Abstract
The yield of milt and roe from the green sea urchin (Strongylocentrotus droebachiensis) ranged from 30% and 22%, respectively, to less than 4% over a 1 year harvesting period. The gonads were most acceptable for eating during the early ripening stage in September and October, and were least acceptable in the ripe and early spent stages of development. Orange colour varied somewhat with mo of harvest and with sex, and free amino acid content and profiles varied considerably during the year. Glycine was the predominant free amino acid accounting for 18–60% of the total. Optimum eating quality was associated with lower levels of total free amino acids.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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