In order to identify objective parameters for quality evaluation, physical dimensions, pH, color parameters, proximate composition, water activity, lipid oxidation, free amino acids, mechanical properties, protein composition and differential scanning calorimetry of commercial Japanese spicy pollack roe products of differing quality were analyzed. Low-priced roe products showed significantly higher ( p < 0.05) average thiobarbituric acid reactive substances content than high-priced roe products from the same company. More bitter amino acids were detected in the low-priced, compared to the high-priced roe products from the same company. Ovary membrane and eggshell proteins in low-priced roe products were comprised of a relatively greater amount of low-molecular-weight components. Compared to low-priced roe products, high-priced ones showed higher values for the mechanical properties and thermal transition enthalpy of fish egg.Keywords: spicy pollack roe products, mechanical properties, protein composition, free amino acids, differential scanning calorimetry
IntroductionAlaska pollack (Theragra chalcogramma) is a semi-pelagic schooling fish widely distributed in the temperate and arctic waters of the North Pacific Ocean. It is a member of the cod family and supports one of the largest single-species fisheries in the world (Smith 1981). It is harvested by Japan, Canada, Korea, Russia, and the USA, and its aggregate biomass was an estimated 18 million metric tons in the Gulf of Alaska, Bering Sea, and Sea of Okhotsk .The roe obtained from Alaska pollack is commercially important, since it occupies only 5% of the fish weight but contributes about 31% of the commercial value of pollack products (Balaban et al., 2012). It is an important export product of the USA, accounting for 14,966 metric tons of total fishery products exported in 2013 (National Marine Fisheries Service (NMFS) ii) , Generally, prices for spicy pollack roe products fluctuate widely according to the quality of different manufacturers.However, determination of quality is based on the empirical judgment of manufacturers. In recent years, the average price of roe products has fallen in Japan (Teikoku Databank, Ltd., 2011) iv).The lack of an objective quality evaluation system may have negatively impacted consumer perceptions of roe products and is considered as one of the reasons for the downward pressure on theaverage price of spicy pollack roe products. Therefore, it is necessary to develop a clear standard for the quality evaluation of roe products.In this study, a total of 31 parameters were assessed in highand low-priced roe products as follows: ovary physical dimensions (ovary weight, ovary length, ovary condition factor, ovary membrane thickness, egg diameter), pH, color parameters (L*, a*, and b*), proximate composition (moisture, ash, lipid, protein, carbohydrate), salt content, water phase salt content, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), free amino acids (sweet amino acids, umami-tasting amino acids, and bi...