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

• Published in: Journal of culinary science & technology Vol. 22; no. 1; pp. 16 - 33
• Main Authors: Furey, A.E., Hoeche, U., Noci, F.
• Format: Journal Article
• Language: English
• Published: Binghamton Taylor & Francis 02.01.2024; Taylor & Francis LLC
• Subjects: Acceptance tests; Chi-square test; Color; Colorimetry; Contingency; Culinary and food innovation; Fish meal; food science; Gonads; Marine fish; roe; Sensory evaluation; Sensory properties; Texture
• ISSN: 1542-8052; 1542-8044
• DOI: 10.1080/15428052.2022.2027308

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.