Effects of pretreatments and salt concentration on rohu (Labeo rohita) roes for preparation of roe pickle

In India, fi sh egg (roes) is the underutilized
rich source of protein and essential fatty acids. An attempt
was made to utilize the roes for the preparation of pickle
product. Roes of rohu (Labeo rohita) were subjected to
pretreatments such as pasteurization and blanching in varying
molar concentrations of salt solutions to improve the
texture and sensory quality. Losses in protein content and
absorption of salt by roes were assessed in both pasteurized
and blanched roes for processing them into roe pickle.
The pasteurized roes were very soft coupled with high fi shy
odour. Roes blanched in 1M NaCl solution were found to
be good in taste in terms of salt, minimum loss in protein
content and reduced fi shy odour. The blanched roes were
used to prepare fi sh roe pickle. The pickle was analyzed for
physico-chemical parameters, microbial and sensory quality
during storage. The roe pickle packed in glass bottle was
shelf-stable and scored good for sensory characteristics of
fl avour, texture, taste and overall acceptability during a storage
period of 6 months at room temperature (28 ± 2°C).