Acceptability of Minimally Processed Sea Urchin (Tripneustes gratilla) Roes
Keywords:Sea urchin roes, minimally processed, brining, vinegar, sensory evaluation
Due to the perishable nature of sea urchin roe, it is necessary to study its preservation techniques. In this work, we evaluated the quality of minimally processed roes of sea urchin (Tripneustes gratilla). The roe samples were subjected to steaming, underwent various pre-treatments, then eventually chilled before sensory evaluation. These pre-treatments were Treatment A (water), Treatment B (2% brine solution), and Treatment C (2% vinegar). The sensory characteristics such as color, odor, flavor, texture, and the overall acceptability of the minimally processed sea urchin roes were evaluated by the panelists using the three (3) - point hedonic scales. Results showed that there were no significant differences (p>0.05) among the overall acceptability, color, odor, and texture. However, in terms of flavor attributes of the minimally processed sea urchin roes, it showed that there was a significant difference (p<0.05) between treatment A and B on day 1 of storage, but for the succeeding days of storage, there were no significant differences (p>0.05) among the mean scores. Overall, the current study suggests that sea urchin roes can be minimally processed by steaming, undergoing pre-treatment in water, brine, and vinegar, and subsequently chilling for 6 days, with general acceptability attributes. This study's findings offer valuable insights into preserving the sea urchin roes and recommend standard marketing practices to enhance its shelf life, ensuring consumer safety and product quality.
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