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

In India, fish 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 fishy 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 fishy odour. The blanched roes were used to prepare fish 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 flavour, texture, taste and overall acceptability during a storage period of 6 months at room temperature (28 ± 2°C).