, 48.4 g (41.1-54.8 g) in the M grade, 38.6 g (33.5-45.6 g) in the S grade, 29.3 g (25.7-34.2 g) in the 2S grade, 45.7 g (41.4-50.0 g) in the KA grade, 41.4 g (37.7-46.1 g) in the KB grade, 38.3 g (36.0-42.6 g) in the KC grade, and 15.0 g (14.2-15.6 g) in the G grade. The results of the sensory (transparency, physical damage, texture, and odor) and physicochemical (moisture, amino nitrogen and volatile basic nitrogen contents, Hunter redness, and texture) evaluations revealed that, in the normal group, the quality of Alaska pollock roe was highest in the L grade followed by the M, S, and 2S grades whereas, in the cut-group order, the quality was highest in the KA grade followed by the KB, KC, and G grades. The present results suggest that the L, M, S, 2S, KA, and KB grades could be used for high-quality Alaska pollock roe products.
Keywords
Alaska pollock; Theragra chalcogramma; Roe; Alaska pollock roe; Alaska pollock roe grade;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Chen C, Okazaki E, Suzuki T, Nguyen HTN and Osako K. 2016. Objective quality evaluation of commercial spicy pollack roe products in terms of mechanical and biochemical properties. Food Sci Technol Res 22, 337-347. https://doi.org/10.3136/fstr.22.337.   DOI
2 Chiou TK, Matsui T and Konosu S. 1989. Comparison of extractive between raw and salted Alaska pollack roe. Nippon Suisan Gakkaishi 55, 515-519. https://doi.org/10.2331/suisan.55.515.   DOI
3 Fujioka R, Ohmachi N, Hayabuchi H and Manabe SI. 1999. Permeation properties of composite membrane composed of alginic acid and Alaska pollack roe membrane. Membrane 24, 132-138. https://doi.org/10.5360/membrane.24.132.   DOI
4 Hazime IN and Mizuo NT. 2008. History for development of Alaska pollock roe. Seizando Co., Tokyo, Japan, 41-100.
5 Hintermeister C. 2017. Nutritional composition changes in Alaska pollock (Gadus chalcogrammus) during and between bering sea A and B seasons. MS thesis, Oregon state university, Corvallis, Oregon, U.S.A.
6 Kapute F, Linkonwe J, Kang'ombe J Kiitukia C and Mpeketula P. 2012. Quality assessment of fresh lake Malawi tilapia (Chambo) collected from selected local and super markets in Malawi. Internet J Food Safety 14, 112-120.
7 Kim SM and Lee KT. 1997. The shelf-life extension of lowsalted Myungran-Jeot. 1. The effect of pH control on the shelf-life of low-salted Myungran-Jeot. J Korean Fish Soc 30, 459-465.
8 Kim YM and Kim DS. 1990. Salted-Fermented fish in Koreathe material and products. Korea food research institute, Wanju, Korea. 127-140.
9 Manabe SI, Hayabuchi H, Yamura Y, Fujioka R and Ohmachi N. 1998. Composite membrane composed of Alaska pollack roe membrane. Membrane 23, 31-37. https://doi.org/10.5360/membrane.23.31.   DOI
10 Meeren GVD, Tlusty MF, Metzler A and Meeren TVD. 2009. Effects of dietary DHA and EPA on neurogenesis, growth, and survival of juvenile American lobster, Homarus americanus. New Zeal J Mar Fresh 43, 225-232. https://doi.org/10.1080/00288330909509996.   DOI
11 MFDS (Ministry of Food and Drug Safety). 2019. Chapter. 7. General test method in food code. Retrieved from https://www.foodsafetykorea.go.kr/portal/safefoodlife/food/foodRvlv/foodRvlv.do?menu_no=980&menu_grp=MENU_GRP01/ on Jan 7, 2019.
12 National Rural Resources Development Institute. 2007. Food composition table I, II. Hyoil Publishing Co., Seoul, Korea, 262-263.
13 Park YH, Chang DS and Kim ST. 1995. Processing and utilization of seafood products. Hyungseul Publishing Co., Daegu, Korea, 70-215.
14 Park YJ, Jeong HP and Kim JS. 2019. Nutritional component of Alaska pollock (Theragra chalcogramma) roe as affected by grade. Korean J Fish Aquat Sci 52, 105-113.   DOI
15 Rao GN. 2014. Physico-Chemical, Functional and Antioxidant Properties of Roe Protein Concentrates from Cyprinus carpio and Epinephelus tauvina. J Food Pharm Sci 2, 15-22.
16 Smith GB. 1981. Oceanography and resources. In the Eastern Bering Sea Shelf. Ed. by Hood, DW Hood and JA Calder. Government Printing Office, Washington DC, U.S.A., 527-551.
17 AOAC (Association of Official Analytical Chemists). 1995. Official methods of analysis. 16th ed. Association of official analytical chemists. Washington DC, U.S.A., 69-74.
18 Tsuyuki H and Fuke S. 1978. Alaskan pollock roe processing-A description of current Japanese industrial methods and their adaption to the fishery in British Columbia. Fisheries and Marine Service Technical Reports 851, Fisheries and Enviornment Canada, Vancouver, Canada, 1-28.
19 Ueda R, Okamoto N, Araki T, Shibata M, Sagara Y, Sugiyama K and Chiba S. 2009. Consumer preference and optical and sensory properties of fresh cod roe. Food Sci Technol Res 15, 469-478. https://doi.org/10.3136/fstr.15.469.   DOI
20 Alimuddin, Yoshizaki G, Kiron V, Satoh S and Takeuchi T. 2007. Expression of masu salmon D5-Desaturase-like gene elevated EPA and DHA biosynthesis in zebrafish. Mar Biotechnol 9, 92-100. http://dx.doi.org/10.1007/s10126-006-6003-y.   DOI
21 Balaban MO, Chombeau M, Güumüus B and Cirban DS. 2012a. Quality evaluation of Alaska pollock (Theragra chalcogramma) roe by image analysis. Part I: weight prediction. J Aqua Food Prod Technol 21, 59-71. https://doi.org/10.1080/10498850.2011.583377.   DOI
22 Balaban MO, Chombeau M, Güumüus B and Cirban DS. 2012b. Quality evaluation of Alaska pollock (Theragra chalcogramma) roe by image analysis. Part II: Color defects and length evaluation. J Aqua Food Prod Technol 21, 72-85. https://doi.org/10.1080/10498850.2011.583378.   DOI
23 Balaswamy K, Prabhakara Rao PG, Rao DG and Jyothirmayi T. 2010. Effects of pretreatments and salt concentration on rohu (Labeo rohita) roes for preparation of roe pickle. J Food Sci Technol 47, 219-223. https://doi.org/10.1007/s13197-010-0035-z.   DOI
24 Bechtel PJ, Chantarachoti J, Oliveira ACM and Sathivel S. 2007. Characterization of protein fractions from immature Alaska walleye pollock (Theragra chalcogramma) roe. J Food Sci 72, S338-S343. https://doi.org/10.1111/j.1750-3841.2007.00396.x.   DOI
25 Cha YJ, Kim SJ, Jeong EJ, Kim H, Cho WJ and Yoo MY. 2004. Studies on taste compounds in Alaska pollack Sikhae during fermentation. J Korean Soc Food Sci Nutr 33, 1515-1521. https://doi.org/10.3746/jkfn.2004.33.9.1515.   DOI
26 Alaska Seafood Marketing Institute. 2017. Analyses of specialty alaska seafood products. McDowell Group, Alaska, U.S.A., 34-66.