|  e-ISSN: 2979-9848

Original article | Food Bulletin 2022, Vol. 1(1) 1-6

Sensory Characteristics of Dried and Rehydrated Sea Urchin Tripneustes gratilla Roe with Different Steaming Times as Pre-Treatment

Merilyn Q. Amlani, Normina A. Abubakar, Norjas M. Deong, Jurma A. Tikmasan, Fathma S. Abduhasan, Ainulyakin H. Imlani, Albaris B. Tahiluddin

pp. 1 - 6   |  DOI: https://doi.org/10.29329/foodb.2022.495.01   |  Manu. Number: MANU-2212-12-0001.R2

Published online: December 30, 2022  |   Number of Views: 43  |  Number of Download: 108


Sea urchin roe, as raw material, is highly perishable and is usually served raw or fresh. Therefore, preserving the freshness of the raw products by maintaining good sensory characteristics, such as appearance/color, odor, flavor, texture, and general acceptability, during distribution has been a concern of local producers. Here, we evaluated the sensory characteristics of dried, rehydrated, and fresh (control) sea urchin Tripneustes gratilla roe under different steaming times: 1 min, 2 min, and 3 min. Roe samples were evaluated for sensory characteristics, i.e., color, odor, texture, flavor, and general acceptability, by the panelists using a 3-point hedonic scale. Findings revealed that there were no significant differences (p<0.05) among general acceptability, texture, and flavor scores between sea urchin roes’ processed forms (dried, rehydrated, and fresh) and steaming time (1, 2, and 3 min). However, in terms of color, the dried roe was significantly different (p<0.05) from the fresh roe but not from the rehydrated roe, while no significant change (p<0.05) in color was noted between different steaming times. For odor attribute, there was a significant difference (p<0.05) between the processed forms, where fresh roe was significantly different (p<0.05) from dried and rehydrated roes, but steaming time did not significantly affect (p>0.05) the roes’ odor. This study suggests that steaming for 1-3 min as pre-treatment for dried, rehydrated, and fresh sea urchin T. gratilla roe generally renders good sensory attributes. It also indicates that drying and rehydration of steamed sea urchin roe could be used as preservation techniques for a fragile and perishable sea urchin T. gratilla roe. However, further analyses are needed, particularly on the shelf-life and proximate and microbial analyses.


Keywords: Drying, Rehydration, Roe, Sea urchin, Sensory characteristics, Tripneustes gratilla

How to Cite this Article?

APA 6th edition
Amlani, M.Q., Abubakar, N.A., Deong, N.M., Tikmasan, J.A., Abduhasan, F.S., Imlani, A.H. & Tahiluddin, A.B. (2022). Sensory Characteristics of Dried and Rehydrated Sea Urchin Tripneustes gratilla Roe with Different Steaming Times as Pre-Treatment . Food Bulletin, 1(1), 1-6. doi: 10.29329/foodb.2022.495.01

Amlani, M., Abubakar, N., Deong, N., Tikmasan, J., Abduhasan, F., Imlani, A. and Tahiluddin, A. (2022). Sensory Characteristics of Dried and Rehydrated Sea Urchin Tripneustes gratilla Roe with Different Steaming Times as Pre-Treatment . Food Bulletin, 1(1), pp. 1-6.

Chicago 16th edition
Amlani, Merilyn Q., Normina A. Abubakar, Norjas M. Deong, Jurma A. Tikmasan, Fathma S. Abduhasan, Ainulyakin H. Imlani and Albaris B. Tahiluddin (2022). "Sensory Characteristics of Dried and Rehydrated Sea Urchin Tripneustes gratilla Roe with Different Steaming Times as Pre-Treatment ". Food Bulletin 1 (1):1-6. doi:10.29329/foodb.2022.495.01.


    Baião, L. F., Moura, A. P., Rocha, C., Valente, L. M., & Cunha, L. M. (2021). Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs. International Journal of Gastronomy and Food Science, 26, 100438. https://doi.org/10.1016/j.ijgfs.2021.100438

    Chinprahast, N., Shirai, T., & Hoamuangkaew, K. (2013). Comparative study on extractive components of fresh and boiled gonads of three species of sea urchins from the Gulf of Thailand. Fisheries Science, 79(4), 707-714. https://doi.org/10.1007/s12562-013-0641-6

    Espejo-Hermes, J. (1998). Fish processing technology in the tropics. Tawid Publications.

    Fiorentini, M., Kinchla, A. J., & Nolden, A. A. (2020). Role of sensory evaluation in consumer acceptance of plant-based meat analogs and meat extenders: A scoping review. Foods, 9(9), 1334. https://doi.org/10.3390/foods9091334

    Kalogeropoulos, N., Mikellidi, A., Nomikos, T., & Chiou, A. (2012). Screening of macro-and bioactive microconstituents of commercial finfish and sea urchin eggs. LWT-Food Science and Technology, 46(2), 525-531. https://doi.org/10.1016/j.lwt.2011.11.014

    Krokida, M. K., & Philippopoulos, C. (2005). Rehydration of dehydrated foods. Drying Technology, 23(4), 799-830. https://doi.org/10.1081/DRT-200054201

    Lawrence, J. M. (2001). Edible sea urchins: Biology and ecology. Elsevier.

    Manuel, J. I. J., Prado, V. V., Tepait, E. V., Estacio, R. M., Galvez, G. N., & Rivera, R. N. (2013). Growth performance of the sea urchin, Tripneustes gratilla in cages under la union condition, Philippines. International Scientific Research Journal, V(1), 195-202.

    Mawallil, A. (2022). Ramadan in Sitangkai. CNN Philippines. https://www.cnnphilippines.com/life/culture/Essay/2022/4/27/ramadan-in-sitangkai-tawi-tawi.html

    McManus, L. T., Gomez, E. D., McManus, J. W., & Juinio, A. (1991). Sea urchin management in Bolinao, Pangasinan, Philippines: Attempts on sustainable use of a communal resource. The Second Annual Conference of International Association for the Study of Common Property. Winnipeg.

    Mooi, R., & Munguia, A. (2011). Sea urchins of the Philippines. In G. C. Williams & M. G. Terrence (Eds.), The coral triangle: The 2011 hearst Philippine biodiversity expedition (pp. 213-235). California Academy of Sciences.

    Nievales, M. F. J., Juinio-Meñez, M. A., & Bangi, H. G. (2006). Status and prospects of aquaculture of threatened echinoderms in the Philippines for stock enhancement and restocking. In J. H. Primavera, E. T. Quinitio & M. R. R. Eguia (Eds.), Proceedings of the regional technical consultation on stock enhancement for threatened species of international concern (pp. 61-69). Southeast Asian Fisheries Development Center Aquaculture Department.

    Regalado, J. M., Campos, W. L., & Santillan, A. (2010). Population biology of Tripneustes gratilla (Linnaeus)(Echinodermata) in seagrass beds of Southern Guimaras, Philippines. Science Diliman, 22(2), 41-49.

    Shimada, K., Nakagawa, S., Hotta, K., Shibata, K., & Yagi, T. (1993). Effect of processing and storage on the fate of vitamins B1, B2, and B6 and nicotinamide of sea urchin gonads. Journal of Agricultural and Food Chemistry, 41(7), 1021-1025. https://doi.org/10.1021/jf00031a001

    Skipnes, D. (2014). Heat processing of fish. In I. S. Boziaris (Ed.), Seafood processing: Technology, quality and safety (pp. 61-81). Wiley Blackwell.

    Speranza, B., Racioppo, A., Bevilacqua, A., Buzzo, V., Marigliano, P., Mocerino, E., Scognamiglio, R., Corbo, M. R., Scognamiglio, G., & Sinigaglia, M. (2021). Innovative preservation methods improving the quality and safety of fish products: Beneficial effects and limits. Foods, 10(11), 2854. https://doi.org/10.3390/foods10112854

    Stone, H., Bleibaum, R. N., & Thomas, H. A. (2020). Sensory evaluation practices. Academic Press.

    Sun, J., & Chiang, F. S. (2015). Use and exploitation of sea urchins. In N. P. Brown & S. D. Eddy (Eds.), Echinoderm aquaculture (pp. 25-45). John Wiley & Sons. https://doi.org/10.1002/9781119005810.ch2

    Tahiluddin, A. B., & Kadak, A. E. (2022). Traditional fish processing techniques applied in the Philippines and Turkey. Menba Kastamonu University Faculty of Fisheries Journal, 8(1), 50-58.

    Unuma, T., Sakai, Y., Agatsuma, Y., & Kayaba, T. (2015). Sea urchin aquaculture in Japan. In N. P. Brown & S. D. Eddy (Eds.), Echinoderm aquaculture (pp. 77-126). John Wiley & Sons. https://doi.org/10.1002/9781119005810.ch5

    Verachia, W., Bekhit, A. E. D. A., Carne, A., & Bekhit, A. A. (2022). Fish roe from sea urchin: Composition, processing, and quality aspects. In A. E. A. Bekhit (Ed.), Fish Roe: Biochemistry, products, and safety (pp. 143-181). Academic Press. https://doi.org/10.1016/B978-0-12-819893-3.00002-3

    Wheaton, F. W., & Lawson, T. B. (1985). Processing aquatic food products. John Wiley & Sons.