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. 2021 Dec 8;10(12):3047.
doi: 10.3390/foods10123047.

The Effect of Combined Superheated Steam Roasting and Smoking on the Quality Characteristic of Alaska Pollack (Gadus chalcogrammus) Roe

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The Effect of Combined Superheated Steam Roasting and Smoking on the Quality Characteristic of Alaska Pollack (Gadus chalcogrammus) Roe

Gabriel Tirtawijaya et al. Foods. .

Abstract

Alaska pollack roe (APR) is a protein source that is usually salted and fermented, containing a high salt content. Using a combination of superheated steam roasting and smoking, we developed a new low-salt ready-to-eat APR variant, whose quality characteristics we analyzed. The optimal conditions for roasting (216 °C for 4 min) and smoking (64 °C for 14 min) were obtained from sensorial attributes using response surface methodology. Under the optimal conditions, smoke-roasted APR had an overall acceptance (OA) score of 8.89. The combination of roasting and smoking significantly increased volatile basic nitrogen (VBN, 18.6%) and decreased the total bacterial count (TBC, 38.6%), while thiobarbituric acid reactive substances (TBARS) were not affected. Smoke-roasting APR also increased its nutritional content to 30% protein with 44% essential amino acids, and more than 40% DHA and EPA in 4.3% fat. During 30 days of storage, the OA, VBN, TBARS, and TBC values significantly changed with time and storage temperature (p < 0.05). The shelf life of the product was estimated to be 24 d. In conclusion, the combination of roasting and smoking APR could improve product quality and may be an alternative to diversify processed APR.

Keywords: Alaska pollack roe; product quality; smoking; superheated steam roasting.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Processing steps of smoke-roasted Alaska pollack roe. The final product processing flow (A) was obtained from the designed experiment (B).
Figure 2
Figure 2
Drip loss (%) of frozen Alaska pollack roe (APR) after thawing using air thawing (AT), water thawing (WT), and high-frequency defrosting (HFD). The data are shown as the mean ± standard error of the mean. Means with different letters differed significantly between thawing methods (Tukey’s test, n = 3, p < 0.05).
Figure 3
Figure 3
The response wireframe graph for (a) appearance, (b) aroma, (c) taste, (d) texture, and (e) overall acceptance of roasted Alaska pollack roe at the designated temperature and time.
Figure 4
Figure 4
The response wireframe graph for (a) aroma, (b) taste, (c) texture, and (d) overall acceptance of smoke-roasted Alaska pollack roe at the designated temperature and time.

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