抄録
Tarako and Mentaiko are popular seafood products in Japan. They are prepared mainly from frozen Walleye Pollock roe which are mostly transported from Alaska or Russia. Fresh ovary as material for tarako products is generally believed to be of much better quality than frozen one, however it is yet to be scientifically evaluated. In this study, the effects of freezing rate on freeze-thaw ovarian quality were investigated through drip amount measurement, sensory test and morphological observation. Results showed that the freezing conditions (i.e. freezing rate and storage period) caused physical damage to the ovary resulting to the change its taste.
